 So the acidity in Riesling does that. And that's also one of the reasons why a lot of sommeliers love Riesling, because especially in the cross-cultural cuisine where you have a lot of influences from different cultures, there's lots of dishes where you really, as a sommelier, don't know what should I pair with it. But Riesling always works. You have a Riesling, and if you invite guests and you have, I don't know, either food catered or you cook it yourself and you're not sure...