Chenin Blanc

Loire Valley, France

One of France’s oldest white grapes, traced back to the 9th century in Anjou, and now the most planted variety in South Africa where it’s known as Steen. A total shape-shifter—it can be bone-dry and mineral, lush and honeyed, or effervescent and bright—all anchored by a signature streak of bright, lively acidity.

Grüner Veltliner

Lower Austria

Austria’s signature white grape, covering nearly a third of the country’s vineyards and born from a cross between the ancient French grape Savagnin and a nearly extinct Austrian vine. It’s crisp, dry, and unmistakably spicy—bursting with grapefruit, green herbs, and the white pepper finish that
makes it one of a kind.

Lager

Bavaria, Germany (or your local brewery!)

The word comes from the German lagern—“to store”—and that patience is exactly what makes it. Bavarian brewers discovered that cold-fermenting with bottom-settling yeast and aging in cool caves produced a cleaner, crisper beer than anything before it. Today, it’s the world’s most consumed style: smooth, malt-forward, and built for easy drinking.

Medium Roast Coffee

Origin varies (e.g. Ethiopia, Colombia)

The sweet spot of the roasting spectrum—pushed just far enough to unlock caramelized sweetness and a smooth, rounded body, while still holding onto the bean’s original character. The result is approachable and balanced, with notes of milk chocolate, caramel, and a warmth that makes it endlessly drinkable, any time of day.

Green Tea

China

The oldest tea in the world, with origins stretching back to ancient China where legend says Emperor Shennong first tasted it by accident. Unlike black or oolong, green tea leaves are never oxidized—they’re quickly heated to lock in freshness—giving it that characteristic clean, verdant character with notes ranging from grassy and floral to sweet and nutty—perfect with herbaceous gouda.