name under the communal AOC or premier and grand crus, it has spread to many new producing countries who sell under the name of the grape. It can be made sparkling or still. It typically has a wider-bodied and rich citrus taste compared to other white wines. A common choice of food pairing for this wine is fish or poultry. It owes its world distribution to its quality in a very wide variety of regions of climate and geology: from France to the United States, Australia, and South Africa Sauvignon blanc : originating from the centre of France and the Bordeaux vineyards, it then spread to the vineyards of the South-West and the Loire Valley. Noticed by Anglo-Saxon consumers, it spread to growing regions in the United States, Australia, New Zealand, and South Africa. It is remarkable for its typical vegetable/mineral aromas so tends to be flat and lack fruit qualities. The dominating flavours range from sour green fruit such as of apple, pear and gooseberry through to tropical fruit such as melon, mango and blackcurrant. A common food pairing for this wine is seafood, poultry, and salad. Riesling : originates from German vineyards (Germany, Alsace, Switzerland). It is a grape that can be of high quality in a variety of soils provided that yield is limited and climate tends to a continental climate This type is much lighter in comparison to other white wines and typically has a green apple aroma. Common food dishes that go well with Riesling are fish, chicken, and pork. Müller-Thurgau : the most widely grown grape in Germany which gives a fruity and well-balanced wine but that cannot be kept very long Muscat : a group of varieties (over 150 according to Pierre Galet) which have specific aromas. Typically made from Italian and Austrian grown grapes, it can offer a sweet and fruity taste. Shows best on its own without a food pairing. Petite Arvine , originated in the Valais in Switzerland. Historical documents reveal it has been grown since the early 17th century, around 1602. Typically medium-dry, this textured wine contains a generous amount of extract from its thick-skinned berries. Highly regarded by modest vintners, it has become the most frequently grown wine in the most prominent wine-growing region of Switzerland. The variety is often paired with central and northern European foods. Other grape varieties are less well known as they may be