Chardonnay
WHITE WINE
WISDOM Some grape advice for vin blanc neophytes By Rob Lightfoot
Y
ou can’t be a connoisseur of the finer things in life without first boning up on the basics. A good place to start is with some rudimentary knowledge about white wines, which is where we come in. With some essential tidbits about some of the most popular grapes out there–from characteristics to pairings–you’ll be impressing your family, friends and physical-distancing entourage in no time!
Also known by its French version, Chablis, this wine is typically available either oaked or unoaked. Unoaked is the preferred French product. Body: from dry and crisp to rich and creamy Flavours: citrus to tropical fruit, vanilla and butterscotch Pairing: lobster, oysters, pasta and cheese
Gewurztraminer
A typically aromatic wine with a floral accent, it’s also sweet with a low to medium acidity. Body: made in both dry and sweet, very eclectic Flavours: grapefruit, florals Pairing: curries, Indian food, Asian dishes, pork with fruit, spicy
Pinot Gris
Also well known as Pinot Grigio, this is a light, fresh wine. Body: crisp, simple Flavours: melon, citrus Pairing: poultry, fish, lighter salads
Riesling
While German Rieslings can be very sweet, many new world Rieslings are more often dry. Body: a wonderful balance of acidity and residual sugar. Flavours: apricot, citrus, green apple, peach, honeysuckle. Pairing: shellfish, Asian food, fresh fruit
WINE TIPS
Wine storage: Store your wine in the basement, in a cool corner. Never put a wine rack by a window or on top of a refrigerator. Wine serving: Fill your wine glass to about 40 percent of capacity. This allows you to swirl the wine and allow it to be exposed to oxygen, adding to the overall flavour. Temperature: Remove the bottle from the fridge about a half-hour before serving, to allow it to warm to ideal serving temperature.
Sauvignon Blanc This is an even-bodied, smooth and very enjoyable wine, but with its acidity and fermentation, it often displays pungent aromas that can be off-putting. Body: a body influenced by the soils in which its planted to offer a herbaceous quality Flavours: like grass, herb, citrus, pineapple, peach Pairing: grilled vegetables, salmon, shrimp, heavier salads, sushi
Viognier
Once a scarce French wine, this one is intensely aromatic with apricot and peach scents. Body: a rich wine with a well-rounded body Flavours: floral, citrus and apricot Pairing: ham, roasted vegetable, goat cheese n
WINE TOOLS Waiter corkscrew: It is compact and the most clean and efficient tool to open a bottle of wine. The corkscrew can be inserted cleanly, then using the lever, apply upward pressure to the side of the bottle. The lever can be moved easily to allow for the cork to be removed cleanly and slowly. Aerator with filter: With this tool, you can have your wine exposed to more oxygen as you pour. It allows the flavours and odors to be released. 20
summercity.ca
