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For the white wine drinker, try Viognier. Originally a French grape varietal, it is now grown from California to Virginia to Argentina. Viognier is well-suited to festive foods like crab legs, shrimp cocktail, and lobster tail and great as a single sipper.
For the lover of luxury but with a thin wallet, think sparkling Italian Prosecco. Bright, clean, and crisp, it is made from Glera grapes with secondary fermentation. Unlike French Champagne, Prosecco’s fermentation is in large steel tanks. Effervescent and lighter tasting than French Champagne, it pairs perfectly with smoked salmon appetizers or on its own for midnight toasting.
For the undecided, try “Orange” wine, which are the result of skin- fermented white grapes for an extended period of 2 weeks to 9 months. Butterscotch-colored to bright copper, usually full-bodied with a unique aroma and cider like vibrancy, orange wines are good “go-between” wines, lighter than red, fuller-bodied than white. Rich holiday dishes like rack of lamb, beef tenderloin, and smoked pork loin marry well with the acidic and tannic structure of orange wines.
Need help choosing? Consult your local wine merchant for their recommendations.