Light, fruity/floral aromas, crisp and citrusy wine (have not been fermented in a barrel). Wine should always compliment the food and not dominate.
Garnacha (Spain), Tempranillo (Rioja), well-chilled fino or manzanilla Sherry, Mencia
Albariño (Spanish), Alvarinho (Portugal), Sauvignon Blanc (New Zealand, Loire), Vinho Verde (Portugal), Pinot Grigio, Riesling (Brazil)