Vegetarian

Green vegetables and salads

Green, herbaceous flavours want a wine in the same register — high acid, green fruit, no oak.

Crisp light white

Classic

Dry, high-acid, unoaked whites with citrus and green-fruit character and little weight.

Green, herbaceous flavours find their match in high-acid whites with the same green-fruit register.

Try

Serve 7–10 °C

Solid

Pale to medium pink, dry, with red-fruit lift and white-wine freshness.

Enough freshness for vinaigrette, enough fruit for grilled or roasted vegetables.

Try

Serve 8–11 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.