If you’d like to separate from the pack and try—or revisit—some different and delicious white wines, here are a few to sample.   Viognier While the Viognier (vee-oh-NYAY) grape has been around for more than 2,000 years since possibly the Romans brought it to the northern Rhône region of France from its native Dalmatia on the Adriatic Sea, only in the last ten years have we seen an increase in production of this fruit that is difficult to grow but produces a delicious white wine with depth of character and complex flavors. It is best known for its apricot, peach, and spice flavors, high alcohol content, low acidity, and can be described as soft yet strong with a full mouth feel. In the last two decades a handful of California growers have planted Viognier. It is best consumed young and pairs well with medium to strong-flavored cheeses, fresh fruit, chicken, grilled salmon, pork loin, and ethnic food such as Chinese, Mexican, and spicy Thai dishes.   Sancerre Located 120 miles south of Paris in France’s picturesque Loire Valley, the Sancerre (sahn-SEHR) region’s white wine is made from Sauvignon Blanc grapes. This crisp, dry white has a robust aroma and is fresh and fruity with herb and gooseberry characteristics. It pairs well with pork, roast beef, ham, chicken, and seafood. It also pairs well with goat cheese. Look for wines from the villages of Bué, Chavigno, Ménétréol, and Verdigny.   Pouilly-Fuissé France’s famous Burgundy region, southeast of Paris, is home to the two distinct villages of Pouilly (poo-yee) and Fuissé (fwee-SAY), which joined forces in 1931 to form the official Pouilly-Fuissé appellation, which also includes the villages of Chaintré, Solutré, and Vergisson. Located in the Mâconnais, this large area produces quality white wine made from Chardonnay grapes. (Not to be confused with wines from Pouilly-Fumé in the Loire Valley, which are produced with Sauvignon Blanc grapes and have a smoky flavor.) Pouilly-Fuissé’s soil composition can vary, but the fine vineyards have limestone mixed with slate and chalk. The wines tend to be light gold in color, with aromas of grilled almond, nut, and white flower, and have a rich, ripe flavor that can exhibit apple, peach, pineapple, or spice with an underlying minerality. Foods with forward flavors pair well plus shellfish and oysters, and cheese such as Gruyere, Banon, Mâconnais, Picodon.   Chablis Also located in France’s Burgundy region, the village of Chablis lends its name to one of the most famous white wines of France. Chardonnay grapes are used to make this brisk and fruity, very dry wine that has a refreshing acidity and is known for having a flinty or mineral quality and aromas of nuts and butter. Grown in a clay and limestone soil and generally vinified in stainless steel tanks rather than oak barrels, the wines are more crisp than other Burgundy area whites. Chablis pairs well with food including grilled fish, fish with rich and hearty sauces, shellfish, poultry, pasta, salad, and semi-soft cheeses including Chèvre (goat cheese). True Chablis comes only from France, others are generally inexpensive “generic” sweet wines that may use a variety of grapes.