Aromatic, intoxicating and penetrating. They tend to be light or medium-bodied wines, with aromas of peach, pineapple, grape, passion fruit, asparagus, kerosene and flowers.
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Wines that go well with lighter dishes, but with their intense aromas they manage to accompany a greater number of dishes than Light Whites. Fish or seafood cooked steamed, boiled or grilled. It is also a good companion to marinated fish and seafood, in ceviche or raw. They are a good counterpoint to white wine or butter sauces. Ideal for goat cheeses. If they are very aromatic or somewhat sweet, try very spicy oriental dishes.
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