Vancouver Magazine
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Light whites are ultra-adaptable. Pair bone-dry ones with delicate linguini vongole, and those with a touch of sweetness with Shanghai noodles or samosas
Return to 2013 Wine Awards results
With pleasing acidity and moderate heft, these are nice to sip as you cook. Great with bacon and onion tart, pizza with pesto and smoked chicken, and pork with salsa verde
Creamy, full-flavoured, luxurious wines need weighty food—like pork chops braised with garlic and white beans, sablefish, and roast chicken with apples and cream
