These are wines that look for acidity in the dishes with which they are combined. They will often go well with fried dishes that would need lemon to "break" the greasiness of the dish. Also with raw seafood, such as oysters, mussels, sea urchin, etc. It goes perfectly with Asian cuisine, noodles with vegetables, sushi and sashimi, but also with marinated sardines. Orange-type wines, i.e. those produced with prolonged skin contact, will also go well with dishes such as lemony lamb, lemony pork in the pot, but also due to structure and tannins with very intense, aged hard cheeses.