Grüner Veltliner

With sushi and sashimi Grown mostly in Austria, Grüner Veltliner makes a dry, crisp white whose acidity works like a knife on oily fish. It slices through the richness of salmon nigiri or an eel roll without muscling the delicate flavors out of the way, which is more than most bigger, oaky whites can manage. A sushi platter for two and a chilled bottle is a cheaper night than it looks.