A combination of three vastly different food cultures has kept the Swiss at the forefront of celebrated gastronomy. German, French, and Italian influences infuse different regions, and within these, individual towns and villages have their own signature styles. While the mere mention of traditional fondue or chocolate-drenched merengue may send the saliva glands wild, parts of the country have incorporated cuisine from farther afield—such as Japan, China, and India. The cuisine in Switzerland is truly international. Swiss wine, though seldom exported, is excellent—and often affordable. Vineyards scatter the land in many regions, and particular reverence is shown to a fine pinot noir grape. Still, white wine—Chasselas is the most prominent—is widely consumed, and is seen as the perfect complement to a traditional fondue or raclette.