Nuanced and structured white wines, whether dry, medium-dry, or medium-sweet, are characterized by mineral and herbal flavors and aromas, along with citrus, gooseberry, and blackcurrant notes. Their crisp acidity provides the necessary structure, making them an ideal accompaniment to food, particularly fish and seafood dishes, as well as slightly stronger flavors like Finnish crayfish, clam dishes, or blinis. These wines are best served chilled at 10–12°C, with sweeter varieties benefiting from slightly cooler temperatures. To achieve the perfect serving temperature, chill a bottle for about two hours in the fridge.