Aromatic white

Perfumed, floral or spice-scented whites, dry to off-dry, where aroma leads.

• Spicy Asian dishes

  Classic

  Pronounced floral and spice aromatics stand up to lemongrass, ginger, and chilli rather than being erased by them.

• Indian curry

  Classic

  Complex spice blends need an equally aromatic wine; a neutral white simply disappears.

• Sushi and sashimi

  Solid

  A touch of aromatic lift handles wasabi and pickled ginger better than a neutral white.

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