![]() “Sweet” wines can be polarizing - some love ’em, some hate ’em. It’s slightly fizzy, with zingy acidity and lower alcohol - so if you’re not currently sipping this wine on the porch or by the pool, grab a swan float and reprioritize your to-do list. This light and playful Portuguese delight is a blend of six grapes (Alvarinho, Arinto, Azal, Avesso, Loureiro, and Trajadura, for those who wanna know). With each sip, you’ll get flavors of herbs, spices, white pepper, and nuts and tingly acidity that bounces off your tongue like a Diplo song. Grüner is sauvignon blanc’s Austrian cousin. This grape is widely planted around the world, from Bordeaux to New Zealand, California, and beyond. It’s crisp, it’s dry, it’s fruity… but what makes sauv blanc distinctive are its green-and-grassy notes and biting acidity. This category of whites is very food-friendly, pairing well with herby sauces, green veggies, salads topped with tangy cheese (especially goat), and sushi. Herbal-driven wines are usually light-bodied, showcasing pleasant “green” flavors and aromas like bell pepper, jalapeño, gooseberry, and even grass. Hailing from Burgundy, France, chablis is made with 100 percent chardonnay grapes but tastes nothing like the oaky chard you may think of as “typical.”Ĭhablis has a citrusy, mineral-like, and almost salty taste - like licking a wet rock, but in a really yummy, refreshing way! Chenin blancĪ shining star in South Africa and France’s Loire Valley, chenin blanc is a versatile grape that comes in many styles.ĭrier expressions tend to be tart and lean with flavors of pear, yellow apple, and ginger - so do yourself a favor and pour a glass alongside your takeout sweet-and-sour chicken. No, not the misnomered juice in the Franzia box. This white is known and loved for its zesty acidity and fruit flavors (lemons, limes, green apples).ĭon’t know what bottle to bring to a dinner party? Pinot grigio/gris is likely to pair with at least something on the table. Pinot grigio (pinot gris)Īh, easy-drinking, people-pleasing pinot gris (that’s the grape pinot grigio is Italy’s version of the wine). Foodwise, they play really nicely with lighter dishes like grilled salmon, oysters, light pasta sauces, lemon basil chicken, and other white meats. With little residual sugar, these light-bodied and dry whites are refreshing and gluggable. ![]() It’s also used as a base in brandy and balsamic vinegar production. Its high acidity (that puckery sensation) makes it especially food-friendly, since that tang balances out the fat and salty flavors in many cuisines. Trebbiano Toscano is a grape variety planted all over Italy and France (where it’s called ungi blanc). Pro tip: It’s pronounced “vee-oh-nyay.” Trebbiano Viognier boasts very fragrant floral notes, so it’s simultaneously full-bodied and creamy. ViognierĪ southern France original, this full-bodied white is perfect for those who like chardonnay but want to try something a bit less acidic. It’s the world’s most popular white wine as well as one of the most varying, with taste profiles that run the gamut depending on the growing regions and aging process.įrench chardonnay tends to feature citrus and flinty flavors, and California chardonnay is often aged in oak barrels (aka malolactic fermentation), which creates a buttery flavor and creamy texture. These whites really show up and have the oomph to stand up to rich, flavorful dishes like lobster with butter sauce, risotto, hard cheeses, and chicken divan. ![]() Sometimes you’re not in the mood for a BIG wine but still want to feel a little weight on your palate.
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