With its aromas of honeysuckle and tangerine, this brisk white from one of Greece's top wineries smells as though it might be sweet. Instead, it's bone-dry and crisp, an ideal match for oysters on the half shell.
A combination of grapes from Marlborough's Awatere and Wairau subregions gives this white a good balance of crisp gooseberry and citrus fruit and the grassy, herbal notes that are the hallmarks of New Zealand Sauvignon Blanc.
Tony Bodenstein, the impressively talented winemaker at Prager, makes this concentrated and complex Grüner Veltliner from a single-acre plot of 70-year-old vines in the renowned Achleiten vineyard. It's one of those rare wines that seem to smell and taste different with each sip: lime, wildflowers, wet stone and more.