White wine and food

Refreshing wines, non-oaked (Pinot Grigio from South Italy, Loire Valley or Sancerre and Pouilly Fume, the cheapest Chablis) – baked flounder or sole fillet, fried fish, fried calamari, shellfish excluding lobsters, seafood risotto, vegetable and cheese pasta, chicken breast fillet, stuffed chicken, salad Nicoise, goat’s cheese, mould cheese such as Brie, Camembert.

Earthy wines (Macon from South Burgundy such as  Mercurey, Givry, light Cotes du Rhone, some Chablis, Verdicchio) – sheep’s milk cheese, podded pea soups, grilled mushrooms, grilled chicken and Caesar’s salad, turkey fillet, Milanese veal cutlets with rucola and tomatoes, mushroom risotto, grilled salmon, oysters, cassoulet, pheasant.

Aromatic white wines (Alsatian Gewurztraminers and Rieslings, Austrian Rieslings and Gruner Veltliner, German Rieslings) – green olives and sauces with the addition of green olives or capers, spinach or cabbage salad, mild cow’s milk cheeses, potato salad, smoked meat and fish, freshwater fish in cream sauces, curry casserole, roast veal , pop corn, nuts.

Heavy oak wines (the Best Burgundy, the Best Chardonnay from California, Argentina, Chile, Tuscany, Spain, South of France) – cheese, eg. Parmesan, potato and leek soup, seafood soup, moules St. Jacques, in butter or cream sauce, lobster, grilled chicken, roast chicken, onion soup, cassoulet, pizza, Viennese schnitzel, spicy chicken wings, grilled salmon, roast pork, pork chops.