Wine Pairing: Whites

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Chardonnay

Most popular white in the U.S. and the most widely planted varietal worldwide
Descriptors: pear, lemon, green apple, pineapple, melon, honey -oak aging can add hint of vanilla or butterscotch (medium to high acid)
Food: smoked salmon, pasta or chicken with creamy sauces, shellfish salads
Cheese: port salut, feta, gouda, gruyere, bel paese, ricotta, monterey jack, hard sheep's milk
Herbs & Seasonings: basil, saffron, lemon


Pinot Grigio

Complex fruity wine - from a mutation of Pinot Noir and \Pinot Blanc
Descriptors: pear, citrus, minerals, pineapple, spices, flowers (low acid)
Food: white fish, risotto, prosciutto and melon, poached or sauteed chicken or quail, garlic and oil based pastas
Cheese: fresh mozzarella, morbier, fresh goat's milk, monterey jack, brie
Herbs & Seasonings: chervil, lemon zest, ginger, chives


Sauvignon Blanc

Light bodied dry white
Descriptors: spicy, floral, grassy, tropical (high acid)
Food: poached, lightly sautéed, or deep-fried seafood, chicken in herb sauce, caesar salad, veal
Cheese: asiago, gouda, mozzarella, gruyere, goat cheese with herbs
Herbs & Seasonings: chives, cilantro, shallots, parsley, dill


Riesling

Light bodied, somewhat sweet and fruity wine - serve well chilled
Descriptors: pear, citrus, pineapple, spices, flowers (high acid)
Food: vegetables, poached or lightly sauteed white meat or fish, asian food, grilled duck, cold meat dishes, fruit desserts
Cheese: swiss, havarti, monterey jack, colby, gruyere., fontina, (some) bleu
Herbs & Seasonings: lemon and orange zest, chervil, ginger


Viognier

Also known as "the other chardonnay"- higher alcohol content
Descriptors: apricot, peach, pear, honey, floral (jasmine, orange blossom) (med. to high acid)
Food: vegetables, poached or lightly sauteed white meat or fish, asian food, grilled duck, cold meat dishes, coconut based curries, fruit desserts, Mediterranean dishes
Cheese: chevre, gruyere, colby, edam, bleu
Herbs & Seasonings: mustard, rosemary, citrus, chives, dill, thyme