White Wine


Riesling is an aromatic variety displaying flowery, almost perfumed, aromas as well as high acidity, sometimes with a residual sweetness. It is used to make dry, semi-sweet, sweet and sparkling wines. Riesling often takes on characteristics of the region in which it grows, varying from citrus and peach, to apple, or smoky, honey notes in the aged versions.

KEY FLAVORS: Dry or sweet. Peach, apple, citrus, honey.
FOOD PAIRINGS: Spicy dishes, salty snacks, mushrooms.

Pinot Grigio

Pinot Grigio has a clean, light, dry flavor, sometimes with a citrusy, or fruity finish. Higher in acidity, it is crisp and clean on the pallette.

KEY FLAVORS: Dry. Citrus, minerally, floral, melon.
FOOD PAIRINGS: Seafood, grilled chicken, creamy pasta, smoked almonds.

Sauvignon Blanc

Sauvignon Blanc has a distinctive flavor and aroma; fresh, grassy, and minerally; sometimes with a ripe melon or tropical fruit undertone. Sauvignon Blanc is known for its fresh, high acidity and herbal variety.

KEY FLAVORS: Dry. Apple, cut grass, sea breeze, ripe melon.
FOOD PAIRINGS: Seafood, vegetable dishes, salads


The king of white wines. Full flavored, ripe, fruity and buttery smooth, Chardonnay’s naturally low acidity lessens tartness and when oaked, adds a toasted, vanilla flavor.

KEY FLAVORS: Dry. Buttery, citrus, peach; when oaked, nutty.
FOOD PAIRINGS: Seafood, chicken and creamy pasta dishes. For cheeses - Gruyere, Provolone and Brie.