Dear Wine Ladies,
My husband and I have fallen into a trap, a wine trap that is. We’ve exhausted our palates with Chardonnays, Sauvignon Blancs and Pinot Grigios from around the globe; from the old world to the new including Chile, Argentina, California and of course down under. We’re searching for a new thrill; a new white wine, or a new grape. Any suggestions would be most appreciated.
Wow, that’s a lot of terrain you and your husband have covered! Never fear, the wine world is your oyster. Riesling, Viognier, Gewerztraminer, Muscat, Gruener Veltliner and Chenin Blanc are just a few other grape varieties that you might consider giving a whirl!
First off, if you haven’t discovered Rieslings, you haven’t lived! Extremely versatile, wonderful wines to pair with food and one of Ontario’s premium grapes, it’s a perfect next step for discovery. They can be dry, crisp and light; with lively citrus, peach and melon on the nose, pairing well with fish and crustaceans, or when made in a slightly sweeter style, perfect companions for more assertive cuisines with hints of spice. Wonderful icewines made from the Riesling grape also match beautifully with desserts, or one of our favorite’s seared foie gras!
Next stop, Viognier perhaps? Best known for the wines from the northern Rhone in France, Condrieu and Chateau Grillet most specifically, this grape variety is gaining in popularity in other wine producing regions as well. Typically Viogniers are full bodied with a soft texture and are perfume like in their aromas with summer flowers, ripe peaches and apricot notes. These wines too are able to stand up to quite flavourful and savory dishes quite easily.
Gewerztraminers, sometimes referred to as “the other name of the rose” are assertively, yet wonderfully aromatic with not only rose but lychee and a hint of spice all coming together with a powerful punch of rich flavour and mouth feel. These wines are naturals with Indian or Chinese cuisine. Finally, the grape Gruener Veltliner, the most commonly planted varietal in Austria is rapidly gaining in popularity with many chefs and sommeliers including them on their wine lists. Full bodied, usually dry with a hint of pepper and spice, most enjoyable and once again a little different.