GRÜNER VELTLINER: The signature wine of Austria, Grüner Veltliner comes in a multitude of styles that showcase its lean profile, mouth-watering acidity, and herbaceous flavours of asparagus and white pepper.
ASSYRTIKO: Greece’s most popular white wine sports a medium-bodied texture accented by flavours of passion fruit and lime peel over a briny minerality. It’s always welcome next to a tomato-and-feta salad.
PECORINO: Quickly becoming a favourite of North American consumers, the eastern Italian Pecorino is adored for mixing elegant aromas of jasmine and acacia with crisp citric flavours.
VIOGNIER: Native to the Rhône Valley, this elegant wine shows a perfumed bouquet of honeysuckle and rose petal with hints of tangerine. Its delicate nature makes for a great pairing with spinach quiche.
VERDICCHIO: Found in the Marche region of central Italy, Verdicchio produces lively wines with brisk acidity and good structure, showing grapefruit flavour and a saline minerality.
VINHO VERDE: Not a grape variety but rather a style of wine produced in northern Portugal, Vinho Verde (literally “green wine”) is best consumed young and fresh, when its flavours of honeydew and yellow apple are at their peak.
PICPOUL: An ancient French grape that’s gaining traction in the modern market, Picpoul produces wines with electrifying acidity, making them ideal companions for all kinds of fruits de mer.
THE RHÔNE BLEND: Masters of blending, winemakers in the Rhône Valley mix the white grapes Marsanne, Roussanne, Viognier and Grenache Blanc to craft wines with a weighted, tea-like character. These wines display flavours of yellow pear and peach skin, with a hint of chamomile.
WHITE MALBEC: Fun fact: If you remove the skins from crushed red grapes, you won’t get red wine! The pigment comes from the skins and not the grape juice itself. This style of Malbec is becoming increasingly popular in Argentina for its flavours of peach and white cherry.