Sauvignon Blanc

Crisp, zesty and high-acid, with grapefruit and lime, plus a distinctive green, grassy, herbaceous note. New Zealand versions push the tropical passionfruit side; French Sancerre leans mineral and flinty.

Yes — it's one of the driest, most acidic white wines, which is exactly why it tastes so refreshing.

Both are dry and crisp, but Sauvignon Blanc is louder: more acidity, more citrus, that signature grassy edge. Pinot Grigio is quieter and more neutral, with soft pear and green apple.

Goat cheese is the classic match. It also shines with oysters, shellfish, salads, and anything with fresh herbs, lemon or asparagus — foods that defeat most other wines.