Armenian white wines are made from a mixture of indigenous varieties such as Khatun Kharji and Rkatsiteli as well as international varieties such as Pinot Gris and Sauvignon Blanc. These are refreshing, distinctive whites with bright floral and fruit notes (green apples, apricots), often with a light herbal edge. Medium-bodied and dry, these offer good value and should be consumed within their first three to five years; pair with sautéed fish, simple chicken preparations of vegetable risotto.