Dry, acidic, lemon notes, green pear notes, a hint of whitecurrant, light herb notes.
Nuanced flavors combined with robust acidity make these wines an excellent match for fish and seafood dishes as well as slightly stronger flavors.
Try with Finnish crayfish, clam dishes, or blinis.
White wines are best served chilled, at 10–12°C. Chilling a bottle from room temperature to the perfect serving temperature takes about two hours in a fridge. The sweeter the wine, the cooler it can be served.