White wine by John Spottiswood.

White wines are more delicate than red wines and are always served chilled. Dry (i.e., not sweet) white wines include Chardonnay, Chablis, and Sauvignon Blanc. These are normally served with fish, poultry, veal, blue cheeses, and anything with a cream sauce. Sweeter white wines are often described as "fruity" and include Gewürztraminer, Johannisberg Riesling, and Chenin Blanc. These are good with spicy foods, fruit, and desserts.