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New Zealand and South African sauvignon blancs are terrific food wines because of their herby, citrusy quality and great acidity. They work with so many foods for the same reason that squirting a wedge of lemon on your dish does—it “wakes up” your taste buds, makes your mouth water, and compels you to go back and take another bite of your food. Also look for “unoaked chardonnays” from the same areas—they are crisp and refreshing, without the oaky aftertaste that can sometimes overpower your food.