Dry Whites for Creamy Chowders A conventional creamy chowder is a pleasure with wine. The richness of the broth and the brininess of the clams enhance all sorts of dry whites. Adding spinach requires a slightly more discerning selection to avoid clashing with the mild, pleasing bitterness of the green. I might steer clear of Muscadet or sauvignon blanc for that reason, but it still leaves many fine choices. A Chablis, for instance, a Mâconnais or a California or Oregon chardonnay in a steely style would all be delicious. So would a good dry albariño, an assyrtiko from Santorini or almost any of the myriad variations on dry or lightly sweet rieslings now produced around the world. Of course, you could do a lot worse than a pilsner, a dry stout or a good English ale.