It Starts With A Grape

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Many people are not yet aware of the wines coming out of China, and many are surprised to learn that they have actually been producing wine for over 3,000 years. Prior to tasting this Riesling I may have been inclined to make some sort of dollar store joke, but I’m happy to report, though it’s not what I’ve come to expect from Riesling, this is one seriously nifty wine!

Its nose was anything but delicate, boasting apricots and home canned peaches, fallowed by aromas of light honey, and, stay with me here, those little gummy lemon wedge candies covered in sugar. Its pretty light in body, but certainly not in flavor! This is possibly the ‘greenest’ Riesling I have ever encountered, with fresh cut grass front and center on the palate accompanied by lemonade like flavors, it’s reminiscent of spiked lemonade. (I’d also like to mention that this is a dry riesling, no sugar here.) In a final twist, this Chinese Riesling presents a lengthy tropical finish, with just a hint of under ripe green apple. I paired it with cajun shrimp seasoned liberally with black pepper, and a healthy dose of cayenne, over a bed of diced roasted red pepper and yellow tomato.

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Tokaji, Hungary, is primarily known for its desert wines. Furmint, which is actually the type of grape used to produce this wine, takes very well to Botrytis, aka: Noble Rot, and therefor is a prime candidate for exceptional desert wines. It happens to be the most widely planted white grape varietal in Hungary, and also goes by the names Mosler and Sipon in Austria and Slovania respectively. That being said, this is not a desert wine. History lesson over, on to the review!

Its a stunning and vibrant, yet deep, gold in color, and fairly heavy in consistency, this ones stick’in to the glass! The first thing to hit me, compliments its ultra fragrant nose, was clove, mmm spicy, fallowed by freshly sliced, super ripe strawberries, and just a flutter of crisp garden fresh green beans. It gracefully coats the mouth in a creamy, luscious wave of velvet, delivering such delicious flavors as poached pear lightly seasoned with cinnamon. Next comes a refreshing zing of lemon/lime zest, making for the perfect balance to the heavy, creamy body this white posses as a result of secondary fermentation and barrel aging. As if that weren’t enough to wow your taste buds, there’s also flavors of home canned peach and fresh mango, with a lengthy finish of spiced apple pie. As for food, I’m going with broiled scallops on this one, simply done with butter, lemon, wine, and just a touch of rosemary. I could also see it working very with a white seafood chowder, given its full bodied, creamy texture.

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I wish i could tell you exactly what grapes went into making this refreshing Portuguese white, but the most I could find on its contents was its made with white varietals native to the Beiras region in Portugal. That being said…it is an enticing shade of golden hay, with interestingly thick, long legs. There’s fresh granny smith apples on the nose, accompanied by prickly pear, hay, thyme and white pepper. Right off the bat it fills your mouth with its creamy texture, but transitions quickly to a more mineralistic, crisp white. It showcases flavors of red tea, papaya and fresh squeezed lemon, with a finish made of slate and lemongrass. I would recommend that you don’t serve this one super chilled, it was only once that it came down in temp a little that it really opened up. This peculiar white would pair famously with hearty white fish in a light lemon and herb sauce, or simply done crab legs with lemon-butter sauce and a side of rice pilaf.

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This super tasty summertime white out of South Africa has a bright tropical nose, namely pineapple and mango with hints of orange peel. Its pale straw in color and has fairly thick legs for a Sauv Blanc. I must say it is a refreshing break form the overbearingly grape-fruity Sauv Blanc that had recently dominated the market. Initially there’s a delicious burst of cracked white pepper on the palate, fallowed gracefully by pineapple and lemon zest. It has just enough citrus, and a super clean slate finish. For a most enjoyable drinking experience, pair it with grilled chicken breast topped with a basil, sauteed apple and roasted fig medley, sprinkled with crumbled goat cheese.  For a simple snack, goat cheese and a slice of apple on wheat crackers.

This refreshing Chilean Chardonnay opens with a nose full of crisp, ripe green apple, pineapple, bananas, and nuances of strawberry jam. Its got wonderfully balanced acidity, with a creamy mouth feel, and subtle oak lingering in the back round. Its clearly geared towards fruit, but manages to have that delicate buttery aspect everyone looks for as well. It displays vibrant tropical fruit flavors, accompanied by an underlying nutty taste, notably almonds, and just enough oak to give it some backbone. This chardonnay has all of the concentrated and structured flavors one would come to expect from Chile. Enjoy it with pecan crusted chicken, and a side of roasted red potatoes.

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This, off-dry, Washington state Riesling is the best I’ve had in long time. I’ve often said Riesling is the red wine drinkers white wine, due to the complex nature of Rieslings, their many layers, and their diverse flavor profiles. This one is no exception. It opens with a nose of pineapple, fresh peaches, and nuances of clove and cinnamon. It manages to display crisp and tropical fruit flavors, without having an over-bearing lemony, acidic taste. There’s mangoes and apricots to wake up your taste buds , with just hints of honey. It has a slight effervescent quality to it, but still maintains a nice full, rounded off mouth feel. And, as far as sweetness goes, it lays somewhere between being off-dry and semi-sweet.  For a complete drinking experience, pair it with an ultra stinky, super blue, creamy Gorgonzola cheese, trust me it will work wonders in your mouth! If your looking to pair it with a meal, pick scallops, or chicken in a creamy sauce.

There’s something to be said for Chilean Sauv Blanc. They stand out from others grown in California, or New Zealand, in that they posses highly concentrated flavors and aromas. They are heavier in body and pack more of a punch. If you haven’t tried one yet, this is a good place to start. I did find, however that this one in particular took a while to come into its own. Normally you wouldn’t want to leave a sauv blanc open for any length of time, but this one would benefit from being left open for a couple of hours, its a bit harsh otherwise. It has an extremely floral nose, comparable to what you smell upon walking into a garden show, complimented with hints of peaches, and wet slate. This super crisp and fairly refreshing white, has a definite herbaceous taste to it, making for an interesting drinking experience, and one you wont soon forget. Its would be a perfect wine for sipping in the park, on a summer afternoon, or paired with a tropical fruit salad topped with gorgonzola cheese.

Opening with a beautiful display of fruit, including peaches and papaya, this particular Viognier is on the heavier side of being medium bodied, and is a lovely shade of gold. Oh, just in case you were wondering its pronounced vee-on-yay. There are subtle hints of rosemary and honeysuckle on the noes, and it has a most interesting mouth feel. Its creamy and round, but has a certain mineralistic quality to it, slate-y if you will. This, combined with its ample acidity, does a fine job at cutting through the otherwise “sweet” fruit flavors. It would be a sure fire home run with me, except for its lack of spice. None the less, its very tasty, and, due to its lengthy lemon grass finish, would lend itself well to such foods as a pear and walnut salad, topped with super creamy Gorgonzola, in a lite balsamic vinaigrette, or anything that plays with creamy texture and sweet but tart flavors.

In the traditional flow of German Riesling Spatlese, this is a sweet white wine. Now, its not syrupy sweet, but just take note, if you prefer super dry, oaky white wines, it may be a tad too sweet for you. That being said, this is one of my favorite rieslings, it has a delicate nose with notes of candied apricots, and mild citrus. It has a rather creamy mouth feel, consisting of peaches and tart pears. This is accompanied by lemon zesty undertones, who’s acidity cuts the sweetness nicely, which i think makes this wine far more palatable, and increases the versatility of its fan base.  It pairs excellently with anything Thai, and an array of spicy Indian dishes. Its a fairly easy drinking wine, and its perfect for those who enjoy a mildly complex wine, but prefer it to be a little on the sweet side.

Ah, the delightfully inexpensive Vinho Verde…Traditionally Vinho Verdes are slightly effervescent, as is this one. This is a light bodied white wine with plenty of character. Its aromas are fairly vegetative, (think fresh cut grass), and earthy. Yet its also citrussy, with floral notes. Its initially almost sour, but pleasantly so, with plenty of tannin. Citrus, lemon in particular, is definitely the theme of this wine, however the are noticeable hints of green apple. Its nicely rounded around the edges, and would be particularly enjoyable on a hot summer day. It will pair well with most any Thai dish, or a lightly seasoned white fish.