Vinos

Types of wines
The Whites
Chardonnay is a very versatile wine grape: its flavor and aromas are easily influenced by where it's grown and how it's made. Fruit flavors range from apple and lime incooler climates to tropical fruits in warmer places. When barreled in oak, it takes on a richness characterized by honey and butter flavors. When barreled in stainless steel, it often retains moremineral flavors and comes across as fresher on the palate. Chardonnay excels in Burgundy, France. Cool coastal areas of California also produce excellent Chardonnay.
Chardonnay is a favorite with seafood.Minerally versions, like those from Chablis, France, pair particularly well with oysters.
Riesling is a crisp, clean wine with green apple, pear and lime flavors. The best offer pleasing mineralqualities as well. With age, Riesling takes on honey flavors and attractive oily aromas. Riesling grows well in Germany, the Alsace region of France, the Finger Lakes region of New York, and parts ofAustralia and Washington State.
Riesling pairs nicely with spicy foods, poultry and pork. Try it with Thai food.
Pinot Gris is made from grapes that generally produce different styles of wine dependingon where the grapes are grown and how they're handled in the cellar. In the Alsace region of France, and in places like Oregon and New Zealand, Pinot Gris typically makes rich wines marked by a bitof spice. The Italian style (Pinot Grigio) tends to be fresh, crisp and refreshing.
Sample either style with seafood and pasta dishes, vegetarian food and poultry.
Sauvignon Blanc is a fresh, crisp,aromatic wine with grapefruit and grassy flavors. This wine is the star of the Loire region of France. It also shines in the Bordeaux region, where it is often blended with Semillon. In the New World,New Zealand has emerged as a prime spot for Sauvignon Blanc.
Sauvignon Blanc is a food-friendly wine that goes well with many seafood, poultry and vegetable dishes.
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