If you’re a regular reader, you know I’m all about helping people be adventurous in expanding their wine horizons. In person, on social media, and in print, I use my metaphors and creative situational pairings to help a wide array of wine lovers branch out – but sometimes you just need it spelled out for you!
First up, the whites. (I’ll tackle reds next month.) If you like CHARDONNAY, because it has a range of styles from crisp and minerally to round and rich, but is fairly neutral, with good acidity, then try:
• CHENIN BLANC: Chenin also comes in a range of styles—super lean with honey and green-apple notes, or with a little residual sugar to add richness to balance its intense acidity (or it can even have a LOT of residual sugar as a full-out dessert wine).
• GODELLO: (go-DAY-yo) This well-structured Spanish white has citrus and pear notes and can be full-bodied and rich.
• SoRhô (Southern Rhône) Blend: MARSANNE, ROUSSANNE, and their friends: A blend of these grapes features almond nuttiness, straw, lemon, peaches, and herbs, and it can skew to the bold side.
• VIOGNIER: This classical SoRhô grape is unctuous, leans toward high alcohol, and can be very expensive, but what an experience. It’s a little more fruity-floral versus Chardonnay, but va-va-voom. Often found in the blend above, its solo turn is incredible.
• FALANGHINA: This minor Italian grape is worth seeking out for its round and bold notes of hay, yellow apple, and ripe peach, with buoyant acid and a long finish.
If you like SAUVIGNON BLANC; the quintessential refresher, SB is known for its high acidity and green/grassy notes or tropical fruits... then try:
• ALBARIÑO: It is zesty and floral with white-peach fruit, strong acidity, and a splash of sea-spray, just as refreshing as SB.
• ASSYRTIKO: (ah-SEER-tee-ko) Greece’s full-bodied white is lean, spicy, and minerally with tons of acidity. It’s a bit less aromatic than Savvy, but similarly zippy.
• GRÜNER VELTLINER: (GROO-ner FELT-lee-ner) GV has characteristic notes of white pepper, celery, and florals, though some have richer fruit. Top GVs are brisk, gastronomic, and darn tasty. (Inexpensive 1L bottlings make fab party wines too.)
• RIESLING (dry): Here you get very high acid, with lime/grapefruit citrus, white flowers, and maybe a little petrol. Our friend Riesling is oft misunderstood, yet so good.
• TORRONTÉS: Many of these Argentine whites are more aromatic (so suggested below as well), but some popular ones are very tangy, lean, green, and floral.
If you like PINOT GRIGIO: Sadly, the poster boy for “not offensive,” most PGs are simple, neutral, and, frankly, meh. So, push yourself a bit and try:
• CORTESE (Gavi): (core-TAY-zay) From Piedmont in northern Italy, Cortese is fresh, lemony, and minerally, with maybe a whiff of pleasant funk. Other Italian whites can also fit the neutral-but-pleasant bill, like Arneis (Piedmont), Vernaccia (Tuscany), and Garganega (Soave).
• FURMINT: (FOOR-mint) Dry Hungarian whites based on Furmint can have white flowers and herbs, if possibly a scooch more structure and character than “meh” PGs.
• GOOD(!) PINOT GRIGIO: When made lovingly, these can have high alcohol, richness, and complex florals. Seriously, the good ones are truly enchanting and delish.
• MUSCADET: (MOOSE-ka-day) Melon de Bourgogne/Muscadet can be light and refreshing with a saline zing, and those made “sur lie” (wines that have had extended lees contact) will also have more weight and breadiness.
If you like CHENIN BLANC, you’re already interested in complex, age-worthy whites, and you’re not afraid to step out of the box a little, so try:
• TIMORASSO: This near-extinct Piedmontese white is crisp and bold, with ageability. If you can find some, you’re in for a treat. See a review here.
• WHITE RIOJA: Based on Viura, these can be super-savory and very long-lived. If you can get one with a few years of age, you might fall in loooove.
• FIANO or GRECO DI TUFO: These charming, affordable whites from Southern Italy can also be glorious with five to ten years on them. Seriously, put a few down in your wine cellar and be patient. You’ll see.
• WHITE BORDEAUX: This blend of Sauvignon Blanc and Sémillon shows a fab balance, and it comes at you from all sides. Rich, honeyed, and zingy to boot. Oh, and guess what? These can also age for decades.
If you like “SWEET” WHITE – many sweeter wines in the market are mass-produced, so quality suffers. But y’all with a sweet tooth can branch out into excellent wines; just be prepared for other elements to balance out the sugar. You can try:
• GEWÜRZTRAMINER: (guh-VURTZ-tra-meen-er) With signature notes of rose petals and lychee nut, Gewürzes are maybe a lil’ funky, often off-dry, and have high alcohol and low acid so they’re fuller bodied and smooth.
• MUSCAT: This is the one grape that actually tastes “grapey.” It is very aromatic—super perfumey and floral. Muscat also makes a range of styles, from dry to very sweet wines, even lightly sparkling and fortified.
• RIESLING (off-dry): Slightly sweeter Rieslings are still classically high-acid and floral, but with rounder-seeming fruit (like melon and candied citrus) and are super balanced. Sometimes you may not even notice the residual sugar.
• TORRONTÉS: Argentina’s signature white grape can mimic both Gewürz and Muscat and is really coming into its own as more producers give it attention.
• DEMI-SEC or DOUX CHAMPAGNE: These are the levels of Champers with the most sugar in them, though they are balanced and never cloying. Though they’re harder to find today, these used to be the most popular Champagne styles! Try one and see why.
Of course, not every version of every grape or style will appeal to every human. But that’s part of the journey! Bring this post to your favorite specialty wine store, and be prepared to have some fun.
Let me know what explorations you find – and especially if you’ve discovered a new fave along the way.
Cheers!
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