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For cooking, choose a crisp, dry white wine with moderate acidity and body. Sauvignon Blanc offers herbal notes, while Pinot Grigio has a light, fruity flavor. Chardonnay provides richness and oaky notes. Riesling’s sweetness pairs well with fruit-based sauces, while Pinot Blanc’s subtle flavors complement seafood. Albariño’s minerality enhances shellfish dishes, and Chablis’s acidity cuts …

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