Jim wrote about Sauvignon Blanc last month, so I’m going to follow in the same vein. When you’re feeling adventurous (aren’t we all?) and want to try something different from the wine store for a summer day, here are some thoughts on white wines that are not Sauvignon Blanc, Chardonnay, or Pinot Grigio. There are plenty of tasty bottles out there.
For starters, I suggest going to look for an Albarino. This is an ancient grape, long grown only in the North-West of Spain, Galicia, and adjacent areas of Portugal. Galicia is the source of a variety of excellent seafood, including fish, shrimps, and shellfish of all kinds. And Albarino pairs perfectly with seafood. It has stone fruit and citrus flavors, acidity, and minerality. Drink it young. Some is now grown outside Galicia, but no other region has yet to rival the Spanish versions. Don’t overchill it; it tastes best served around 55° to 60° F. There’s a similar Portuguese grape, Alvarinho, which is just as good.
Next, I want to mention another cool climate white grape, Chenin Blanc. Once grown only in the Loire Valley in France, some of the best current versions are made in South Africa. The two climates are very different, so the resulting wines are, not surprisingly, different. The climate in the Loire Valley has long been marginal for growing grapes, so the resulting wines are low in alcohol and acidic, think of green apples.
In contrast, South African conditions around the Cape of Good Hope are considerably warmer, so the resulting wines are heavier, higher alcohol, and more likely to taste like peaches or baked apple. So if you are looking for suitable food pairings, pork or shellfish with French Chenin, and mild curries, buttery shellfish, or roast turkey with South African Chenin. Don’t overchill them, 45° to 50° F for French Chenin and 50° to 55° F for South African.
Now to some heavier white wines, Viognier and Grenache Blanc. Both were historically grown in eastern Spain and southern France, where the climate is warm, often hot, so the result is higher alcohol and more body. Viognier is also grown very successfully in Australia and California. The resulting wines are fragrant; Grenache Blanc is likely to be more acidic, Viognier to be more fruity.
Viognier also turns up in small percentages in some blends, such as Australian Shiraz, where it adds perfume. Drink both of them with heavier seafood such as shrimp and grits, crab cakes, bouillabaisse and fish tagine pair perfectly. Again, if you overchill them, you lose the fragrance, so 55° to 60° F is a perfect temperature at which to serve them.
Vive la difference!
Cheers!
-Submitted by Guy Gimson
(Image credit: Pixabay.com)