White

White wine, from zesty to creamy

White wine is made by pressing the grapes and moving the skins out quickly. So there's no tannin; it's all about freshness.

Whites come in two big moods.

Zesty and crisp: Sauvignon Blanc, Riesling, Pinot Grigio, Albariño. Think lime, green apple and a mouth-watering finish.

Rich and creamy: oaked Chardonnay, Viognier. Think peach, butter and a soft hint of vanilla.

What to eat with it

Zesty whites love fish, seafood, salads, goat's cheese and anything with a squeeze of lemon.

Creamy whites shine with roast chicken, creamy pasta, pork and mushrooms.

And a crisp white with herring, smoked fish and dark rye bread is a match made right here in the north.

Serve it like a pro (without trying)

Fridge, yes, but take it out 10–15 minutes before pouring. Crisp whites taste best at 7–10°C, creamy ones a little warmer at 10–13°C.

Hold the glass by the stem. Your hand warms the wine faster than you'd think.

An opened bottle keeps 3–5 days in the fridge with a stopper.