Last week, I was talking about Nobilo Sauvignon Blanc – the winner in my “which wine gets the coupon sweepstakes.”

It’s one of those really big New Zealand Sauvignon Blancs with big tropical fruit, lemon-lime, zingy flavors. Yum yum yum. (Plus coupon, that takes it down under $10, for you math whizzes out there.)

Oh sure, it got some love from the folks at Wine Spectator, but mostly I just like its big flavors. You know how sometimes you try a Sauvignon Blanc and think, “eh, not a lot of flavor there”? Not with Nobilo.

In fact, I find most NZ Sauv Blancs have those big flavors. Seriously, get your nose in that glass and take a sniff. Ooowee, there’s some aromas in there, huh?

One more white you might not have considered: Pacific Rim Dry Riesling. It’s not a sweet wine, but rather is zippy and zingy and a little tart. It’s good with Chinese food – in fact, it’s good with most food (Riesling being a pretty easygoing wine that pairs well with just about anything.)

But you know what’s it’s really, really good with? Barbecued chicken. Especially on the second day, when the chicken has been chilling in your fridge.

It’s barbecue chicken wine nirvana. Ah.