The wine is bone-dry but offers a wonderful nose of bergamot and honeysuckle, along with a zippy freshness supported by all the Alpine minerality you would expect from fruit grown in stony soils in the Alps. Locals drink it with melty cheeses (think fondue and raclette) and delicate freshwater fish, but this white is quite versatile: savor it on its own before a meal or with salads, fried foods, or anything with a touch of spiciness.