Posted on February 17, 2009 - by Amanda

How To Drink White Wines

Know your wines: the whites by Ms. Amy Brueggemann

Green, red, black – it’s hard to tell what type of wine a grape will become when it’s hanging from the vine. That’s because white wines – though pale in comparison – may be made from the same grapes as their red counterparts. It’s all in the wine making process. And since white wines generally pair better with lighter fare, it’s always good to have a bottle or two on hand.

Light and Dry

Not a wine drinker? Then these are the wines for you. Light on aroma, tartness, and sweetness, they go down easy. These wines should not be aged. Drink them young and cold, with a light meal.

To you get you started, look for …

• From California: Chablis and Chenin Blancs

• From France: light, white Bordeaux, Muscadets, plain Chablis, and Macon Blancs

• From Italy: the Soaves, Frascatis, Pinot Biancos, and Trebbianos

Aromatic and Fruity

Wines in this category are a tricky lot – typically, you’ll either love them or you’ll hate them. If you tend to carry on love affairs with sweet beverages, then an aromatic, fruity wine may become your new best friend. Drink them young and cold. Many such wines (Gewurztraminers, for instance) pair perfectly with Asian dishes; others (Muscats, for example) are better suited as solo acts.

Look for …

• From Germany: estate wines from the Rhine or Mosel (look specifically for Qualitatswein, Kabinett, and Spatlese).

• From France: Rieslings and Gewurztraminers

• From Italy: Muscats (Moscato)

Full-bodied and Dry

Now to the leaders of the pack – full-bodied, dry wines offer robust aroma and flavor, without being sickeningly sweet. Dry whites can be aged for several years, so do feel free to stock-up. Serve cool – not cold – with chicken, lamb, seafood, and vegetables.

Look for …

• From California: Chardonnays
• From France: Rieslings*, Sauvignon Blancs, Pinot Gris, Semillons, and Chenin Blancs
• From Germany: Rieslings and Moselles
• From Spain: White Riojas
• From Italy: Pinot Grigios and Soaves
• From Australia and South Africa: as a general rule, white wines produced in Australia and South Africa will rise to the occasion.

*yes, Rieslings range from sweet to dry

The Nobles

Finally, we would be remiss to close our introduction to white wines without first tipping our hat to the noble grapes. Noble grapes are those used to produce the finest of wines. In order to be classified as such, the grape must be capable of producing the highest quality of wine without modification and be grown in various regions of the world.

Noble grapes used for white wine:

• Chardonnay: full, soft, buttery, fruity; hints of peach, pear pinapple, citrus, melon, butter, vanilla

• Riesling: vividly fruity, lively acidity, richly textured (oily); hints of flowers, apples, limes, passion fruit, minerals, petrol

• Sauvignon Blanc: crisp, light, dry, acidic; hints of grass, gooseberries, asparagus, green beans, flint

• Semillon: round, smooth, honeyed, toasty; hints of grass, citrus, lanolin, honey, toast

• Chenin Blanc: crisp, dry, acidity; hints of apple, melon, grass, honey, honeysuckle

• Gewurztraminer: exotic, intensely spicy, perfumed, oily, rich; hints of ginger, cinnamon, nutmeg

Do offer respect, where respect is due. But feel free to experiment with something new. After all, wine makers throughout the world are constantly producing hybrids of great promise. So keep tasting. Who knows? You may just find a most “noble” wine of humble origins.

At the Complete Woman, we’re always on the lookout for a new favorite. Leave us a comment – let us know what you’d recommend!