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Matching food with dry white wines

Most dry white wines can be served as aperitifs, at 8° et 10° C. This is when their surprising qualities, the very specialness of these wines, is most readily appreciated. The liveliest among them—Petite Arvine, Paien which is also known as Heida, Humagne—are excellent with grilled fish, shellfish, seafood platters and hard cheese. Note that in general it’s best to avoid serving an oaky white with shellfish because the iodine and wood notes rarely complement each other.
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