A look at the styles of white wines available, vintage pricing and recommendations, producing regions, appropriate food pairing ideas, storing and serving tips and a bit of demystifying vineyard vocabulary that often accompanies white wines.

White Wine Sangria RecipesWhile you are not likely to find a white wine Sangria in the heart of Spain, they are just as fun and flavorful as their red wine cousins.

Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin du pays). Others, such as barley wine and rice wine (e. g. sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process.

If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, these grapes were of any of the several dozen indigenous wild species of grape in China, rather than from Vitis vinifera, which were introduced into China some 6000 years later.

In medieval Europe, the Roman Catholic Church was a staunch supporter of wine since it was necessary for the celebration of Mass. In places such as Germany, beer was banned and considered pagan and barbaric, while wine consumption was viewed as civilised and a sign of conversion to Christianity. Monks in France made wine for years, storing it underground in caves to age.

France has an appellation system based on the concept of terroir, with classifications which range from Vin de Table ("table wine") at the bottom, through Vin de Pays and Vin Délimité de Qualité Supérieure (VDQS) up to Appellation d'Origine Contrôlée (AOC).

Portugal has something similar and, in fact, pioneered this technique back in 1756 with a royal charter which created the "Demarcated Douro Region" and regulated wine production and trade.

Thus, vintage wines are produced to be individually characteristic of the vintage and to serve as the flagship wines of the producer. Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines, like Brunellos, are only made in better-than-average years. Non-vintage wines can be blended from more than one vintage for consistency, a process which allows wine makers to keep a reliable market image and maintain sales even in bad years.

Wine tasting is the sensory examination and evaluation of wine. Wines are made up of chemical compounds which are similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Inexperienced wine drinkers often tend to mistake the taste of ripe fruit for sweetness when, in fact, the wine in question is very dry. Individual flavors may also be detected, due to the complex mix of organic molecules such as esters and terpenes that grape juice and wine can contain. Tasters often can distinguish between flavors characteristic of a specific grape (e. g., Chianti and sour cherry) and flavors that result from other factors in wine making, either intentional or not. The most typical intentional flavor elements in wine are those that are imparted by aging in oak casks. chocolate, vanilla, or coffee almost always come from the oak and not the grape itself.

At the highest end, rare, super-premium wines are the most expensive of all food, and outstanding vintages from the best vineyards may sell for thousands of dollars per bottle. Such wines are considered by some to be Veblen goods—that is, goods for which demand increases instead of decreases as its price rises. The most common wines purchased for investment include those from Bordeaux, Burgundy, cult wines from California, and Vintage port. Characteristics of highly collectible wines include.

Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white and sparkling wines are the most popular, and are known as light wines because they are only 10–14% alcohol-content by volume. Apéritif and dessert wines contain 14–20% alcohol, and are sometimes fortified to make them richer and sweeter. Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple hours before serving, while others recommend drinking it immediately. Decanting—the act of pouring a wine into a special container just for breathing—is a controversial subject in wine. In addition to aeration, decanting with a filter allows one to remove bitter sediments that may have formed in the wine. Sediment is more common in older bottles but younger wines usually benefit more from aeration.

Note that this does not mean that wine is a symbol of blood, a common misconception which contributes to the myth of the blood libel. A blessing over wine said before indulging in the drink is. "Baruch atah Hashem elokeinu melech ha-olam, boray p’ree hagafen"—"Praised be the Eternal, Ruler of the universe, who makes the fruit of the vine." In Christianity, wine or grape juice is used in a sacred rite called the Eucharist, which originates in Gospel accounts of the Last Supper in which Jesus shared bread and wine with his disciples and commanded his followers to "do this in remembrance of me" (Gospel of Luke 22.19). Beliefs about the nature of the Eucharist vary among denominations. Roman Catholics, for example, hold that the bread and wine are changed into the real body and blood of Christ in a process called transubstantiation. Wine was used in the Eucharist by all Protestant groups until an alternative arose in 1869. Methodist minister-turned-dentist Thomas Bramwell Welch applied new pasteurization techniques to stop the natural fermentation process of grape juice. Some Christians who were part of the growing temperance movement pressed for a switch from wine to grape juice, and the substitution spread quickly over much of the United States. (However, in such rites the beverage is usually still called "wine" in accordance with scriptural references.)

Population studies have observed a J curve association between wine consumption and the risk of heart disease. This means that heavy drinkers have an elevated risk, while moderate drinkers (at most two five-ounce servings of wine per day) have a lower risk than non-drinkers. Studies have also found that moderate consumption of other alcoholic beverages may be cardioprotective, although the association is considerably stronger for wine. Also, some studies have found increased health benefits for red wine over white wine, though other studies have found no difference. Red wine contains more polyphenols than white wine, and these are thought to be particularly protective against cardiovascular disease.

Resveratrol is produced naturally by grape skins in response to fungal infection, including exposure to yeast during fermentation. As white wine has minimal contact with grape skins during this process, it generally contains lower levels of the chemical.

Red wines from the south of France and from Sardinia in Italy have been found to have the highest levels of procyanidins, which are compounds in grape seeds suspected to be responsible for red wine's heart benefits. Red wines from these areas have between two and four times as much procyanidins as other red wines. Procyanidins suppress the synthesis of a peptide called endothelin-1 that constricts blood vessels.

A 2007 study found that both red and white wines are effective anti-bacterial agents against strains of Streptococcus.

Most wines are sold in glass bottles and are sealed using corks. An increasing number of wine producers have been using alternative closures such as screwcaps or synthetic plastic "corks". In addition to being less expensive, alternative closures prevent cork taint, although they have been blamed for other problems such as excessive reduction. Some wines are packaged in heavy plastic bags within cardboard boxes, and are called box wines, or cask wine. These wines are typically accessed via a tap on the side of the box. Box wine can maintain an acceptable degree of freshness for up to a month after opening, while bottled wine will more rapidly oxidize, and is considerably degraded within a few days. Environmental considerations of wine packaging reveal benefits and drawbacks of both bottled and box wines. Glass used to make bottles has a decent environmental reputation, as it is completely recyclable, whereas plastics as used in box wines are typically considered to be much less environmentally friendly. However, wine bottle manufacturers have been cited for Clear Air Act violations. A New York Times editorial puported that box wine, being lighter in package weight, has a reduced carbon footprint from its distribution. Boxed wine plastics, even though possibly recyclable, can be more labor-intensive (and so expensive) to process than glass bottles. And while a wine box is recyclable, its plastic wine bladder most likely isn't.

Wine cellars, or wine rooms if they are above-ground, are places designed specifically for the storage and aging of wine. In an active wine cellar, temperature and humidity are maintained by a climate control system. Passive wine cellars are not climate-controlled, and so must be carefully located. Wine is a natural, perishable food product. when exposed to heat, light, vibration or fluctuations in temperature and humidity, all types of wine, including red, white, sparkling, and fortified, can spoil. When properly stored, wines can maintain their quality and in some cases improve in aroma, flavor, and complexity as they age. Consensus among wine experts is that the optimal temperature for aging wine is 55°F(12.8°C).

Whiter, Walter (1800). "Wine". Etymologicon Magnum, Or Universal Etymological Dictionary, on a New Plan. Francis Hodson. pp.145

Gómez-Míguez, M. José. Manuela Gómez-Mígueza, Isabel M. Vicarioa and Francisco J. Heredia (April 2007). "Assessment of colour and aroma in white wines vinifications. Effects of grape maturity and soil type". Journal of Food Engineering 79 (3). 758–764. doi.

Daglia, M.. A. Papetti, P. Grisoli, C. Aceti, C. Dacarro, and G. Gazzani (2007). "Antibacterial Activity of Red and White Wine against Oral Streptococci". Journal of Agricultural and Food Chemistry 55 (13). 5038. doi.

White wines actually cover a wide range of different tastes and colors. From clear white colors to golden yellows, dry, sweet or semi-sweet, they are the wines that are defined by their light color, body, and complex taste.

White wines are produced all over the world but the most famous are probably those made from the Chardonnay grape in France. you've probably tasted them in Champagnes, Chablis and white Burgundies from France but the Chardonnay grape is equally at home in New Zealand and California.

Rieslings from Germany produce quite a few stunning wines that are slowly regaining their rightful place at the tables of the world. The popularity of lower quality, sugary wines passing as rieslings have given these wines a reputation that they don't deserve. A fine Mosel, Rhine or Saar wine produced from the Riesling will erase any doubt about the quality of these white wines. Australian and American white wines made from Rieslings are also helping to reinstate the reputation of the grapes.

Take a tour of the Web's best sites for finding out more about white wines and where they come from, along with appropriate food pairings, pronunciation, and a bit of history.

Wine Simple. White Wine Varieties - The beginner's guide to white wine with a color, character and taste description for Chardonnay, Gewurztraminer, Riesling, Sauvignon Blanc, Viognier and a handful of other popular whites, and sniff around the rest of the site for equally good guides to wine jargon, wine tasting and more.

Cooks Thesaurus. White Wines - Illustrated guide with brief descriptions of country origination, taste, character, food pairings and helpful pronunciation guide.

Characteristics of White Wine Grapes - Good, general overview of astringency and tastes, plus an extensive table describing color, body, aroma, and other characteristics of the classic whites.

White Wine Grapes. wine advice from The Winedoctor - Many of the more established wine experts and expert sites tend to focus on reds with a few words on the white wines of the world added as an after thought and with a sneer seeping through the reviews. Whether this is due to ignorance, snobbery or following fads can't be determined, but it often leaves classic white wines in the cold -- not just climatically. The Wine Doctor does have a decent section with good info on white wine grapes.but you can tell you're getting a red wine lover's perspective if you compare this section to the info on red wines this site provides.

Exploring Wine. Italy's Top White-Grape Varieties - From Italian Wine for Dummies, and another good intro to the whites including a review of wines you'll recognize - Trebbiano, Pinot Grigio, Verdicchio and a dozen more lesser-known varieties. White Wine and Spring Go Together Like BBQ and the Fourth of July - Jordan Mackay's article in Sauce Magazine sings the praises of light, chilled whites. Spring is the time of year to drink light with descriptions and food pairings for suggested wines.

The White Stuff - Food Wine editor Lettie Teague loves wines and knows what she's talking about when it comes to the glories of a good white. Food pairings and flavor matches abound in this article.

White wine differs from red wine in, first and most obviously, color. Under that skin, the pulpy part of a white grape is the same color as that of a red grape. The skin dictates the end color for red wine, which differs from the white's color determinates. This is mainly due to the pressing of the grapes. When white grapes are picked, they are immediately pressed and the juice is removed from the skins with little contact. Color in white wine does vary, often from the type of grape, occasionally from the use of wood. Listed below are a few of the most common white varieties in the world wine market and of wine. com. They are listed from lighter bodied, and lighter colored, to fuller bodied with deeper colors. The list is not set in stone – winemaker's decisions and climate may affect the end result of a white wine's body and color – we just give you the guidelines.

Many studies report and winemakers agree that screw caps protect wine better and preserve its flavor more effectively than cork. More importantly, screw caps eliminate cork taint caused by TCA, a compound which develops in a small percentage of corks and ruins the taste of wine.

The aromas and flavours of a wine come in many different forms, and very rarely does a wine smell or taste of grapes. Nevertheless, the grape variety employed is probably the single most important determinant of the taste and aroma characteristics of the final wine. Since the widespread use of varietal labelling (placing the name of the grape on the label), many wine grapes have achieved a degree of fame previously unimaginable. Below are thumbnail guides to what I consider the six classic white grape varieties. Some will be familiar to even the novice wine drinker, although others, such as Viognier and Chenin Blanc, have spent less time in the limelight. Each profile contains information on. Spiritual home. the Old World locations where the grape has its home. Most grape varieties have just one or two locations in the Old World where they are traditionally cultivated. This section tells you where. Grown elsewhere. some grapes have found a niche in the New World, and may have gained considerable fame as a result, such as Sauvignon Blanc in New Zealand. Others are almost ubiquitous, whereas some have travelled little. This section gives you a brief one-liner as to where the variety is found, with more detail in the profile. Keywords. this section gives just one or two words that give some idea as to the intrinsic flavour of the grape. It is merely a quick note to 'hang your hat on', so to speak, and is by no means comprehensive. Much more detail is given in the profile. Profile. A guide to the growing requirements or preferences, taste and aroma, ability to age and so on.

Spiritual home. Burgundy, important in Champagne. Grown elsewhere. Ubiquitous. Keywords. Tropical fruits, citrus fruits, other white fruits. Profile. The seemingly ubiquitous Chardonnay seems to be planted everywhere. There are multiple reasons for this, but they include the grapes ability to cope with varied climes, its fame as the grape behind great wines such as Chablis and other white Burgundy, and also the wines produced have a great aptitude for taking on flavours from oak. The variety itself is thin-skinned and gives good yields, another feature that appeals to the winemaker. Other than Burgundy and Champagne, the grape has found fame on the labels of wine from Australia, New Zealand, California, South Africa, South America, Eastern Europe, Southern France and even Italy. It would have been quicker to list where the grape isn't extensively cultivated! The characteristics of the wines produced vary considerably, and many aromas an flavours to be found are often down to oak ageing rather than the grape variety. These include, butter, vanilla, spice, toast and mealiness. The grape itself can give rise to a buttery feel, but also flavours of apples, lemons, melon, pineapple and other tropical fruits, particularly from warm, New World climes. Other characteristics include wet wool (especially Burgundy) as well as minerals and flint (especially Chablis).

Spiritual home. Germany. Grown elsewhere. Widely planted in Alsace, also Australia. Keywords. Limes, minerals. Profile. This grape, which will grow in a wide range of conditions, is most famous for producing some of the finest white wines in the world when it is grown on the steep, slate vineyards that lie on the banks of the Mosel in Germany. This is still the case today, although thanks to the marketing of sickly sweet, non-Riesling derived, fruitless sugar-water concoctions under such fine German names as Piesporter and Niersteiner, German wine has hit a low in terms of public regard. Seek out wines from top producers to find fine Rieslings from Germany often at a bargain price. This grape is also grown in Alsace, where although produced in a very different style it is also responsible for some very fine wines. Plantings in the New World are increasing, with some success in particular from New Zealand and Australia. Characteristics include floral aromas, fruit blossom, apples, limes, other citrus fruits, tropical fruits (especially New World), as well as slate, minerals and petrol (especially Germany).

There are tens of thousands of grapes suitable for viticulture, although only a few are capable of making great wine. Here are a few of the other important white grapes. Gewurztraminer. A superb grape which produces fine wines in Alsace. Some love it, some hate it. There has been limited success in the New World, particularly New Zealand. Characteristics. spice, bacon, banana, floral elements, sometimes troubled by low acidity. Pinot Gris. Another of the top grapes of Alsace (where it is often called Tokay Pinot Gris), this also produces fine, spicy wines, with better acidity than Gewurztraminer. Also found in Italy (as Pinot Grigio) and Eastern Europe. Characteristics. spice, bacon, tropical fruits. Muscat. The final variety in this trio of Alsatian grapes. Also found in the Southern Rhône where it is used for dessert wines, as well as Australia, where some exceptionally fine liqueur wines are made. Characteristics. musk, sometimes grapey, orange and citrus peel, floral and aromatic.

The full range of white wine, from pure and crisp to buttery and oaky. Even sparklers. Mix and match bottles as you please. We ship in packs of 6, 12, 18 or so on.

Snowy River Chardonnay 2007 South Eastern Australia A refreshing mix of pear, mango, white peach and lemon, with a hint of vanilla and white chocolate. A full-bodied but graceful wine, that pairs well with lighter meats and seafood.

Vintage Roots the UKs leading mail order supplier of organic red wine, organic white wine, organic beers, organic ciders, organic spirits, organic liqueurs, organic soft drinks and organic chocolate – they’re all just a few clicks away. All of the wines we sell are made from grapes that havent been in contact with any chemicals during the wines making process which makes them better for you and the environment.

White Wine4.74MB Dont assume that if youve tasted Australian Chardonnay, that you have experienced the extraordinary diversity and quality of all that Australian white wine has to offer. Australias white wines have a story to tell thats all their own, and it wont surprise you to learn that the winemakers who create them have a unique approach that sets their wines apart from the rest of the world. When you look at it in the glass, a white Australian wine can be anything from opulent golden yellow orange almost to palest lemon yellow. The colour depends on the region it comes from (how cool or warm it is) and on the grape from which it was made. for example, Rieslings are paler than Chardonnays, and so on. Colour can be a clue to the taste (the deeper it is, the richer the flavour) but a better indication comes from taking a big sniff. Swirl the glass round and sniff again. One thing youll be sure of from Australia is that you will be smelling the product of well grown and fully ripened grapes. Delicious, concentrated ripe fruit, harvested in perfect conditions is easier to obtain in Australia than almost anywhere else in the world. Beyond this it is difficult to generalise, so different are the aromas, flavours and taste sensations that come from each of the grapes, blends and regions.

This classic grape variety first came to Australia in the late 1920s but it wasnt until the 1970s that it become the most widely planted variety in the country. The peak of its fame came in the 1980s and looking back, the critics now classify some of those wines for being oaky and unsubtle, but to tell the truth, people loved them. Pick up a bottle today and you will discover Australian Chardonnay to be consistently well made, often with a hint of vanilla/oak flavours and plenty of ripe, melon/grapefruit to ripe peach fruit. From warmer inland regions (Murray Darling, Riverland, Riverina) they will often exhibit tropical fruit flavours. Whilst from the coolest regions, such as Tasmania, Adelaide Hills and Mornington Peninsula the characters will be much more subtle with citrus (grapefruit and lime characters) predominating. The Yarra Valley, Margaret River and Coonawarra all produce wonderful Chardonnay examples that show fruit richness and complexity. In truth, Chardonnay is Australias most versatile white wine grape, as evidenced by outstanding examples from the coolest to the warmest regions.

Although much-admired in the Rhne wines of southern France, Marsanne is a variety that only really received its fully due praise in Australia. It is particularly good in the Goulburn and Yarra Valleys (Victoria). Basically, its like Chardonnay and Semillon but more so. More honeyed, more peachy, more spicy and theres just a little more lemony acidity, too, which saves this grape from luscious overkill. As with its cousins from the Rhone, you wont see too many of these wines around but if you spot a bottle, grab it, itll be worth trying.

Australian Sauvignon Blanc is a variety which is both fast-growing in popularity and increasing plantings. As elsewhere in the world, it is a variety which shows its best when grown in cooler wine regions. Australias huge diverse landmass provides the perfect growing conditions for this classic variety in several of its regions. Yarra Valley, Adelaide Hills, Margaret River, Orange in New South Wales and Tasmania, are all regions which produce wonderfully expressive Sauvignon Blanc. In the coolest regions and vintages, these vines have grassy, gooseberry characters, whereas, in slightly warmer vintages the more passionfruit flavour with a zing of acidity, are more typical. In Margaret River, Sauvignon Blanc is often blended with Semillon which creates a perfect partnership and fuller palate style.

White Wines By CountryArgentina 3, Australia 26, Chile 6, Cyprus 1, France 52, Hungary 1, Italy 9, New Zealand 5, South Africa 12, Spain 11, USA 10

White Wines By RegionAdelaide Hills, Australia 6, Alsace, France 7, Bordeaux, France 7, Burgundy, France 21, Castilla y Leon, Spain 1, Catalonia, Region 1, Cognac, France 1, Constantia, S Africa 3, Hawkes Bay, NZ 1, Languedoc-Roussillon, France 5, Leyda Valley, Chile 3, Loire, France 8, Maipo Valley, Chile 1, Marlborough, NZ 3, Mendocino County, California 6, Mendoza, Argentina 2, Napa Valley, California 1, New South Wales, Australia 4, Piedmonte, Italy 1, Provence, France 1, Rapel, Chile 2, Rhone, France 2, Rias Baixas, Spain 1, Rioja, Spain 8, Salta, Argentina 1, Sonoma Valley, California 3, South Australia 10, South Eastern Australia 1, South West France 1, Stellenbosch, South Africa 5, Tokaj, Hungary 1, Tuscany, Italy 1, Veneto, Italy 7, Victoria, Australia 3, Western Australia 2, Western Cape, S Africa 4

White Wine By Vintage1989 1, 1993/4 1, 1996 1, 2000 1, 2002 3, 2003 7, 2004 10, 2004/5 1, 2005 28, 2005/06 1, 2005/6 4, 2005/7 1, 2006 43, 2006/7 3, 2007 21, 2007/8 1, 2008 4

AUCTION HOUSE - Dry WhiteThe wine is a mid-straw colour with red apple, apricot and honeysuckle characteristics on the nose. These aromas contin.

BONTERRA - Viognier 2007Enjoy powerful aromas of fresh cut nectarines and white peaches, laced with floral notes of orange blossom and honeysuck.

CHANSON PERE & FILS - Chablis 2006Gold colour with green nuances. Aromas of yellow fruit and white flowers with toasted bread nuances. This wine is appe.

DAVID TRAEGER - Verdehlo 2006The 2003 David Traeger Verdelho is an attractive and tantalizing dry white, showing all the hallmark characters of the V.

DOMAINE DANIEL DAMPT - Chablis 2007A very elegant steely dry white wine. Great with seafood and shell fish as as well as with some white meats.

DOMAINE DE LA PRESIDENTE - Grand Classique Chateau Neuf du Pape Blanc 2006Mellow, white flower nose with some herb characters. Golden colour with some subtle oak on the palate. Full-flavoured.

DOMAINE LA COLOMBETTE - Chardonnay 2006A big toasty number. Dry and rich white wine. A massive Chardonnay from the Languedoc. Great toasted oak flavours a.

FETZER VALLEY OAKS - Sauvignon BlancClean as a whistle, with aromas of freshly-picked mint and grapefruit, and zingy flavours of tarragon, lemon and green a.

LOPEZ DE HEREDIA - Vina Tondonia Reserva Blanco 1989A classic example of what great white Rioja should be. Dark golden in colour with notes of nuts, cream and sherriness.

MANGO BAY - Semillon Chardonnay 2006This great value dry white is a blend of rich, ripe Semillon and full flavoured Chardonnay enhanced with some soft oak t.

MARQUES DE CACERES - Rioja Blanco 2006A rich, dry white wine from the heart of Rioja, Spain using viura grapes to produce one of the world's best-selling whit.

MARQUES DE MURRIETA - Blanco Reserva 'Capellania 2004The style of Marques de Murrieta's white has changed. it is now softer, with less aggressive oak, and lacks the slight o.

Key Phrases. monrahshay, whitewinevalues, whitevarietalwines, SauvignonBlanc, PinotGris, NapaValley (more.)

Amazon. com Review The authors of Wine for Dummies and Red Wine for Dummies present a companion volume for white wine lovers. Don't know your florals from your vegetals? The Dummies wine team has assembled a resource to navigate the unfamiliar winebibber through the often intimidating array of white wines, including proper terminology and lists of affordable varieties of wines from every region. Product Description With White Wine For Dummies as your guide, you can explore the wide world of white wines, from Chardonnay to Pinot Gris to Sauvignon Blanc. Wine experts Ed McCarthy and Mary Ewing-Mulligan take you from Northern California and the Cte d'Or to Australia and Germany. and along the way, they offer more than 1,000 wine recommendations, suggestions for pairing white wine with food, and a glossary of terms you need to know. The history and geography they provide are sure to improve both your knowledge and enjoyment of white wine. See all Editorial Reviews

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This is an very entertaining book, but it is also a good overview of wines. The book explains the types of grapes that are used, and reviews the regions of the world where wine is produced. Even though the book has a number of snob alert icons throughout the book, it is clearly aimed at the better wines. If you are interested in Gallo, Paul Masson, etc. type of jug wines you need to go someplace else since they are not covered at all! It seems a little odd that Gallo that sells say 100 million cases of wine a year is excluded, yet a French producer of 50 cases of White Burgandy a year is mentioned. The vintage charts for white wine is dated, but overall the book goes a long way to take the mystery out of wine.

It is a good book for someone who had no idea of white wine. It gives a general idea of different types of grapes and the vocabulary of wine. Most important of all, it points out that a good wine difinition varies from a person to others. Now, I really enjoy to drink my white wine and try to determine the flavor, the acidity, etc.

Is an adult board game that combines wine, food and strategy to produce fun. You provide a bottle of any white table wine, your choice of four food items and 2 to 6 adults. The WHITE WINE GAME

Challenges and Posters now available featuring red and white wines. Challenge yourself. Challenge your friends. Any number from 1 to 100 can play. Visit www. whichwineisthis. com.

Have fun and experience a stimulating strategic challenge while enjoying your favorite wine. No prior knowledge of wine is necessary to play. Wine enthusiasts and beginners can play the game together without either person having a major advantage. Learn more regarding wine and great food and wine pairings. Make the game a unique experience each time you play by varying the wines and food items. A great way for wine enthusiasts to share their passion in a way that is fun and educational for everyone.

Game includes 40-page booklet, Tips For Enjoying Wine And This Game.Recipes For Complementing Wine And This Game with suggestions for selecting and serving wine, descriptions of 30 types of white wine and recipes for 45 food items. Call us. or use our online order form to order the WHITE WINE GAME

Game Contents How to Play Order Game About Parstone Terms and Conditions Privacy Policy Parstone, Inc. 1404 Stony Hill Rd. Lincoln, NE 68520 (402) us. us 2001 - 2009 Parstone, Inc. The WHITE WINE GAME

Spain has a tradition of clean, dry white wines that are perfect with seafood or light fare. Recently the vintners have added Chardonnay and other grapes to their blends, bringing an new complexity to the category. NOTE. Orders containing wine require an adult signature upon delivery. Please arrange for delivery at an address where you can receive the package in person during the day. A $4.00 UPS adult signature charge applies to each order containing wine.

White wine differs from red wine in, first and most obviously, color. Under that skin, the pulpy part of a white grape is the same color as that of a red grape. The skin dictates the end color for red wine, which differs from the white's color determinates. This is mainly due to the pressing of the grapes. When white grapes are picked, they are immediately pressed and the juice is removed from the skins with little contact. Color in white wine does vary, often from the type of grape, occasionally from the use of wood. Listed below are a few of the most common white varieties in the world wine market and of wine. com. They are listed from lighter bodied, and lighter colored, to fuller bodied with deeper colors. The list is not set in stone – winemaker's decisions and climate may affect the end result of a white wine's body and color – we just give you the guidelines.

White wine differs from red wine in, first and most obviously, color. Under that skin, the pulpy part of a white grape is the same color as that of a red grape.

Many studies report and winemakers agree that screw caps protect wine better and preserve its flavor more effectively than cork. More importantly, screw caps eliminate cork taint caused by TCA, a compound which develops in a small percentage of corks and ruins the taste of wine.

White wine lovers can feel a little less guilty about their habit. New research suggests that white varieties may offer similar heart benefits to red wines. Rats that were fed white wine as part of their diet suffered less heart damage during cardiac arrest, compared to animals fed only water or grain alcohol. These benefits were similar to animals that ingested a red wine or its wonder ingredient found only in grape skin, resveratrol. White wine, made from the pulp of the grape but not the skin, contains no resveratrol, which led many to pin the so-called "French paradox" - high fat intake but low rates of heart disease - on moderate consumption of red wines. Not just reds, says Dipak Das, a molecular biologist at the University of Connecticut School of Medicine in Farmington. "The flesh of the grape can do the same job as the skin."

He and colleagues gave lab rats measured doses - roughly equivalent to one or two glasses a day - of red or white Italian wines, while others received comparable doses of different chemical ingredients thought to underlie the health benefits of wine, called polyphenols. In lab rats that suffered heart attacks, the animals that received wine or polyphenols experienced less heart damage, compared to rats fed water or straight liquor. Their blood pressure and aortic blood flow plummeted less drastically as well. Molecular tests of heart cells suggest that white wine protects the cell's powerhouses - mitochondria. Damage to these structures caused by lack of oxygen and nutrients can send cells down one-way path to suicide, or apoptosis. The mitochondria from wine-drinking rats looked to be in better shape and fewer of their cardiac cells entered apoptosis. This was also the case for rats that got polyphenols, including resveratrol from red wine, and tyrosol and hydroxytyrosol from whites. A look at the structure of the three chemicals' offers one possible reason why, Das says. While not identical, the trio have enough similarities that they could activate some of the same cellular reactions.

Das's data provide compelling evidence that white wine protects laboratory rats from the effects of a heart attack, says Lionel Opie, director of Hatter Institute for Cardiology Research in Cape Town, South Africa. However, he points out that human heart attacks occur due to blood clots in diseased arteries and not necessarily because of mitochondrial failure. More relevant experiments in dogs showed a benefit for red wine, but not white, Opie adds. But Das expects similar studies to soon prove white wine's worth. "We can safely say that one to two glasses of white wine per day works exactly like red wine," he says. Das blames white wine's late inclusion to the French paradox on the phenomenon's original medical report in 1992, as well as researcher's single-minded focus on resveratrol. And while the evidence is still scant, an "English paradox" may yet emerge. "Beer is also cardioprotective," Das says. Journal reference. Journal of Agricultural and Food Chemistry (DOI. us. /jf801791d)

I think that too much money is spent on research as to the pro's and con's of drinking wine. None of the research results and recommendatins are going to have an impact on peoples drinking habits. Far better to spend research funds on issues like cancer, kidney disease and health issues that require more tests and investigations and maybe provide the means to a cure. Surely people know by now the problems associated with a high intake of alcohol and I am sure that we can maintain good health without two glasses of red or white wine daily. I drink wine because I enjoy it not because it is good for my health. The dietary habits that I maintain for myself and my familykeep us healthy and wine is something that we enjoy as part of our lifestyle. I wonder who funds research such as this and I would say often researchers are just inventing the wheel!!

A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found on Epicurious that looked so good we couldn't wait to try it. (Annie, by the way, knows how mortified I am by typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic. We used 40 unpeeled cloves. Lest the sheer volume of garlic scare you off of this recipe, let me reassure you that the browning and braising mellows out the garlic significantly, so it ends up tasting a lot like roasted garlic. Leaving the peels on the garlic is traditional in Mexican cooking, I imagine it may be in Spanish cooking as well? Not sure. But the peels do have flavor, much like the shells of shrimp. You don't eat them, but when the dish is done, the garlic just slips out of them. Absolutely delicious recipe, thank you Annie!

Great question. We usually have the butcher cut up the chicken for us. (Here's a video from Chow on how to do it yourself.) Sometimes it's cheaper to get the whole chicken. If you buy the whole chicken you are getting everything bone-in and skin on, great for flavor and the bones you can freeze and make stock with. If you get a whole chicken that has been "jointed" or cut into parts, you have a variety of parts from which to choose when you eat the chicken. Some people prefer white meat to dark, some dark to white. I love thighs and wings. My mother loves drumsticks. Many older recipes call for a whole chicken because years ago that's how people generally bought chickens, not pre-packaged in the supermarket. ~Elise

Chicken with lots of garlic mellowed by white wine (esp. a Sauv Blanc) is my most recent favorite thing to eat. Thanks for reminding me to put it on this week's menu, Elise!

Is there an acceptable substitute for the white wine (non-alcoholic)? Grape juice doesn't seem dry enough.

I just found this site, but I admit to having it on my iGoogle page for some time, I just hadn't ever taken the time to look at it. But "garlic" and "white wine" snared me. I've been a fan of broiled garlic for years, so light and delicate and unexpected. Now you can count on me coming back, not just for the recipes, but your photography deserves a thumbs up. I'm a vegetarian, but I'll get eco-chicken for my friends and use Quorn for myself, should be just as good with a lighter pasta or brown rice with a small amount of wild mixed in. I look forward to this one. Keep up the good work, ladies and gentlemen!

I tried this recipe this evening. it is really terrific. I didn't have white wine so I used red. After it was done the garlic sections that were large enough were spread on lightly toasted french bread with Feta Cheese.

For the non-alcoholics. I tried this first with wine to get a taste. Then again with white cranberry juice. Still tastes good but lacks the tummy warming of alcohol even with a pinch of cayenne. Also tried with white grape juice tastes just as good as the cranberry juice. When cooking for toddlers remove the garlic peel and put into a cheese cloth bag then stew the bag. Squeeze out every last drop of flavor from the bag when removing. Hope this helps..)

It was just about a year ago that I attended an extraordinary dinner centered around an unbelievable lineup of well-aged Barolos. I like nebbiolo wines year-round but of course cold weather offers the perfect intersection of mood and context. So, in terms of season, food and general sense of internal longing, it feels like just the right time to report on the excellent 2004 Barolos, which you can read about in my column in Wednesday’s newspaper. In fact, everything seemed right about them but the price. Barolos and Barbarescos, their nebbiolo siblings, are not inexpensive wines (although the 2004 Barbaresco, from Produttori del Barbaresco, which sells for around $25 a bottle, is an unbelievable value). As I said recently in a different context, writing about expensive bottles at a time of economic disaster is a little disquieting. Still, I don’t want to ignore any segment of the wine market, especially when they are wines that I love. While not to make amends or even things out, it just so happens that my column next week will be on great Italian wine values in the $10 to $20 range. Frankly, I’ve had a wonderful time researching this piece! Read more

I’m so happy summer is over. I know, it’s October, but pre-Global Warming harbingers of seasonal change, like the equinox, no longer interest me. Not when 80 degree days in New York can happen any time. But I know summer’s over because I can stand the heat in the kitchen again. I can leave the oven on for longer than five minutes. I can bake and roast, which is what I did because I had yams on the brain. My son Peter asked me what the difference was between a sweet potato and a yam. That’s one of those annoying trick questions that teenagers ask their fathers, like, “Which pencil will hit the ground first, the one I drop straight down from the table or the one I push outward off the table?’’ (HINT. they hit at the same time.) Or, “Would you please explain the financial meltdown to me?” Read more

My column in Wednesday’s newspaper is on some mouthwatering white wines from Greece, and in the course of our wine panel tasting I ran into a vexing problem that has taken me deeply and perplexingly into the realm of wine and sulfur chemistry. It began simply enough. As often happens, particularly when tasting a large number of white wines, especially those that are fermented and aged in steel tanks, I detected in several of the wines the aroma of burned matches. If I could offer a hyperlink to this aroma Read more

Newspaper time is very different than Internet time. Near the end of May I traveled to France, stopping first for a whirlwind white Bordeaux tour in Pessac-Léognan and Graves, and then on to Burgundy. I posted a brief entry from Bordeaux at the time, but haven’t said anything since. My Burgundy article was hustled right into print, which gave me an opportunity to get a few things off my mind in the blog. But the white Bordeaux piece has had to wait a little longer for various reasons, and since I don’t like to overtake the column with the blog I’ve kept quiet. But now I’m happy to say the white Bordeaux piece will be published in Wednesday’s newspaper. I love good white Pessac-Léognan, although honestly, doesn’t it sound much better to say good white Graves? It’s an underestimated wine, partly because so little of it is produced every year. Even the best producers make far more red wine than they do white. As a consequence, very little of it makes it to the 10-year mark of aging where it can really begin to be appreciated. Read more

Last night was a scrambled eggs kind of night. I’m sure you’ve had one or two of those yourself. You know, when you get home and it’s a little too late for serious cooking, and maybe a little too hot as well. My two sons, Jack and Peter, are off on their summer adventures so there was no clamoring for takeout. That left my wife, Deborah, and me, and whatever was in our refrigerator, which happened to include some remnants of smoked ham that I had used for sandwiches over the weekend and a few other odd tidbits. Deborah had also brought home some bagels. Strangely enough for a New York Jew, I’m not much of a bagel eater – they’re too big and too sweet, not unlike certain California wines – but on this night bagels seemed like just the thing along with scrambled eggs. I’m not a great cook by any means but on one dish I take a backseat to no one and that is scrambled eggs. Oh sure, you say, anybody can make scrambled eggs, but no dish is so thoroughly destroyed daily as scrambled eggs. The hard, leathery shards that restaurants dare serve their customers every morning are as far from true scrambled eggs as a fast-food burger is from a truly great hamburger. Read more

It was just about a year ago that I attended an extraordinary dinner centered around an unbelievable lineup of well-aged Barolos. I like nebbiolo wines year-round but of course cold weather offers the perfect intersection of mood and context. So, in terms of season, food and general sense of internal longing, it feels like just the right time to report on the excellent 2004 Barolos, which you can read about in my column in Wednesday’s newspaper. In fact, everything seemed right about them but the price. Barolos and Barbarescos, their nebbiolo siblings, are not inexpensive wines (although the 2004 Barbaresco, from Produttori del Barbaresco, which sells for around $25 a bottle, is an unbelievable value). As I said recently in a different context, writing about expensive bottles at a time of economic disaster is a little disquieting. Still, I don’t want to ignore any segment of the wine market, especially when they are wines that I love. While not to make amends or even things out, it just so happens that my column next week will be on great Italian wine values in the $10 to $20 range. Frankly, I’ve had a wonderful time researching this piece! Read more

I’m so happy summer is over. I know, it’s October, but pre-Global Warming harbingers of seasonal change, like the equinox, no longer interest me. Not when 80 degree days in New York can happen any time. But I know summer’s over because I can stand the heat in the kitchen again. I can leave the oven on for longer than five minutes. I can bake and roast, which is what I did because I had yams on the brain. My son Peter asked me what the difference was between a sweet potato and a yam. That’s one of those annoying trick questions that teenagers ask their fathers, like, “Which pencil will hit the ground first, the one I drop straight down from the table or the one I push outward off the table?’’ (HINT. they hit at the same time.) Or, “Would you please explain the financial meltdown to me?” Read more

My column in Wednesday’s newspaper is on some mouthwatering white wines from Greece, and in the course of our wine panel tasting I ran into a vexing problem that has taken me deeply and perplexingly into the realm of wine and sulfur chemistry. It began simply enough. As often happens, particularly when tasting a large number of white wines, especially those that are fermented and aged in steel tanks, I detected in several of the wines the aroma of burned matches. If I could offer a hyperlink to this aroma Read more

Newspaper time is very different than Internet time. Near the end of May I traveled to France, stopping first for a whirlwind white Bordeaux tour in Pessac-Léognan and Graves, and then on to Burgundy. I posted a brief entry from Bordeaux at the time, but haven’t said anything since. My Burgundy article was hustled right into print, which gave me an opportunity to get a few things off my mind in the blog. But the white Bordeaux piece has had to wait a little longer for various reasons, and since I don’t like to overtake the column with the blog I’ve kept quiet. But now I’m happy to say the white Bordeaux piece will be published in Wednesday’s newspaper. I love good white Pessac-Léognan, although honestly, doesn’t it sound much better to say good white Graves? It’s an underestimated wine, partly because so little of it is produced every year. Even the best producers make far more red wine than they do white. As a consequence, very little of it makes it to the 10-year mark of aging where it can really begin to be appreciated. Read more

Last night was a scrambled eggs kind of night. I’m sure you’ve had one or two of those yourself. You know, when you get home and it’s a little too late for serious cooking, and maybe a little too hot as well. My two sons, Jack and Peter, are off on their summer adventures so there was no clamoring for takeout. That left my wife, Deborah, and me, and whatever was in our refrigerator, which happened to include some remnants of smoked ham that I had used for sandwiches over the weekend and a few other odd tidbits. Deborah had also brought home some bagels. Strangely enough for a New York Jew, I’m not much of a bagel eater – they’re too big and too sweet, not unlike certain California wines – but on this night bagels seemed like just the thing along with scrambled eggs. I’m not a great cook by any means but on one dish I take a backseat to no one and that is scrambled eggs. Oh sure, you say, anybody can make scrambled eggs, but no dish is so thoroughly destroyed daily as scrambled eggs. The hard, leathery shards that restaurants dare serve their customers every morning are as far from true scrambled eggs as a fast-food burger is from a truly great hamburger. Read more

Now we know. It was the wine. Fans of pinot blanc may be relieved to learn that an archaeology team has reported the first evidence of white wine in ancient Egypt. And it has turned up in the tomb of King Tutankhamen. "In ancient Egypt, the royal family and the upper classes drank wine, which was also thought to be suitable among the necessities for a good afterlife," write the report authors, led by Maria Rosa Guasch-Jane of Spain's University of Barcelona, in the latest edition of the Journal of Archaeological Science. Wine jars and wine-making scenes appear in Egyptian tombs from 3150 to 332 B. C., across many dynasties from the time of the Pharaohs. But until now, all the wine, or more accurately its dried remnants found inside clay amphora within tombs, has been red. "Red wine symbolized the rebirth of the dead, being compared with the blood of God Osiris," say the study authors. In King Tutankhamen's tomb for example, sealed around 1322 B. C., two amphorae had yielded traces of red wines, "irp" to the ancients, one of them holding high-quality "shedeh" wine. King Tut's most elaborate grave goods are on a nationwide tour, currently at Chicago's Field Museum until next year. Not on the tour are 26 two-handle wine amphorae found inside the tomb by archaeologist Howard Carter in 1922. Carter found 12 of them intact but with their seals broken. Like any good wine cellar's contents, each one bore information about the wine it contained, including name, year, vineyard and vintner. But not the wine's color. Today the containers are kept at the Egyptian Museum in Cairo. The Spanish study authors examined the amphora and report that six more contain dried remnants of wine. With museum permission, they subjected residue samples to an intensive chemical analysis, ("liquid chromatography coupled to mass spectrometry in tandem mode" for any lab aficionados) looking for two markers of red wine, tartaric acid and syringic acid. Of the six jars, five contained white wine, the researchers conclude. Three of them were made in the Western Nile Delta in an estate owned by the temple of the god Aton, near modern Alexandria. An amphora marked "Year 5. Sweet wine of the Estate of Aton of the Western River. Chief vintner Nakht" also had white wine, as did another given to Tut by his vizier. "This may indicate that white wine was highly valued in Egypt since only the best products were offered for the afterlife of the Pharaoh," says the study. Until the study, the earliest reference to white wine in Egypt came from the Greek Athenaeus (170 230 AD) who praised wine from a region near Alexandria as white, pleasant, fragrant and "not likely to go to the head", among other qualities. During King Tut's era, the gods Ra and Osiris were believed to give rebirth to the dead. And each tomb was designed to reflect the underworld in which this rebirth occurred. Both red and white wines were placed in Tut's burial chamber, which had an east to west orientation. In the tomb, red wine was placed to the west and white to the east, likely for symbolic reasons connected to the Egyptian belief in rebirth, the researchers suggest. Each week, USA TODAY's Dan Vergano combs scholarly journals to present the Science Snapshot, a brief summary of some of the latest findings in scientific research. For past articles, visit this index page.

How'd King Tut get so funky? Maybe it was the white wine that an archaeology team found in his tomb.

Want to win a cruise for two? All you have to do is tell a good story (oh--and it has to be true--and you have to be 21 years old). Alice White, a well-known Australian wine brand, just "did her colors," as the press release puts it, and got all new, colorful labels for the line of wines. Now the brand has launched a "Live Life in Color" contest that asks you to tell the story of a colorful adventure you've had (no matter how big or small) and enter to win a Royal Caribbean cruise for two, including airfare. Ten first place winners will receive a 10-piece cookware set and a $100 American Express gift card. The contest begins tomorrow, January 26, and runs through March 30. Some ideas that might spark your imagination. mastering a new recipe, fundraising for your favorite charity, meeting someone you've long admired, celebrating a milestone in a special way.there's nothing too big or too small to write about. And it's only 200 words or less. I'm practically there on this post already. Read more about Alice White after the jump. So who or what is Alice White? According to the company, Alice White was an intrepid adventurer who made her way through the rugged outback to build a new life in South Eastern Australia. It's one of the famous (infamous?) critter wines of Australia, featuring a kangaroo on the label. What animals have to do with wine, I don't know, but a recent study noted that 1 in 5 wine brands use them, so clearly they work. I tried the Alice White Lexia ($6), a sweet, fragrant white wine made from Muscat grapes. Though I rarely like sweet wines, this one surprised me with how good it was, especially for the price point. The wine is light and almost crisp at the end, fragrant with sweet orange blossoms. It's a great wine for beginning wine drinkers (whose palates haven't necessarily adjusted to drier wines) and for sipping as an aperitif. It's also good with spicy food (I had some with salsa) because it's only 10 percent alcohol, so it won't light your mouth on fire. So do you have a story good enough to win a cruise for two?

Definition. Chardonnay, Americas number one selling white wine, continues to climb the production ladders to emerge as the most beloved of dry white wines in the U. S. The Chardonnay grape itself also contributes to the wines popularity. It is a relatively low-maintenance vine that adapts well to a variety of climates, resulting in fairly high yields worldwide. These high yields translate into millions of bottles of Chardonnay wines. As a result, you can buy a good bottle of Chardonnay for $8-15. Flavor Profile. Chardonnays boast an impressive range of flavors from the expected buttered, oak overtones to the fresh, fruit flavors of apple, pear, citrus and melon, leaving a lasting palate impression. Food Pairing Chardonnay will pair well with poultry dishes, pork, seafood or recipes that have a heavy cream base. Key Producers Grgich Hills Eola Hills Stony Hill Ferrari-Carano Shafer Vineyards Jacob's Creek Spy Valley Lindemans Chateau St. Jean Covey Run Chateau Ste. Michelle Louis Jadot Joseph Drouhin

Examples. Many restaurants top their white wine lists with a classic Chardonnay, a versatile wine that will complement many entrees.

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By KensWineGuide. comWhite Oak "Russian River Valley" 2007 ChardonnayVeramonte "Reserva" 2008 Sauvignon BlancFirriato "Altavilla della Corte" 2007 Italian WhiteFlowers Winery "Sonoma Coast" 2007 Pinot NoirMatthiasson "Red Wine" 2005 US Red BlendMonkey Bay 2008 Sauvignon BlancTalley Vineyards "Rincon Vineyard" 2005 Pinot NoirMatthiasson "Red Hen Vineyard" 2005 MerlotLuca "Laborde Double Select" 2006 Syrah & Shiraz (Other than French)Chateau Ste Michelle "Eroica" 2007 Riesling

The World of White Wines Has Many Terrific and Affordable Options We just finished reviewing many white wines including Pinot Gris, Gewurztraminer, Viognier, Chenin Blanc, indigenous Italian and Portugese grape varietals, Albarino, Vidal Blanc, and other white wine blends. The wines were from a variety of countries and states including California, Washington, New York, South Africa, France, Italy, Portugal, and Chile. More Collectible Wines For Valentine's Day Gifts These make great gifts for the wine lover! Buy Collectible Wines While the Prices are Low and the Availability is High See the KWG Tasting Panel Results for High-End Red Wines.

Most people faced a with the choice of merely a specific color of wine to drink will consider their stated preference between the options of red, white, or pink. My choice is none of the above. If I had to swear my allegiance to one color of wine, it would be orange. I have a friend who has seriously suggested that the world ought to acknowledge orange as a legitimate fourth color when it comes to wine. I don't know that I'd go that far, but I would seriously suggest that everyone drink as much of it as they can. continue reading

The white wines of northeastern Italy have never been on the radar for most Americans. Robert Parker's Wine Advocate only began covering this area in the past year, thanks to the addition of Italian critic Antonio Galloni to his staff. Yet this area produces some of the world's finest white wines. The best of these wines are made in very small quantities and are quite expensive and difficult to get ahold of here in the U. S. but as more importers seek out the nooks and crannies of the wine world, we are slowly beginning to see more wines from Friuli. continue reading

In the far Northeastern corner of Italy there lies a countryside that is better defined by wine than by any geopolitical affiliation. The far eastern edge of the Friuli-Venezia Giulia winegrowing region has been a member of many countries and many empires, and by now its people are used to living in different countries every three or four decades, it seems. The one constant in this area of small picturesque valleys and numerous natural limestone caves (good for hiding from whoever your present occupiers are), has always been wine, and in particular, white wines, some of which I will unabashedly. continue reading

Spain has many claims to fame in the wine world but it will always hold a special place in my heart for being home to the wine region that is the most fun to say. Rias Baixas. Confoundingly difficult to wrap one's English tongue around, as is most of the Galician language, this small region produces wines that most white wine lovers should want to wrap around their tongues. For the record it's reeyahs-bye-shuss, and it is tucked into the far northwest corner of Spain near the border with Portugal and the Atlantic ocean. Were it not for the fact. continue reading

If someone ever held my feet to the fire and forced me to name just one group of wines that I'm most excited about exploring these days, I would certainly squirm, as my curiosity for learning more about all the wines of the world does not have limits. However I would probably break down eventually, and with some honesty say that no category of wines really excites me as much these days, from a pure learning standpoint, as the indigenous white varietals of Italy. Throughout that country, on small farms and in small villages, winegrowers and winemakers are working with. continue reading

It's hard not to be jealous sometimes of the old world wine producers. While new world winemakers, and those pioneering winegrowing in new regions of the world have to make their own stories as they go, winemakers from the old world have plots of land that speak volumes already. Who needs marketing when you've got 10th century grape crushing equipment carved from stone by Hieronymite monks on your property? You could work on branding, but why do that when you've got seven centuries of grape growing history you can point to? The Remelluri estate is blessed with such history.. continue reading

In my last post here on Vinography I mulled, tongue-in-cheek about the impact of wine on the hallowed halls of civilization, and in particular on the English language. Fun and games aside, wine and language are just as inextricably entwined through history as wine and culture. Lest there be any doubt, one need look no further than the northern coasts of Dalmatia, which has been making wine from a grape with a strangely (to English speakers) familiar name for two centuries. Actually the winemaking traditions in Croatia go back well before the Roman Empire, though it was the Romans who. continue reading

Old winemakers don't die, they just start another label. I've never seen this bumper sticker on any old pickup truck in Napa valley, but in addition to being cute, it's certainly a truism if I've ever heard one. While making wine is tough work, the better you get, the more you've got other folks who can do the heavy lifting for you while you make the critical decisions that ultimately determine the nature of the wine that is produced. That's why it's possible for us to have the cliché of the crusty old winemaker, still tottering around through the vineyards. continue reading

I go out of my way to taste wines from up-and-coming, out of the way, and generally obscure wine regions. I never know what I'm going to find, and sometimes I'm really surprised. Greece can hardly be considered any of those things, perhaps with the exception of up-and-coming, but if one were to be wholly accurate you'd have to say "up-and-coming, again." The Greeks have been making wine for a long long time (since roughly 1600 BC), though unfortunately their reputation as winemakers suffered a setback in the 1960's with the dramatic rise in popularity of retsina, a white wine. continue reading

I am, like many of you readers, supremely lucky to be able to buy and to drink a wide variety of wines. Certainly the selection of wines here in California is exceptional, unfettered as we are from state-run liquor monopolies. Despite such an abundance of wines from all over the world, it never ceases to amaze me how many people seem to be stuck in the rut of only ever drinking a few basic California-produced varietals. While the number of different types of wine produced in California is growing all the time, it still pales in comparison to somewhere like. continue reading

There are more legends, stories, fairytales, and fables than anyone could count which all involve some guy up on a mountainside somewhere. Sometimes a hermit, sometimes a wizard, sometimes a troll -- sometimes just an old man who went to sleep under a tree for a long, long time. No matter what the story, there's always something a little different about the guy on the mountain, something that is both scary and alluring at the same time. Stu Smith might be living out yet another version of one of these tales. His start as a winemaker certainly sounds like it. continue reading

Filed under. Boutique Wines, Older Vintages, White Wine, Wine Activities, Wine Reviews, Wines under $20

Regular readers know I jump at any opportunity to try interesting wines, especially from regions that I'm unfamiliar with. I've been hearing about Indian wines off and on for a while now, and I took special note when I saw recently that some famous winemakers like Michel Rolland were going there to help people make wine. India is such a huge country with such a wide range of topography that there just have to be places that are good for growing wine grapes, provided there were people with the interest and the expertise to do so. Apparently, the Nashik region. continue reading

I'm on a kick. That's the opposite of a rut, I guess. I'm drinking a bunch of the same stuff and loving it. This month, despite the chilly weather in San Francisco, I'm all about white wines from the Southern Rhone. I've always enjoyed these in the past when I've had them (most often by the glass at French restaurants) but more and more I'm seeking them out as extremely food friendly alternatives to my usual white Burgundy and whites from the Loire. So when I found myself and a couple of new friends recently in an LA restaurant (possibly. continue reading

For anyone who drinks Alsatian wines on a regular basis, let alone someone who considers themselves a fan or an aficionado of the unique wines from this narrow slice of northeastern France, it's pretty much impossible to have a discussion about the area without the name Zind-Humbrecht coming up. While everyone is reticent to pronounce any one winery "the best" no matter which region you're talking about, many people would be hard pressed to find a reason why you couldn't say that Zind-Humbrecht has the position fairly well covered for Alsace. The Humbrecht family has a long history in winemaking,. continue reading

Perhaps we can make this week be about fantastic wine bargains. Earlier in the week I blogged about a great New Zealand Pinot Noir for about twelve bucks, now I'm telling about what might just be the best white wine I've ever had at the $11 price range. Let's start off by asking the most obvious question. Who was Fernão Pires anyway, and why is there an obscure Mediterranean Grape named after him? Well the first answer is that Fernao Pires is the same grape as one called Maria Gomes elsewhere in Portugal, which is where this grape makes its. continue reading

The term garagiste entered the wine lexicon about 10 or 15 years ago, mostly because of some enterprising small producers in Bordeaux who were bucking the tradition and winemaking styles of the large established Chateaux. Since these winemakers rose to prominence, with a little help from Robert Parker, the term has gone from an originally derogatory or at least disdainful label to one that is useful for describing all manner of small winemakers around the world, some of whom actually do make wine in their garages. While certainly not the first to make wine in a garage John and Mike. continue reading

This wine review is my contribution to today's online wine tasting event known as Wine Blogging Wednesday. This incarnation is being hosted by Alice over at My Adventures In The Breadbox and she has decided the theme would be White Pinot. White Pinot refers to the two common mutations of the Pinot Noir grape that are cultivated with regularity. Pinot Gris and Pinot Blanc, which for many years people thought was Chardonnay (and vice versa). As a result, here I am sipping the fruits of St. Innocent, a small winery in the Willamette Valley of Oregon. Founded by Mark Vlossak. continue reading

I presume that some of you have friends like mine who belong to the ABC club. That's "Anything But Chardonnay" to the uninitiated, and what's required for membership is an abiding love of White Burgundy and Chablis and the belief that there's not a single Chardonnay made in California that can come close to the way that it is done in the "motherland." I'm constantly having conversations with friends like this and while I continue to maintain that they are wrong, I certainly don't have a huge portfolio of wines that I can point to as examples which disprove their. continue reading

I only recently learned of the small Loire Valley appellation known as Menetou-Salon which sits nearby to its more famous sister Sancerre. Widely regarded as the best producer in the appellation, Domaine Henry Pelle was also one of the first, at least in modern winemaking history. A classic, family-run operation of 15 people, Pelle has been operating for over three generations in the Menetou-Salon, well before it was granted appellation status in 1959. The Domaine has 75 organically farmed acres in and around the tiny town of Menetou-Salon. Here, the soil is incredibly calciferous, made up of millions of fossilized. continue reading

It's always a little bit of a mystery to me when I come across small producers that are part of huge wine corporations. Firstly, I wonder at their ability to remain relatively independent entities and I'm inherently suspicious about whether they are actually small producers that perhaps one day decided to cash out and become part of a conglomerate, or whether they are cleverly executed niche marketing programs set up by savvy corporate marketers. Take TAZ Vineyards for instance, which is part of the large wine conglomerate known as Beringer-Blass which produces a staggering 7.7 million cases of wine per. continue reading

It's always great for me to be able to bring you wines that are relatively cheap and totally delicious. It's even a bigger bonus if they are made by small artisan producers, which this producer sort of qualifies for (See more below). It is with glee that I present what is one of the best, if not THE BEST tasting Albariño I've ever had. Albariño is appreciated by many for the steely, highly mineral, crisp white wines made from it, mostly in the Rias Baixas area of Spain. Albariños typically have lots of calcium, lime, and slate flavors accompanied by. continue reading

A few weeks ago I came across one of the best values in red wine I have encountered in a long time, and it seems this week I am bringing you its mate in the white wine category. What do I look for in a value white wine? Something that has enough complexity to warrant sipping on its own and something that pairs well with food. Caves Plaimont has managed to meet both of these criteria with a wine they call "Colombelle" which is a play on the primary varietal used in the wine, Colombard. For many, including myself, this. continue reading

This is my entry for WBW4, the fourth installment of Wine Blogging Wednesday, which this month is being hosted by Derrick over at An Obsession With Food. Derrick is a huge fan of Alsace, Austrian and German wines and so it's no surprise that he selected Riesling as the theme for this month's virtual tasting event. That would have been fine with me, even exciting, but the bugger had to go one dastardly step further and tell us it had to be New World Riesling, ruling out the whole set of wines that he likes, and even worse, ensuring that. continue reading

It's wines like this one that make me begrudgingly admit that some of my friends have a pretty valid point. You see, I hang out with a bunch of folks who have completely sworn off of California white wines, especially Chardonnay, in favor of French whites -- in particular the Chardonnay based White Burgundies and Sauvignon Blanc based wines from the Loire. They clamor (at any given opportunity) that there are hundreds of wines that can be purchased for around twenty bucks that are infinitely better than most $20 California Chardonnays. Better tasting, better food pairing, and just all around. continue reading

Most of the time when people talk about Bordeaux, they're talking about red wines, so it kind of tickles me to seek out and try the other side of the coin from the world's most famous wine region. Those interested in experiencing white Bordeaux could do worse than start with Domaine de Chevalier, an estate that has become as well known for its whites as its reds. Domaine de Chevalier was only converted to a winegrowing estate in 1865 (as opposed to many Chateau in Bordeaux who have centuries and centuries of history) by the Ricard family. It was shepherded. continue reading

I was first introduced to Jurancon through a dessert wine poured in a local French bistro here in San Francisco. "Here, try this," said our waiter and whipped out a few glasses which he filled with a nearly colorless wine with a simple parchment colored label. "Henry the Fourth was baptized in this stuff" he said as he wandered off. We thought, "did we hear him right?" but sure enough, that is the claim to fame of this tiny little appellation in the south-eastern part of Provence in southern France. It also happens to be one of France's oldest appellations.. continue reading

I was first introduced to Saintsbury wines through their Garnet Pinot Noir, which is a Carneros pinot made in a lighter style with less oak and more fruit, and a really nice wine for buying by the truckload and drinking every day. Saintsbury is one of the moderately large commercial producers in Napa that in my opinion is still maintaining high levels of quality and boutique style winemaking processes. They pretty much abjure filtering and they are not afraid of making wine in time consuming ways like fermenting and barrelling all of their vineyard lots separately to be blended as. continue reading

Claude Manciat and his wife Simone Poncet are regular features of the landscape in the section of Burgundy known as the Maconnais. This region has been producing Europe's classic Chardonnays for decades, and so have Claude and his wife. Growers since the 1950's they began bottling their own wines in 1979, and have changed little since then. They maintain strict quality standards which include all hand harvesting and whole cluster pressing, among other things. Both of which are increasingly rare in the Maconnais. Domaine Manciat-Poncet (which also has a presence in Pouilly-Fuissé)is located near the small village of Charnay. Wines. continue reading

I was at a party the other day with someone who swore up and down that all California Chardonnay was crap, and that no one was making wines to equal the best whites of Bordeaux or Burgundy. I begged to differ, but embedded in his point was that there are very few winemakers, indeed, who are doing Chardonnay in a true European style, which I would characterize as high acidity, stronger mineral component, lighter fruit flavors, and less oak -- not to mention no trace of the buttery malolactic fermentation that is so Californian. While there are exceptions, I have. continue reading

Liparita was launched in 1987 with 100 cases of Chardonnay and derives its name from from the Sicilian island of Lipari (mod. Isolta Lipari). The volcanic soils of this tiny island were reminiscent of those found on Liparita's Howell Mountain property. Owner Bob Burrows and winemaker Kerry Signoracci have increased their production to 8000 barrels and have expanded from that initial Chardonnay to a whole portfolio of wines which include some excellent award winning Cabernets and a great Sauvignon Blanc. Much of the winery's fruit is sourced from elsewhere in Napa, and often from very high quality vineyards, known and. continue reading

It's unfortunate how sometimes the best way to describe something you like is a word or phrase that doesn't normally make people think good thoughts. Such is the unfortunate case for Sauvignon Blanc which, at times, manages to smell just a little like cat piss. Yes. I know. Who would drink a wine that reeks of a vengeful or incontinent feline? I've definitely experienced a few wines (mostly old Sancerres or Pouilly Fumes) in which this aroma was so overpowering I could not bring myself to drink them. However in many wines it is a mere background aroma, one that. continue reading

After a recent review of a nice Edna Valley wine, let's move south and west along the central coast to the Santa Maria Valley and this all-purpose white from Qupe Wine cellars. Qupe shares a production facility with the famous Chardonnay producer Au Bon Climat, which is a cult favorite from the Central Coast appellation that commands hefty prices on the market. Qupe was founded Bob Lindquist who got his start, like many of today's small producers as a cellar rat for Zaca Mesa winery where he met and learned from winemakers Ken Brown and Jim Clendenen. After seven years. continue reading

They say that great winemakers can make good wines from mediocre grapes, but let's face it, the raw materials make a huge difference. That's why some grape growers can demand unbelievable sums for their fruit, and why certain vineyards are sought out again and again. Earlier this year I had the luck and the pleasure to try the Aubert Ritchie Vineyard Chardonnay (which was basically one of the best Chardonnays I've ever tasted in my life), and so it was with anticipation that I opened this bottle. Wouldn't you know it, but this is an amzing wine too. Far be. continue reading

I have a friend and former colleague who is pretty fanatical about wines. He enjoys them all, but on a number of occasions has told me that pretty much all he drinks at home are Pinot Noirs and White Blends. For Pinot, he seems to favor new world wines, specifically Oregon and Washington, but for his crisp whites, he really only drinks French, and more to the point, white Burgundy. I had a chance to sample his tastes the other day when he brought me this bottle from one of Burgundy's mainstream producers, Jean-Marc Boillot. Boillot is the grandson of. continue reading

Mark Aubert has quite the resume. Rutherford Hills, MontiCello Cellars, Peter Michael Winery, Colgin Cellars, and since 2000, proprietor of his own label. In the decade and a half that he's been making wines, he's churned out his share of blockbusters to the accolades of Parker and Tanzer and the rest. This week I had the opportunity to taste his recent efforts in the Chardonnay category, and even though this review is about only one of his wines, honestly I can't decide which one I like better. These wines also define a point where Mr. Parker and I see eye. continue reading

Thomas Fogarty is one of the few good california wineries between San Francisco and Montery Bay. Nestled at the top of the coast range with an incredible view of the Penninsula, Fogarty churns out consistently good to excellent wines at decent prices, at the direction of winemaker Michael Martella, creator of the Martella "Hammer" Syrah, which I've written about here before. One of the wines they are known for is their Gewurztraminer, which I have tasted in previous vintages as well. They make it (thankfully) in a European style, which means that at the most it has .5% residual sugar,. continue reading

If Chardonnays lifted weights, this one would be able to bench press way over its body weight. It's a massive, full frontal assault of oak and butter that, while not my style, is an extremely competent wine and one that will satisfy a certain set of extremely demanding California Chardonnay drinkers who enjoy powerful wines that will even age for a time. Warning. this wine is not for everyone -- if you're looking for a refreshing, food-friendly Chardonnay that will please wine afficionados and novices alike, this aint it. Tasting Notes. The wine shines as a viscous golden yellow in. continue reading

Several years ago I fell in love with un-oaked Chardonnay, through the whites of Burgundy and some of the Chardonnays of Australia. As I drank this wine, I thought to myselft, "aaah, what a nice thing that someone is doing Chardonnay without oak in California." Storrs has made one of the best white wines from the Santa Cruz mountains that I have ever tasted. Imagine my surprise when I found out that a full 70% of the wine had been aged in New French Oak, and pushed through malolactic fermentation! Whoever made this wine knows how to finesse the elements. continue reading

Viognier is, of course, the up-and-coming (read. cheaper and more accessible) and increasingly stylish alternative to California Chardonnay. The grape is very old and like much of our wine heritage, has been grown in France for thousands of years, but only recently has it been widely appreciated as a lone varietal. Many wineries are now making Viognier for the market in the US and abroad including Rosenblum. Tasting Notes. This wine is very mild and drinkable, which means that most people will like it, especially those who often have a hard time with the oak and butter of heavily malolactic. continue reading

I'm still learning a lot about Alsatian wine, but I know enough to categorically say this. if you're gonna drink Reisling or Gewurtztraminer with dinner, don't drink it from California. I had the Trimbach with a Chinese dinner. Tasting Notes. Exquisitely light and crisp with none of the cloying sweetness of its California imitators. Not a lot of aroma in the glass, but as soon as it entered the mouth the bouquet exploded into white rose, lychee, and apricot mixed with cool honeysuckle and jasmine. A very clean finish made for an exceptionally refreshing wine. Food Pairing. Great with asian. continue reading

I've had a fondness in my heart for Australian Chardonnays since the first time I visited Tyrrell's winery and had their Vat 47 Chardonnay, which is a lovely, un-oaked, crisp mouthful of sunshine. Indeed, that wine has been one of my gold standards for Chardonnays. Until last night. A friend and client of mine took me out to Sushi Ran in Sausalito, and we packed a couple of wines along, including the Leeuwin. Tasting Notes. This wine was simply stellar in every sense of the word. The nose was bursting with gorgeous aromas of pineapple, clean and clear as its. continue reading

2007 Rosemount Estate Show Reserve Chardonnay, Mudgee, Australia 2004 La Stoppa "Ageno" White Blend, Emilia-Romagna, Italy 2004 Chateau du Rouet "Cuvee Belle Poule" Blanc, Cotes de Provence, France 1990 Trimbach "Cuvee Frederic Emile" Riesling, Alsace 2005 Domaine Albert Boxler Pinot Gris "Vieilles Vignes," Alsace 2001 Benanti "Pietramarina" Bianco Superiore, Etna DOC, Sicily WBW#41 Roundup Has Been Posted. Friuli White Wines 2002 Vodopivec Vitovska, Friuli-Venezia Giulia IGT, Italy 2006 HdV "De la Guerra" Chardonnay, Carneros 2005 Lusco do Mino "Pazo Pineiro de Lusco" Albariño, Rias Baixas, Spain

Sales of sparkling wine in the UK are set to increase by more than 20% over the next three years, while red wine purchases will drop by nearly 5%, according to new research.

Ros sales will rise by nearly 50%, white wine sales by over 7%. The findings of the survey, carried out by the International Wine Spirits Record on behalf of Vinexpo, the wine fair held in Bordeaux every two years, paint a remarkably optimistic picture given the general malaise hanging over the UK wine industry and the state of the economy. By volume, wine consumption in the UK is predicted to increase by 6.87%, from 145.1m cases in 2008 to 155m by 2012. By value, the increase is estimated to be 7.25%. The UK will remain the world's biggest wine importer, with imports topping 135.8m cases in 2007. Between 2003 and 2007 wine drinking in the UK increased by 12%. Consumption in the UK will rise to 143.9m cases in 2012, an increase of 5.9%. And although red wine consumption in the UK is expected to fall by 4.57% between 2008 and 2012 (57.2m cases, down from 60m), ros sales should rise by nearly 50%, from 12.5m cases to 18.45m. White wine consumption is also predicted to climb, from 63.7m cases to 68.6, an increase of 7.7%. Vinexpo CEO Robert Beynat said past experience indicated that the recession may not seriously affect wine sales. 'This study was made at the end of last year, when the crisis was not so evident, but even so, we have seen these crises before, and the effect on wine consumption was not so high.' The Italians will overtake France to become the biggest drinkers of wine per capita, at 56.4 litres a head. Iin terms of volume, the US will become the biggest wine-drinking nation by 2012, with 313.8m cases drunk. Globally, wine consumption is expected to increase by 6%, with 2.8bn cases consumed by 2012. Beynat, who attributed the positive figures - especially in white wine - to an emergence of younger wine drinkers, added. 'The world is drinking more, and the world is drinking better. The world will not stop drinking wine.'

Researchers in Israel say they have developed a method to boost the antioxidant content of white wine so that it has health benefits similar to red wine, considered the healthiest of all wines due to its reputed ability to fight heart disease. Their finding will appear in the June 7 online issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society, the worlds largest scientific society. The print version of the article is scheduled to appear in the July 16 issue of the journal.

This is good news for white wine lovers, says Michael Aviram, D. Sc., lead investigator in the study and a professor at the Technion-Israel Institute of Technology in Haifa, Israel. Besides providing a more healthful alternative to those who prefer the taste of white wine over red, the development is also promising for those who cannot drink red wine, including some migraine sufferers whose condition can be exacerbated by red. At least one wine manufacturer in Israel (Binyamina Winecellars and Distillers) has already begun manufacturing the healthier white wine using the technique developed by Avirams lab. The new beverage, which has the same taste, color and aroma of regular white wine, is expected to be sold in the United States by the end of the year, says Aviram. White wine is traditionally made without the use of grape skins. Red wine is made by fermenting the juice along with the skins. The skins give red wine its coloration and contain the highest concentration of polyphenols, which are potent antioxidants. The researchers theorized that they could boost the antioxidant capacity of white wine by extracting more grape skin polyphenols during processing. The researchers obtained whole squeezed grapes and incubated them for up to 18 hours in the presence of alcohol before removing the skins. This resulted in a significant increase of white wine polyphenols up to six times the normal level and exhibited antioxidant activity similar to that of red wine, the researchers say. The polyphenol content of the white wine produced in this study was still one-quarter that of the red wine used for comparison. The similar antioxidant activities between the two wines suggest that white wine contains varieties of polyphenols with higher antioxidant activity than those found in the red wine, Aviram and his associates say. The addition of alcohol to the fermentation process resulted in an increase in the sugar level of the wine, producing a sweet, dessert-type white wine. The researchers are currently trying to modify the method to create a dry white wine with the same antioxidant benefits. Some researchers believe that the link between wine and a reduced risk of heart disease remains inconclusive until long-term human clinical trials are conducted. Aviram is optimistic that such a connection will eventually be proven, citing his own studies of atherosclerotic (hardening of the arteries) mice that reveals a substantial disease regression in the presence of red wine. The Technion-Israel Institute of Technology provided funding for this study.

Unlike many other alcoholic beverages, red wine does not suppress the immune system, according to preliminary studies at the University of Florida. While red wine has been reported to aid in the.

Both red and white wine may have previously unknown health benefits at the very start of the journey described in that classic childhood food rhyme, "Through the lips and round the gums, look out.

Researchers Develop White Wine With Cholesterol-Lowering Benefits, Discover Israeli Wines Healthier Than French Wines

Scientists at the Technion-Israel Institute of Technology have created a kosher white wine with the beneficial effects of red wine. In a related study, they also found that an Israeli wine has more.

Microbiologist Mark Daeschel is developing a new use for white wine--it is a very good cleaner of stains! The alcohol in wine can efficiently remove..

Perhaps I am feeling rambunctious because winter has decided to get nasty. I will not take this lying down, Old Man Winter! Throw your 10 feet of snow at me, let the thermometer outside my window drop two feet below the freezing line. I don't care. I will still play outside, I will turn your snowy evenings into romantic couch-and-fireplace parties, and I will, despite you, continue to drink white wine. I am a fanatical white-wine drinker, and while I'll admit that I tend to drink more red in the winter, that means it is an even split for me - half red, half white. But I am rare in that respect, and I feel marginalized. Many wine drinkers seem to look upon drinking white wine as a chore. During my work as a sommelier, I can't tell you the number of times I have pleaded with clients to at least give white wine a try. "It's a scallop, sir. they taste of nothing," I would say as I tried to explain why a diner's adoration of Australian shiraz does not necessarily make it the right wine for this occasion. I could understand if it were chicken or veal. You have options there - you could go either way. But scallops and other seafood require a delicate touch - something a red wine simply wasn't made for. I mean, hammers and screwdrivers are both useful tools, but they're hardly interchangeable. It's the same thing for wine. I guess that's my point. I look at wines as tools, and I choose whichever works best with what is on my plate. While I have a penchant for white wine, I have no problem drinking red. I am non-partisan, and every wine has its time. The only thing I can say in favour of whites over reds is that the majority of my most memorable bottles have been white wines. And when I have served customers in a restaurant, it's often the pairings with whites that have turned people on the most. Am I better working with whites? Maybe, but a white wine's subtler flavours - combined with its higher acidity - tend to integrate better with foods, and allow for more of the nuances of a well-constructed recipe to show themselves. But why am I talking about white wine now? I can hear some of you out there murmuring. "Take a look outside, Bill. Aren't things already white enough for you?" Exactly my point. If it bums me out when I have to coerce people into drinking white wine by guilting them into some sort of obligation to the wine- and food-pairing gods, then listening to people relegate white wine to cocktail parties and poolsides on hot summer days pushes me over the edge. White wines can be more - so much more. You can't hate what you don't knowA couple of summers ago, I put together two tasting menus at the restaurant where I was working as a sommelier. The clients had a choice. five different glasses of white or five reds. There was no substitution, no mix-and-matching. Well, even though the split in wine consumption in Quebec is roughly 70-30 in favour of red wines, more than 60 per cent of the clients chose the white menu. While a few mentioned they chose white because it was summer, the No. 1 reason given by the clients was that they simply didn't know white wines, and it had been years since they had drunk them. My theory is that most people started drinking wine with whites, and usually cheap bottles. We all remember that headache-inducing, sweet, dépanneur-purchased Liebfraumilch. But as we started to buy more expensive bottles, for some reason we went red, and all that most people remember about white wines are the headaches. Even the most experienced wine drinkers, who can speak volumes about their favourite reds, often have a tough time talking about whites.

VersatilityI can tell you putting together that white menu was far easier than the red. Why? The range of white-wine styles is far greater than reds. While red wines move from less tannic to more tannic, less fruity to more fruity, white wines can be so many different things - from high acid to rich and buttery, delicate and floral to nutty and spicy, completely dry to very sweet, still to bubbly. This translates into more options at the dinner table. Aside from certain meats - either strongly flavoured game or very fatty cuts - there is always a white wine for the job. Seafood and most fish is obviously the domain of whites. Even the subtlest red tends to overpower these delicately flavoured dishes. And in terms of the flavours that harmonize with seafood, think of what almost always accompanies these plates. a wedge of lemon. Red wines are built with darker fruits or earthy notes, while white wines often have citrus flavours. Beyond the seafood stuff - with which even the most hardened red-wine drinker will agree to have a white - there are many other dishes that work as well, or better, with white. Last week I talked about how the salt in cheese can turn red wines bitter while amplifying the fruit in whites. I know many people who are cooking more and more with ingredients like coriander, mint and cumin, all of which work better with the more aromatic whites. And mouth-burning chili peppers? A slightly sweet wine will appease the nastiest habanero you can find. Then there are the white meats. When I choose a wine, I look at the sauce. I will pick a red with darker sauces, but if I am cooking with herbs, cheeses or cream sauces, I like white. A classic pork roast served with apple compote is a natural with a rich chardonnay, which often has the same apple flavours. Guinea hen and other slightly stronger-tasting fowl are naturals with the nutty whites of the Jura. It doesn't stop there. One of my favourite pairing tricks is white wine and steak tartare. Nothing matches up with that dish like a honey-textured white. Great tartare is rich, spicy but subdued. White wines made with grapes like roussanne, grenache blanc or aged chenin blanc combine richness with freshness, and display certain fruit overtures like browning apples and figs that add more to the dish than a red, and make a better harmony in terms of texture. Breaking down the prejudiceNow, I am not suggesting that you stop drinking reds in favour of whites. All I am asking is that you give whites a chance. When they are obviously the appropriate choices, drink whites rather than reds. Get to know and understand them, much like many of you gleefully explore the world of red wines. With that in mind, let's break down certain misguided myths about white wines.

Myth. White wine should be served cold. Reality. Most whites should be served between 8C and 12C to maximize their flavour and texture. Myth. Whites are wimpy, tasteless wines that are only good as pre-dinner drinks. Reality. White wines can be as complex as reds, and at times more powerful. Myth. White wines are acidic and give you heartburn. Reality. While whites do have a touch more acidity in general, there are many whites that have less total acidity than some red wines. Myth. White wines don't age well. Reality. My cellar is packed with white wines. While they tend to age faster than reds, keep in mind that to fully appreciate most whites - like reds - you need to let them spend a little time in a cool, dark place. Myth. White wines give you headaches. Reality. While whites usually have more sulphites than reds, less than one per cent of the population is sensitive to sulphites. Unless you are part of that group, you have more chance of getting a headache from the histamines in red wines.

Though lacking Scriptural support for this, I contend that hell consists in some small part in viewing films with English subtitles. Babette's Feast, however, is an exception - a must-see film for adherents of confessional orthodoxy. The film is set in Denmark in the nineteenth century. A bleak, windswept coastal fishing village is inhabited by the exceedingly bleaker remnants of a barely discernible historic Lutheran orthodoxy. The film begins with the village remnant already drinking fully from the founts of a crossless, mystical "Christian" pietism. Vestiges of a long-lost orthodoxy appear only in the names of two sisters within the remnant - Martins (after Luther) and Philipa (after Philip Melanchthon). Their papa had, apparently, some sense of the contribution of these Lutheran reformers. Any appreciation of theological orthodoxy is slim pickings indeed by the time of the arrival of the central figure of the film, Babette. Babette is a haunting Christ figure. Her origins are obscure and not fully revealed until the film's astounding conclusion. She brings gifts to the remnant at a level that these pietists cannot appreciate. In fact, at one point she is considered to be completely demonic. Babette, though, comes only to serve. Eventually (after over a decade of silent servanthood) she does make a "demand" - she requires that the villagers attend a Michelin Guide five-star feast. Babette's gastronomical gift is presented in stark contrast to the frozen cod and lumpy porridge of these law-driven, gospel-starved people. Martina and Philipa Come to America Having fully emasculated Lutheran orthodoxy in the seventeenth and eighteenth centuries, the pietism portrayed in Babette's Feast took flight to America, where it found willing bedfellows. Nary would a contemporary American pietist, however, ever recognize himself as one of the villagers in Babette's Feast. But Martina and Philipa are alive and well in 1996. The new American Christian pietist of the '90's is often a hip, white-wine-drinking, Land-Rover-buying, laptop-computer-owning, kinda-MTV-watching, wannabe-generation-x member sired in the hottest evangelical temples. He may or may not have a ponytail and an earring - he definitely does have a testimony. The new white-wine pietists are big on "fellowship" and "accountability groups." They may wear Ralph Lauren Polo shirts and loafers with no socks. They invite equally hip renegade Catholic priests and socially and politically liberal evangelicals to "fellowship" meetings and "ecumenical prayer breakfasts." Pietism is thus no longer championed by nerdy, pocket-pen-laden, Catholic-bashing, Louisiana Bayou Baptists who condemn dancing, drinking, smoking, and doing the Hoochy Coochy. The new white-wine pietists have few social hang-ups with alcohol, tobacco, or music. Pietism is cross-dressing in American Christian culture today in a way that would have been unthinkable to the pietists of twenty-five years ago. The new white-wine pietists are cotton-clad, jeep-owning preppies, football coaches of major powerhouses, Yuppies who know the difference between a Cabernet Sauvignon and a Chardonnay, and political insiders who walk through the halls of Congress comfortably with the New York Times under their arms. Thus the cultural and social package in which pietism dresses in the 1990's is often dramatically different from that which initially arose in reaction to the Reformation of the six-teenth century. But while the package is much different today, the theology of pietism remains, incredibly, unaltered. That manmade theology (what Luther called a theology of glory) was created by the first Adam while in rebellion in the garden and continues to this very day with its proclamation of the redeeming power of the law. Theologia gloria remains an enemy of the theologia crucis (theology of the cross). It must be vigilantly identified, scoped, and slain in every generation if our Lord is to find faith when he returns. Thus the greatest threat to the church today is not from the ACLU, Martin Scorsese, The New Age Movement, Gangsta Rap, Planned Parenthood, Time-Warner, Madonna, Congresswoman Pat Schroeder, or Hugh Hefner. The greatest threat is a crossless pietism that has been given luxury-box seating within the walls of the church militant. It is a crossless pietism with confidence in the old Adam and in the life-giving power of the law. It is, though, the old, dank, putrid theology of glory now in the guise of dominion politics, or the seven promises of a promise keeper, or yielded or victorious living, or traditional family values, or any other appeal to life and salvation not centered in the daily inglorious and lowly forgiveness of sins found only in Christ's atoning death. The new white-wine pietists are lethal because they don't look, smell, dress, or socialize like the pietists of old. They are, however, enemies of the theologia crucis. I am a recent convert to Reformation theology. After speading almost twenty years in white-wine pietism, I come to warn. Martina and Philipa are now with us, only they wear lycra work-out shorts, carry head-sets, and drink designer water. They are alit and well in the church and they are legion. They are also alive and well-fed in the historic churches of the Reformation.

The following are the nine spiritual laws of white-wine pietism (ten being too doctrinal a number to use), which are increasingly espoused by the ignorant and arrogant within even confessional churches. Thus these laws are no longer being championed by fringe members of confessional churches. they are being brought in like the Trojan horse at the highest levels of influence. They seek to turn Babette's Feast into a serious bout of botulism. The Nine Spiritual Laws of White-Wine Pietism

The new white-wine pietists, unlike their fundamentalist forefathers, do go into the marketplace to "win the lost." But their method of winning the lost is presenting a theology of glory based on their "lifestyle of integrity," their "model family," or by showing unbelievers how "tight" their "fellowship group" is. Mormons and all other moralists or anyone else with their lives halfway together, however, should be profoundly unimpressed. A reasoned and vigorous (and thus apostolic) defense of the cross is simply gone. In fact, it is arrogantly mocked as a strictly unspiritual endeavor. The "good news" preached by the new white-wine pietists is never really that good, because the bad news of the law is never fully grasped or preached in its awful severity. 9. Growth in faith comes through obedience to the law. This is the central theological sulfur of all strains of pietism. The Reformation in general, and Luther in particular, were emphatic that the prime function of the law was to slay and kill Adam, the first pietist. Growth in the Christian life is a growth in grace - that is, a growth in the life and salvation given by Christ and springing out of the daily forgiveness of sins. A focus on the forgiveness of sins will always push a person to the means of grace, where a holy God promises and delivers that forgiveness. The new white-wine pietist, true to his origins, has an individualistic and pragmatic interest in the church. Pietists interest themselves in the work of the church to the extent that it fosters relationships, love for God "fellowship," a growing commitment to small groups, and access to God unencumbered by the means of grace or by liturgy, in favor of more emotional worship.

Coming to Babette's Table The irony of white-wine pietism is that it has so broadly infiltrated into historically orthodox churches, and yet it is hostile to orthodoxy's emphasis on word and sacrament. Pietism devoured Lutheran orthodoxy in the seventeenth and eighteenth centuries (it is generally agreed that Lutheran orthodoxy in Europe died for over seventy-five years with the death of J. S. Bach in 1750, an ardent foe of pietism in his day), and now casts its bulbous eyes toward the confessional orthodox churches of America. Fortunately, a few confessional churches are still faithfully serving Babette's Feast each Sabbath. Our Lord Christ still comes faithfully to feed his sheep with his own word and with his own body and blood. For those white-wine pietists in our midst who enthusiastically seek to offer up cold cod and porridge, they should be supplied with rowboats and pointed out to sea. They disdain Babette's Feast. For the confessionally orthodox, however, dinner is served, and the wine is most assuredly red.

I’ll be the first to admit that the title of this post is misleading. That’s certainly a plate in the picture, not a glass. And that cloudy pool of yellow (thankfully) isn’t white wine. it’s grape juice gelée that’s been slightly fermented. What

True about the title, is that the eighth edition of Is My Blog Burning? is being hosted today by Donna of There’s a Chef in My Kitchen. This month’s theme is cooking with wine and spirits, so hopefully my use of grape juice qualifies, although I admit it’s a bit of a stretch. You may have noticed that the title also contains an ambiguous ‘deconstructed’ qualifier. This means that the dish has been broken down into its basic components and reassembled in a style different from the original. It also provides me with an excuse for the misleading title - the glass of white wine has been 'deconstructed' beyond recognition. The dish I’ve chosen deconstructs white wine into its many flavours and aromas, and is adapted from José Andrés of Washington’s Café Atlantico. The pool of grape juice gelée serves as the base, and twelve flavours commonly found in white wine line the edges of the plate. Simply take a spoonful of gelée with one of the ingredients and taste. According to Andrés, “the idea [of the dish] is to be very open to wine, without being afraid of saying or thinking the wrong thing about it. When someone says they taste lychee in a Gewürztraminer, they mean they taste some exotic fruit that they experienced at some time in their lives. The idea of the deconstructed white wine is to trigger those memories, but also to give people a reference point for flavours they may not have been able to identify before.”

Although I'm unlikely to make this dish very often, it’s easy and fun to make and eat, and definitely something I’ll keep in mind the next time I have wine enthusiasts over for dinner. I’ve posted my adapted recipe below, but the original recipe can be found here or in the July/August issue of Food Arts Magazine. A couple notes on the recipe. The first step calls for freezing the grapes. This is commonly known as cryoextraction and helps separate the sweet grape juices from water, which has a higher freezing point. In the fourth step, feel free to change the ingredients to suit availability and taste. Deconstructed Glass of White Wine(adapted from José Andrés, Café Atlantico) White Wine Gelée.- 2 lbs seedless white grapes, stemmed- ¾ cup water- ½ tsp lemon juice- 1 tbsp powdered gelatin (four 1.7g gelatin sheets) - 30 pink peppercorns- 6 small mint leaves- 3 seedless white grapes, halved lengthwise- 3 tsps peeled, cored, and finely diced Gala apple- 3 tsps lemon zest- 3 tsps orange zest- 3 tsps peeled, cored, and finely diced pineapple- 1 ½ tsps balsamic vinegar- 1 ½ tsps crushed cloves- 1 ½ tsps honey- 1 ½ tsps grated nutmeg- 1 vanilla bean, seeds onlyPlace grapes in freezer until frozen. Puree frozen grapes, water and lemon juice in a blender or food processor. Transfer to a cheesecloth and squeeze out liquid into a strainer sitting on a bowl. Discard grape solids. You should have about 2 – 2 ½ cups of liquid. Cover bowl with plastic wrap and refrigerate overnight to ferment. Soften gelatin with a small amount of water. Over a double boiler (or a bowl over a pot of simmering water) combine gelatin with 1 cup grape juice and stir until dissolved. Pour mixture through a strainer into remaining grape juice and let cool slightly. Place 6 small dishes on a level surface in the refrigerator and divide grape juice equally amongst the dishes. Refrigerate for at least 2 hours or until set. Mentally divide each dish into 12 zones and place 1/6th of each ingredient in each zone. Repeat for remaining dishes and serve immediately. Makes six servings.

That's just brilliant. Are green grapes the same as white, or do you mean grapes used for white wine, such as chardonnay?

All - Thanks for your kind comments. It was definitely a fun dish to make and eat. something out of the ordinary! Barrett - I'm glad you mentioned this, because I should have given it more thought. I used the green/white table grapes that are for eating, not the type used for making wine. I'm not certain which type the recipe is calling for - but I'm guessing wine grapes, as long as it's not meant to be a dessert dish. Table grapes would definitely give a sweeter flavour, while wine grapes would be much more tart.

This is a very interesting write up. In an article that I contributed to the Journal of Mixology (to be published April 2006) I "deconstructed" wine, but in a different way. I actually took base ingredients and created a cocktail that tasted like wine. Basically I took. 2 oz white grape juice (muscat) 1 oz pisco (vodka will work) Tartaric Acid (local homebrew store) 1 tsp Green Tea Mix these ingredients with ice and you end up with a wine like cocktail. It's aptly named the Plonk Cocktail.

The ingridients does it take to make that fancy one are one of the rich source of protein. so as white wine.

White wine is not really white but, in fact yellow. But the expression being universal one says of a yellow wine that it is white. Vinification of white wine is more delicate than vinification of red wine. Two methods coexist to make white wine. 1. The first one is to use white grape ( which is in fact green, greenish yellow, golden yellow or pinkish yellow!). That way the white wine is the result of the fermentation of the juice of white grapes juice only. 2. The second method is more complex. One uses the juice of red grape-variety cleared of it skin and pips, with which it must absolutely not get in contact as they contain the coloring substances. It is possible to get white wine that way but it is seldom done (see also 11 steps to make wine).

Time is counted. Immediately after their arrival in the cellar, the grapes are crushed but not destemed. The juice (free run must) is sent to settle in containers. The rest of the grapes is pressed as quickly as possible. Air is the enemy of white wine. At its contact the wine oxidizes or becomes colored. The must from pressing is added to the free run must. Preparation of the must. After six to twelve hours the particles and impurity of the grape separate from the must and float on the surface. They are removed by the raking of must. The must is ready to be clarified. The clarified juice is poured in a tank, ready to ferment. Alcoholic fermentation. White wine results of the fermentation of must only. No solid (stem, skin, pips.) intervenes. The control of the temperature is essential. It has to be maintained around 18 C. The winemaker regularly cools the must to allow the yeast to work correctly. The fermentation goes on for two to three weeks. The winemaker daily checks the evolution of the process. When fermentation is over, the wine is put in cask and raked, just like a red wine then it is bottled. Winemakers often choose oak casks which gives the wine the tannin it needs. But it will not be sufficient, tannin is the essential element for aging. It is why white wine does not keep as long as red wine. On the other hand white wines present a larger variety of tastes. very dry, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized. White wine can be drunk on any occasion. before, with or after a meal, and even between meals. White wines are often considered as aperitif wines, sometimes as desert wines. Many people like to drink white wine in hot weather. Its refreshing qualities are very well known. White wine is served fresh but not chilled.

White Box Eucalypt, Eucalyptus albens, White Box Winery is a state of the art winemaking facility situated in the premium wine growing region of Heathcote. Grapes are sourced from both the Heathcote and Yarra Valley vineyards, and wines hand-crafted to represent the best that each of these renowned wine regions have to offer. Included in this gift box are two of their best wines as described below. - 750ml Shiraz 2004. Densely coloured this Shiraz offers lifted varietal aromas of dark fruit, spice and leather on the complex nose. The rich palate shows flavours of blackberry and raspberry, complemented by black pepper and cedar. exceptional fruit sweetness is balanced by savoury French oak, firm acid and a fine-grain tannin structure. - 750ml Chardonnay 2005. Pale straw in colour. Aromas of nectarine and tropical fruit predominate. The palate shows concentrated stone fruit flavours balanced with complex secondary characteristics derived from par.

Im trying to find a very MELLOW tasting white wine. Im so tired of buying wine that I think Im going to like and then getting home and hating it! I had a glass of white wine at the Olive Garden a while ago that was sooo good! It was so easy going down almost like water! Any suggestions? Thanks What I mean by mellow is not to tart or sweet. I like wine that you can hardly taste. but yet is still crisp!

I just dont like it much and I like to consider myself somewhat of a foodie. I love champagne, but I just cant seem to get a taste for really dry table wines. I travel quite a lot and am constantly being presented with decent, regional wines. Why dont I like them? Are there some wine/food pairings that you can recommend that might make me change my mind? Is it even possible? Yes, Ive tried wine tastings. Maybe my wine palate just isnt sophisticated enough to appreciate the subtle nuances of each wine and really distinguish between them. Id rather have just one or two wines to choose from. I know this is a tough question and maybe its just too broad. Thanks so far to everyone. I DO like white zinfandel. The semi-sweets are the only ones I DO like, but they make me feel like a little kid with kool-aid!

Shop for White Wine online and compare White Wine prices. Kelkoo. helping you find the best White Wine at the best price online.

Deliciously fruit yet dry English white. An excellent white showing distinctive lychee, grapefruit and floral

Deliciously fruit yet dry English white. An excellent white showing distinctive lychee, grapefruit and floral aromas and flavours. Made from handpicked Mller Thurgau, Wrzer and Schnburger grapes in this family owned brand new state-of-th

Easy-drinking and fruity South African white. Kumala is a leading South African wine brand and this a

Easy-drinking and fruity South African white. Kumala is a leading South African wine brand and this easy-drinking white is the perfect introduction to their range. It???s fresh and fruity with a citrussy flavour and a hint of pineapple. It???s off-dry and

Zesty and fruity organic white from east Sussex. A fresh and crisp English white showing elderflower flavours

Zesty and fruity organic white from east Sussex. A fresh and crisp English white showing elderflower flavours with hints of grass and streaks of honey. This wine is made from organically produced grapes and the wine is suitable for vegetarian. Sedlescombe

Luscious medium sweet Loire white made from Chenin Blanc. This characterful wine balances lovely honey,

Luscious medium sweet Loire white made from Chenin Blanc. This characterful wine balances lovely honey, apricot and peachy sweetness with a crisp and mouth watering acidity perfectly. An excellent match to gooseberry crumbles or old-fashioned English appl

A rewarding white Burgundy that's great with fish, seafood and poultry such as turkey. Using the same

A rewarding white Burgundy that's great with fish, seafood and poultry such as turkey. Using the same Chardonnay grape and decades of experience Domaine Thibert offer a more affordable white Burgundy with crisp citrus fruit flavours, lightly swathed in sm

Fresh ripe fruit flavours and a crisp finish make this wine an ideal apritif. Every bottle sold of this quintessential New World white wine means a donation to the UK's Wildfowl and Wetlands Trust. It's an excellent match with most fish, chicken and

Adding “green” to red and white has also become a powerful marketing tool — a way for one winemaker to distinguish his sauvignon blanc, let’s say, from the one made by the guy down the road.

Be sure not to confuse the new organic sauvignon with Sterling’s regular Napa Valley sauvignon, which I have not tasted. The organic label is white with a block of little green squares and a ladybug, which is used in organic farming to kill some pests.

By the way, I was happy, as I always am, to see that the wine was shipped in all-cardboard packaging, which should be the standard for the industry. Unfortunately, some wineries still use Styrofoam, an annoying throwback that is difficult to recycle and can break apart in transit, covering wine bottles with tiny pieces of the stuff that take some effort to get off. That’s the last thing you want to be doing as you anticipate opening what could be that next great bottle of wine.

Ingredients. 1lb (400g) caster sugar 1 pint (500ml) water 1/2 pint (250ml) sweet white wine juice from 1 orange, 2 lemons Tip. There's a great range of WhitewinefromMyWinesDirect.

I am a Personal Chef and Exec. Chef at a B&B so easy recipes when I come home are critical. This was delicious! I used bone-in pk chops, white zinfandel wine (all I had), seasoned with garlic slivers, kosher salt & ground pepper and added about 1 teas of Herbes'de province. I cooked it uncovered and made a thicker gravy which I used over Risotto cooked in chicken broth and onions. Also had a side dish of red cabbage. I entertained my boyfriend and he loved it as I did. Basic Rule of cooking - Take a basic recipe and tweak it to make it your own.

This was quite good. I only made 3 pork chops. omitted the water, used about 8 oz. white wine and 1 can of golden mushroom soup. The sauce wasn't thin at all, was perfect in fact. Served it over white rice. Yum!

I used the "house white" at my house, which is Pinot Grigio, rather than cooking wine which I never have on hand. This was the most bland and uninteresting pork chop receipe I've ever made. We won't be having it again.

Add a lighthearted touch to chardonnay, sauvignon blanc, and pinot gris with the Cheers Too white wine glass. Graceful yet spirited in design, the glass has a pleasantly elongated stem and stable foot, and the rim is thin and comfortable. Set of 4 Pcs.

London, Oct 14 (ANI). The heart benefits of a glass of white wine are similar as that of a tipple of red, says a new study led by an Indian-origin researcher. To reach the conclusion, rats were fed white wine as part of their diet and the researchers found that the animals suffered less heart damage during cardiac arrest, compared to animals fed only water or grain alcohol. The benefits were similar to animals that ingested a red wine or its wonder ingredient found only in grape skin, resveratrol. White wine, which is made from the pulp of the grape but not the skin, contains no resveratrol, which led many to pin the so-called French paradox high fat intake but low rates of heart disease on moderate consumption of red wines. Not just reds, says Dipak Das, a molecular biologist at the University of Connecticut School of Medicine in Farmington. The flesh of the grape can do the same job as the skin, News Scientist quoted him, as saying. Das and team gave lab rats measured doses roughly equivalent to one or two glasses a day of red or white Italian wines, while others received comparable doses of different chemical ingredients thought to underlie the health benefits of wine, called polyphenols. In lab rats that suffered heart attacks, the animals that received wine or polyphenols experienced less heart damage, compared to rats fed water or straight liquor. Their blood pressure and aortic blood flow plummeted less drastically as well, the study found. Molecular tests of heart cells suggest that white wine protects the cells powerhouses mitochondria. Damage to these structures caused by lack of oxygen and nutrients can send cells down one-way path to suicide, or apoptosis. The study has been published in the Journal of Agricultural and Food Chemistry. (ANI)

Impress your friends by using the correct techniques for white wine service. We show you how to serve white wine at the right temperature, and choose the right glasses.

Wines taste different at different temperatures. White usually served chilled, but not too cold because this will kill the taste. A few degrees cooler then room temperature is ideal for most whites.

Do not touch bottle to glass. Do not hold glass in air while pouring - place on solid surface. Serve - a third of a glass is ideal to leave room for swirling. Twist bottle at end to prevent drips.

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Discover the world of fine white wines from major UK wine specialists and retailers and shop for wines online with moneysupermarket. com.   We compare many prices of white wines from famous wine regions and vineyards in France, Chile, Australia, South Africa and many others.  With our detailed descriptions of different wines and useful customer reviews we make sure you to find the white wine you really like and enjoy. Either you prefer light dry white wines, elegant wines or more complex white wines with a touch of oak. here at moneysupermarket. com we have the best deal for you!

White Wine. A blend of grapes from three, high altitude vineyard sties, La Pirámide, Domingo and Adrianna, creating a wine of unique character that has balance, concentration and a strong varietal ide.

White Wine. A blend of grapes from three, high altitude vineyard sties, La Pirámide, Domingo and Adrianna, creating a wine of unique character that has balance, concentration and a strong varietal identity. Showing notes of mango, banana and apple, with a hint of sweet spice and wet stone. Full yet clean on the palate, with pear and fig fruit flavours rounded off with fresh, crisp acidity.

Want to win a cruise for two? All you have to do is tell a good story (oh--and it has to be true--and you have to be 21 years old). Alice White, a well-known Australian wine brand, just "did her colors," as the press release puts it, and got all new, colorful labels for the line of wines. Now the brand has launched a "Live Life in Color" contest that asks you to tell the story of a colorful adventure you've had (no matter how big or small) and enter to win a Royal Caribbean cruise for two, including airfare. Ten first place winners will receive a 10-piece cookware set and a $100 American Express gift card. The contest begins tomorrow, January 26, and runs through March 30. Some ideas that might spark your imagination. mastering a new recipe, fundraising for your favorite charity, meeting someone you've long admired, celebrating a milestone in a special way.there's nothing too big or too small to write about. And it's only 200 words or less. I'm practically there on this post already. Read more about Alice White after the jump. So who or what is Alice White? According to the company, Alice White was an intrepid adventurer who made her way through the rugged outback to build a new life in South Eastern Australia. It's one of the famous (infamous?) critter wines of Australia, featuring a kangaroo on the label. What animals have to do with wine, I don't know, but a recent study noted that 1 in 5 wine brands use them, so clearly they work. I tried the Alice White Lexia ($6), a sweet, fragrant white wine made from Muscat grapes. Though I rarely like sweet wines, this one surprised me with how good it was, especially for the price point. The wine is light and almost crisp at the end, fragrant with sweet orange blossoms. It's a great wine for beginning wine drinkers (whose palates haven't necessarily adjusted to drier wines) and for sipping as an aperitif. It's also good with spicy food (I had some with salsa) because it's only 10 percent alcohol, so it won't light your mouth on fire. So do you have a story good enough to win a cruise for two?

Mannoproteins, Saccharomyces cerevisiae yeast polysaccharides, play a major role in wine processing and characteristics. A systematic characterization of these polymers in terms of chemical composition and molecular structure is addressed in this study. Mannoproteins were isolated from white wine through a sequence of operations that consisted of nanofiltration for concentration of macromolecules, polysaccharide precipitation with ethanol, and affinity chromatography on concanavalin A. The whole wine mannoproteins present a very broad molecular mass distribution with several populations. Two major populations with very different compositions were separated by size exclusion chromatography. The mannoproteins with higher molecular mass are a mannose homopolymer containing 10.3% protein. The mannoproteins with lower molecular mass consisted of 87.5% of mannose and some other residues and a protein content of 2.5%. The highest molecular weight mannoprotein structure was examined by

C NMR spectroscopic techniques such as 1-D TOCSY, 2-D COSY, and 2-D HMQC. Keywords. White wine. mannan. mannoprotein. NMR spectroscopy

Jump to Specific Grape Varieties Color. From clear as water to a straw yellow. Green tinges are not unheard of, especially in youth. With time and oxidation, a golden color is common. Fruit. A wide variety of fruit flavors are represented in white wines. Lychee nut, peaches and tropical fruits are all common. Tannins. Since white wine is made with minimal skin contact, there is almost no tannin associated with the grapes. There is tannin that results from oak aging, but they are much lighter than the tannins associated with red wines. Astringency. Some white wines exhibit signs of astringency, a drying out of the mouth. This is mostly found in Rhone whites and the richest Chardonnays. Off Tastes as Smells. Wet cardboard - Corked wine. Wet horse blanket - Brett, a common bacterial spoilage, in smaller concentrations it is more like dirt than merde. Much rarer in whites than in reds. Slight sparkle - if it is slight it is dissolved CO2, if it is accompanied by a wet forest floor smell, than it is Malo-Lactic fermentation in the bottle. Wine Making Flavors. Malo-Lactic Fermentation - The process of changing the sharp malic acid (in apples) into the softer lactic acid (in milk). The process also leaves the by product DIACETYL, the taste of butter. Oak - If it is complex with cloves and woody spices, it is French oak. If it is forward with vanilla, it is American oak. If it is musty it is from old barrels. Oxidation - Caramel, or a burnt sugar smell. Deep golden hues in the wine are another hint. This is most common with older white wines. Blending - While not always obvious, a wine that tastes complex may have been blended with several grape varieties. Climatic Characteristics. Hot weather - A deep rich flavor lacking in acidity or bright fruit. The hotter the region the more flabby (less acidic) the wines tend to be. Because of the overripe fruit, and the propensity to oxidize hot fruit, the color tends towards golden shades of yellow. Cool weather - Cool growing conditions pronounce the acidity. If the fruit is picked too early, it will be sharply acidic. If they are picked too late, there is a chance of damage from freezing. Temperate weather - If it is not too hot nor too cool, the ideal grape varieties are those with long growing seasons. A balance between acidity and sugar levels are more easily accomplished. Note. In white wine especially, modern winemaking techniques help to counteract many of the shortcomings of climate.

By far the most misunderstood white variety. In the Anjou region of the Loire in France, it makes remarkable wines, the best of which (Coteaux du Layon) are lightly sweet and among the most long lived. In the rest of the world it is used for cheap whites and jug wine.

Often with Marsanne. In Chteauneuf-du-Pape it is also allowed in the blend of both the white and red wines.

Greatly underrated. The wines of St. Pray and the whites of Chteauneuf-du-Pape are begging to be discovered. Ch. Beaucatstel makes a 100% old vine version of Roussanne that is certainly one of the world's best white wines.

This grape is only included because it is responsible for the Gavi wines of Italy. Gavi dei Gavi being considered by many to be the finest example, it is unquestionably Italy's most expensive white wine.

There remains a host of other white grape varieties. Two often used for dessert wines are. Muscadelle - The forgotten variety of Bordeaux. Added to Sauternes to lend a perfume quality. Rarely talked about. In Australia it is the grape of their Liqueur Tokays. A fortified wine, very similar to their Liqueur Muscats. In California, Sauvignon Vert, while not exactly common, is thought to also be Muscadelle. Scheurebe - A cross between Silvaner and Riesling that is used in Germany to make less pricey, but quite good sweet wines. Expect to start seeing this grape planted in California.

The Cengage Education Introduction to White Wine course sets those with an interest in white wine on the path to becoming a connoisseur. It covers, amongst other things, the basics of winetasting, the history, what wines to buy and what foods to serve them with.

Upon completion of this course you will be awarded a Cengage Education White Wine Appreciation Certificate.

Ideal for any white wine lover, this design is a new addition to our collection of white wine gift baskets. Inside you'll find an outstanding Chardonnay from Ravenswood accompanied by Chardonnay cheese, Chardonnay wine biscuits, anamazing tapenade, summer sausage and crackers. White wine lovers rejoice, we have created your perfect white wine gift basket!

Pasta was never off my radar, but apparently it's making a comeback these days as home cooks are reclaiming it as a low-cost option. I love whole wheat pasta and prefer dishes that feature tons of veggies, almost to the point where the pasta doesn't appear as the main ingredient. My personal preferences inspired me to create this dish, and I have to say it's worthy of becoming a staple among my weeknight meals. It's a savory combination of vegetables and nutty penne, and while I made my meal with chicken, the recipe would be just as good without it.

Veggie Loaded Penne With White Wine SauceOriginal Recipe Ingredients 1 package whole wheat penne 2 tablespoons olive oil 6 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/2 medium white onion, diced 1 can artichoke hearts, quartered 6 ounces mushrooms, sliced 5 ounce bag spinach 2 tomatoes, diced black pepper and red pepper flakes to taste 1/2 cup white wine 1/2 cup vegetable broth Optional. 6 ounces roasted chicken, cubed Directions

If you've arrived here then surely your taste for the right wine has led you to find the perfect glassware for that wine. There are many wine drinkers who under-estimate the need for proper glassware. You are among the few, who have a discerning taste for good things. Choosing wine glasses or stemware that compliment a good wine along with your own sense of style and taste is both fun and easy to do with a little knowledge. The shape, size and color of a wine glass can dramatically affect your perception of the wine that's poured into it. A wine's appeal is not just found in its taste and smell, but also in its visual facet. The play of light on the wine, the legs and tears captured on the inner walls of the glass when you swirl the wine and the way aromas are captured within the wine glass and presented to your nose while drinking - these are things to consider when choosing White wine glasses. To create your ultimate wine drinking experience, you should own Silhouette glassware..but this is not the only reason.

Silhouette's innovative design holds the aroma in the bowl so that each sip is as enjoyable as your first one. Picture this us. An elegant dinner party, where a different wine accompanies each course, is enhanced with a table setting that includes Silhouette glassware. Remember.glasses should be arranged in the order they are to be used from right to left. Wine is traditionally poured from the right, while food is served from the left. Each Silhouette wine glass is guaranteed to give you the ultimate wine drinking multi-sensory enjoyment. Silhouette has won rave reviews from both wine lovers and distinguished chefs. We are confident that you will enjoy your Silhouette glassware. However, if you should become dissatisfied, you can return your glassware within 30 days of purchase in its original box and your money would be fully refunded. If you like what we offer, we would love to hear from you. Start enjoying the finest of White wines with the finest crystal wine glasses in the world. Since our introductory offer is available for a limited time only, you should ACT NOW! Simply fill out the order form and we will take it from there.

Beverage pairing. Qupé Santa Ynez Valley Marsanne, California. Marsanne is an earthy, round white wine that doesnt make a big deal of itself, but is a wonderful complement to a great many things. Qupés version is classic and direct, with the correct floral, peach, and mineral notes. Its a subtle wine, but will be a great backup to this simple, fully flavored dish.

Beverage pairing. Qupé Santa Ynez Valley Marsanne, California. Marsanne is an earthy, round white wine that doesnt make a big deal of itself, but is a wonderful complement to a great many things. Qupés version is classic and direct, with the correct floral, peach, and mineral notes. Its a subtle wine, but will be a great backup to this simple, fully flavored dish.

Impress your friends by using the correct techniques for white wine service. We show you how to serve white wine at the right temperature, and choose the right glasses.

Wines taste different at different temperatures. White usually served chilled, but not too cold because this will kill the taste. A few degrees cooler then room temperature is ideal for most whites.

Do not touch bottle to glass. Do not hold glass in air while pouring - place on solid surface. Serve - a third of a glass is ideal to leave room for swirling. Twist bottle at end to prevent drips.

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What we call plonk in this column is the kind of thing that might once have been called cafe wine -- and may still be in lots of places. Served up with inexpensive meals in small-scale mom-and-pop restaurants all over Europe, cafe wines may come in a glass carafe rather than a bottle and are likely to be described on a wine list in the broadest possible terms -- Cotes du Rhone, Chianti, riesling, for example -- with no details about the vintage or the producer. In a situation like this, we're really only hoping for one thing. that the wine will be recognizable for what it is. Our little pitcher of Beaujolais may be perfectly run of the mill -- but as long as it smells and tastes and drinks like Beaujolais, we're going to be pretty happy. In France, at least, no white wine is more emblematic of cafe culture than Muscadet, the prototypical little quaffer from vineyards near Brittany's rugged Atlantic coast. It enjoys this status in part because, try as you might, you simply cannot pay very much for it. But it's also because Muscadet, with very rare exception, just never gets what you would call

The Israeli wine contains enhanced levels of plant chemicals which are believed to fight heart disease. Researchers from Technion, the Israeli Institute of Technology, found that they were able to fortify white wine with health-giving polyphenol compounds. Red wine is naturally fortified with the compounds, which are concentrated in grape skins. The fermentation process releases the polyphenols, giving red wine its colour and its antioxidant properties. White wine is not made with grape skins and therefore lacks polyphenols. But scientists at Technion discovered that they could boost white wine polyphenols six-fold, by incubating squeezed grapes in the presence of alcohol for 18 hours, before removing their skins. The technique produces wine that looks and tastes the same as regular white wine but has the same antioxidant activity as red wine. Israeli wine manufacturer Binyamina has begun using the recipe to manufacture the new healthier white wine, which is expected to go on sale in the US by the end of the year. Professor Michael Aviram, a researcher at Technion's Faculty of Medicine, said. "There has been an incredible response from those that have heard about the research, with many thinking of taking up drinking white wine more seriously."

Thoroughly enjoyable and easy to read. Every white wine drinker should read this. Terry Robards, Senior Managing Editor, Wine Enthusiast Magazine This book is a must if you enjoy the taste of wine! This excellent guide playfully educates amateurs, as well as experts, in the pleasures of drinking wine. Michael Aaron, Chairman, Sherry-Leman, World Renowned Wine Shop, New York, NY.an insightful reference guide for the beginning taster or industry professional who has an appreciation of wine and wit. Lynn Penner-Ash, President/Winemaker, Rex Hill Vineyards, Inc. Do you know the difference between a Chardonnay, Pinot Grigio, and a Sauvignon Blanc? Are you frustrated by the vast number of white wines there are to choose from? Dont panic, let White Wine For Dummies be your guide. Covering wine regions from all over the world, including California, France, New Zealand, South Africa, Germany, and Italy, this friendly reference provides answers to all your white wine questions. It tells you how to.

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The expression of place through the vehicle of wine (in a sense), and his wines are remarkable. Once in a while they can be more remarkable than they are good, but mostly theyre eye-opening both in terms of their quality and their idiosyncratic character. For instance, with Mantuanos wood-roasted diver scallop served with walnut pesto and lemon, Kristancic poured a pair of Ribolla Giallas, his 2006 Movia Rebula ($29, find this wine) and his 2006 Movia Lunar ($45, find this wine). The first was supple, full of stone-fruit notes, and silky in texture. the other, luminously orange, seemingly oxidized beyond repair, but, when tasted, fresh and intense, with an almost tannic tactile feel in the mouth, and bright apricot and pear notes. Its unusual stuffbecause, as Ales told me, Its just Ribolla and its expression. What the juice wants to be. No more. We touch the wine one timeto put the wine in the barreland only one time more, the second time, when we decant the wine out of the barrel with a tube. So. native yeasts, natural fermentation, unfiltered, untouched, and if that werent enough he buries the barrels 25 feet underground while the wine ages (the reason for that has something to do with the moon).There were other wines with the dinner, of course, and, this being Ales, other bars to go to after the dinner. When I bowed out of the festivities sometime past midnight, he was drinking gin-and-tonics and talking about heading to a Bulgarian dance club. I didnt even know there were Bulgarian dance clubs in New York.

Ive been wading through an ocean of affordable wine for our April issue, and while Im reserving a good chunk of the best wines for the magazine itself, here are a few that I thought deserved mention now. 2007 Domaine Lafage Ct Est ($11, find this wine or its importer) When I was at the Wine Market Council meeting I blogged about recently, some of the Nielsen statistics showed that a large majority of American wine buyers tend to think of French wines as terrible values. Everyone should recalibrate by running out and buying this wine. Lightly spicy, with a kind of fresh talcum/floral character on the nose, its loaded with rich apple/stone fruit flavor, completely luscious but not heavy at all, and ends on peppery herb notes. From the Vin de Pays des Ctes Catalanes, its 60% Grenache Blanc Gris, 30% Chardonnay, and 10% Marsanne, aged in stainless steel.2007 Tieffenbrunner Alto Adige Pinot Bianco ($14, find this wine or its importer) I had this while traveling in the Alto Adige, had it again recently while standing in front of my stove at home, and both times was impressed by what it offers for the price. crisp apple fruit, a touch of that Pinot Blanc-lanolin-shading-to-cheese rind scent on the nose (a nice thing, though it doesnt exactly sound so great), subtle minerality on the finish. Not a wine that draws a lot of attention to itself, but a great wine for everyday drinking.2006 Cono Sur Visin Gewurztraminer ($15, find this wine or its importer) Gewurztraminer can be overwhelmingas wonderful as a producer like Zind-Humbrechts wines can be, theyre so rich that it sometimes feels like heavy work just getting through a glass. Cono Surs affordable bottling doesnt hold a candle to ZH in terms of complexity, but its a surprisingly bright, lively version of Gewurz (the cool Pacific winds in the Casablanca Valley probably help) with melon, spice, and some lime-citrus notes.

Is probably doing a Superbowl-tie-in story right now doesnt mean I shouldnt, too, right? Anyway, I was going to write about the following five wines regardless. theyd be dandy for a Superbowl get-together, but theyd be equally good if you were sitting on a sandy beach, or heading over to a friends for dinner, or making venison chili over a camp stove in a shed outside Durango, Colorado. Why youd want to do that last one, I have no idea, but at least youd be drinking good wine while you did.2007 Fournier Sauvignon Blanc ($12) This Loire Sauvignon Blanc, from vineyards in the Touraine and Anjou regions, comes across like a good Sancerre for about half the priceits grassy and zesty, with lemon and gooseberry flavors and a spicy finish. 2007 Ajello Majus Bianco ($14) A blend of the local Sicilian varieties Grillo and Cataratto. This is all midsummer Sicilian sun. smoky pineapple notes and full-bodied texture. The Ajellos have grown grapes in Sicily since 1860, and while they still sell the majority of what they grow, they reserve the best lots for their own wines.2006 Feudi di San Marzano Sud Negroamaro Puglia ($12) Sweet, rich blackberry fruit wrapped up in spicy tanninsthats pretty much the story with this easygoing Southern Italian red. It isnt exactly a brainy wine. more just lush and simple and inviting.2007 Domaine Jean Bousquet Malbec ($13) Jean Bousquet started off making wine in southern France in the 1970s, but in 1997 he moved to Argentinas Tupungato Valley, evidently so he could make wines like this one. generous, black, full of ripe raspberry fruit. 2006 LiVeli Orion Salento Primitivo ($15) This is a Puglian wine produced by a Tuscan family (the owners of Avignonesi). Powerful and earthy, it seems as though it might have been siphoned out of the ground rather than fermented in a tank, which in my book is a good thing.

Heres an interesting news story from AFP that I meant to post a little ways back. It discusses how worldwide demand for wine is apt to keep increasing despite the economic doldrums were all in, largely thanks to the rapidly growing Russian and Chinese markets. This follows on the heels (the somewhat rapidly receding heels, as it was a couple of weeks ago) of a Wine Market Council presentation I went to on consumer wine trends, where among other things I learned that wine was actually up last year, somewhere around 3.8% for the thirteen weeks through December 15, and up 4.8% over the 52 weeks preceding that date. Not exactly boom times, but this was a substantially better performance than most of the other categories that Nielsen tracks (though not flour and dry vegetables/grains, which were up about 35% eachlots of people staying home to cook these days). Anyway, unsurprisingly, the parts of the wine world that are growing fastest at the moment are the under-$10 realm (the $0-$2.99 segment is booming, though Im not sure exactly what wines besides Two-Buck Chuck live in that world). The over-$20 zone? Hm. Not so good. There were other hot-not notes to the presentationArgentina? Hot. France? Not. Pinot Noir? Hot. Syrah/Shiraz? Not. I also learned thatand this is just in the channels that Nielsen surveys, which leaves out a lot of small, boutiquey wine shopsthere are

Floating around out there on store shelves. So heres one of those 13,698 that I liked when I tasted it recently. the 2007 Gaia Ntios White ($13, find this wine). Yes, its Greek, but dont worryif you havent explored Greek wines recently, you should, because particularly for fans of crisp, focused, seafood-friendly whites, Greece has become a terrific resource. This bottle, a 50/50 blend of Moscofilero and Roditis, smells of spiced stone fruits and shows lots of lemon-lime citrus backed up by mouthwatering acidity. It would be great with this recipe for shrimp saganaki, created by my pal Grace Parisi in the FW test kitchen.

Now it is! In the meantime, though, along with the reds I tasted a number of whites, and was particularly impressed with the quality/price combination offered by Torronts, Argentinas most distinctive local white grape. To me, Torronts recalls the aromatic flamboyance of Muscat combined with the light crispness of Pinot Grigio. In the past, too many examples I tasted were also insipid (also like a lot of Pinot Grigio), but that seems to be changing. The following four all struck me as remarkably tasty wines given what they cost. the first three are from Salta, in the north of Argentina, the next two from subregions of Mendoza, Tupungato and Lujan de Cuyo. Very generally speaking, Torronts from Mendoza is going to be bigger-boned and riper than that from Salta. 2008 Yellow Blue Torronts ($12/1 liter tetra-pak, find this wine). Yellow Blue uses only organically-grown grapes for its wines. This white balances crisp acidity and a succulent texture, and has an aroma recalling mango blossoms, or what the blossoms of mango trees ought to smell like, as far as Im concerned.2007 Terrazes de los Andes Unoaked Torrontes ($18, find this wine). Vineyards at 5,900 feet in Salta provide flinty, almost smoky Torronts, if this wine is any indication. It doesnt have the extravagantly floral nose of some warmer climate versions, but it trades that for an elegant, intriguing mineral edge. 2007 Sagta Torronts ($11, find this wine). Again this has a slight smoky note in the aroma, together with bright lime and tangerine. its creamy in texture, with lots of fresh-cut white peach flavor, before narrowing downin a good wayto a brisk, citrus-zesty end. Has some staying power, too. 2007 Andeluna Winemaker Selection Torronts ($13, find this wine). From the Tupungato region, this white smells of mandarin oranges and flowers, and carries those characteristics through in its flavor, adding a pink grapefruit note. That makes it sound quite sweet, but it isnt.2007 Astica Torronts ($8, find this wine). In many ways my favorite of this bunch, especially given the price. The Astica has a lovely Meyer lemon/lemon blossom scent, tart citrusy flavors and an edge of citrus zest in the finish. It would be a great seafood wine, or just chill the stuff down and sip it and imagine that its June, not January..

Related Categories. White Wine, Holidays, Red Wine, Wines Above $40, Wines $20 to $40, Sparkling Wine

I know that I definitely havent finished my shopping, so Im figuring I must have company out there in the rest of the world, too. Here are some terrific wines and other items (books, chocolates, etc.) that caught my eye recently.I tasted a plethora of New Zealand Pinots on my recent trip there, but many of them are upcoming releases. Ill blog about those later. in the meantime, the 2006 Peregrine Pinot Noir (about $40, find this wine) is classic Central Otago Pinot, with a sort of blue floral scent (oh, you know what I mean.right?), juicy raspberry fruit, and a brambly, smoky finish. Its big enough to pour with some nice New Zealand grass-fed lamb. For the crazy funkmeister wine fanatics in your acquaintance, a bottle of the 2000 Chateau Musar Red (about $40, too. find this wine) is just the ticket. Its got that classic Musar aroma of bicycle tire and sweet red cherry, with the same sweet red cherry fruit continuing in the flavor, along with wild strawberries and lightly twiggy tannins (by which I mean not-unpleasantly prickly in a dry twig sort of way). Its a big, dark Musar, representative of the vintage, which Serge Hochar says was a year of Cabernet. Hochar also says, If my wines had no V. A., I would stop making Chateau Musar. End of story. So be warned! Since toasts are inevitable this time of year, Champagne is inevitable as well, and given its inevitability, you might as well pour something really good. Lately Im liking the Ruinart Brut Rose NV ($75, find this wine). Not cheap, but its a terrific ros, dense with flavor even as its graceful structure gives it a kind of Grace Kelly beauty, in a wine way. In a non-wine vein, chocolate-genius Drew Shotts of Garrison Chocolates has a nifty and very tasty six-piece box of chocolates ($10) with fillings infused with Pama Pomegranate Liqueur. Too late, most likely, for Christmas, but not too late to order a box for yourself. You deserve one, since youre probably exhausted with all this present-buying craziness. Lastly, I left one book off of my post about wine-book gifts, which is Ben Wallaces compelling page-turner dissection of one of the bigger wine scandals to happen in, oh, the past century or so. The Billionaires Vinegar. The Mystery of the Worlds Most Expensive Bottle of Wine rolls scads of money, super-valuable (or not so!) counterfeit wines, some very high-profile collectors, shady business dealings, and a few read-it-to-believe-it debaucheries involving bottle after bottle of ultra-rare wine together into one big juicy narrative. Ive never read a wine book that was as much of a page-turner. its also smart and well written, which doesnt hurt. And thats it. Im out of here until after New Years.

Related Categories. White Wine, Holidays, Red Wine, Wines Under $20, Wines $20 to $40, Sparkling Wine

I was on CBSs The Early Show this past Saturday, with some affordable wine recommendations for Thanksgiving (and every other upcoming holiday), and I keep receiving emails from friends wondering about wines that go with turkey, so evidently not everyone has their holiday grocery shopping done. To that end, here are a few of my favorite wines for Thanksgiving. These are just bottles I happen to like, that I think go well with a wide range of flavorswhich is the key to a good Thanksgiving wine. [More]

In one of those extended flights of relational fantasy in which weary journalists indulge themselves, heres my offering of the perfect Columbus Day wine. the 2006 Colle dei Bardellini Vigna U Munte Vermentino ($20 or so, click here to find it), a crisp, mineral-driven white with a nice, long lemony finish and surprising body given that its a coastal white aged in stainless steel. I had it with dinner on Saturday night at Manhattans Centro Vinoteca where it went mighty well with several plates of Chef Anne Burrells prosciutto and sugar snap pea fritters (Shared platesI didnt eat them all myself. Geez.) not to mention some tasty fried zucchini blossoms filled with goat cheese. What makes Vigna U Munte so gosh-darn Columbus-dayish? Well, Colle dei Bardellini is located along Italys Ligurian coast, the main city of which is Genoa.and Genoa, by most accounts, is where ol Columbus was born.

Ive had a flurry of flying around the US in the past couple of weeks, which is going to have to serve as my excuse for not posting much on this blog. But this past weekend, instead, I took the train up to Foxwoods Casino in Connecticut for the Foxwoods Food Wine Festival (which we sponsor). A casino might not seem like the most congenial place for a food and wine extravaganza, but when you look at the restaurant and wine boom in Vegas, sort of extrapolate it out into the rest of the country, and sit back, then it seems like a natural. Its a little odd, admittedly, to get to a casino and find it overrun with 10-year-old girls, but thats what happens when youre sharing the bill with a Miley Cyrus concert. Nevertheless, amidst dodging Hannah Montana-crazed tots, I tasted some very good wines at the grand tasting and at a few dinners I attended. Here were my highlights.2006 Kaesler Viognier ($32, click to find it) Barossa Viognier has always struck me as an odd idea, but I like this wine despite my philosophical bemusement at its existence. Nectarine and honeysuckle on the nose, full-bodied, honeyed, peach-nectar flavors and enough acidity to keep it elevated rather than sunk in a pool of Viognier-fat (unappealing image, sorry about that). 2005 Jacobs Creek Steingarten Riesling ($41) A benchmark Aussie Riesling, Steingarten shows beautifully in the 06 vintage, with elegant lime peel and stone notes, brisk acidity, and a long, seductive finish. It should age very well, too.2005 Lynmar Quail Hill Vineyard Pinot Noir ($50, click to find it) Sort of a ringer, as I used this in my Pinot Noir seminar, but I was impressed with it all over again. Its a textbook Russian River pinot, with that silky, mouthfilling, seductive texture the appellation has at its peak, luscious dark cherry fruit, and a stealthy backbone of tannin.2004 Chteau La Lagune ($50, click to find it) La Lagune is the southernmost classified-growth Chteau in Bordeaux, and it put out a terrific wine in 04 (a vintage which is practically invisible next to the spotlight of attention on the 05s, and consequently a source for some good values). Lots of tobacco here, deep black currant fruit, refined structure. It drinks well right from the bottle, would drink even better after a couple of hours in a decanter, and in ten years should be just stunning. 2005 OShaughnessy Howell Mountain Cabernet Sauvignon ($75, click to find it) Every time I taste this wine, I like it even more. OShaughnessy is up on the plateau that caps the Howell Mountain AVA, and the quality of its site is fully expressed in this Cab, thanks to Sean Capiauxs deft winemaking hand. Lots of deep black cherry, some coffee and black pepper grace notes, and a hint of spicy oak.

After red wine, now it’s turn for white wine to contain all the goodness of health. The researchers from Technion, the Israeli Institute of Technology have developed white wine with the same health benefits as red.

Israeli scientists revealed that they have developed a white wine with boosted levels of plant chemicals and polyphenols which are believed to fight heart disease. Various studies have shown that regular drinking of moderate amounts of alcohol helps in combating cardiovascular diseases and some studies have put red wine at the top chart with stronger effects than other beverages. Red wine, made from the crushed dark colored grapes which remain in contact with the grape skin during fermentation, contains antioxidantsdefine called polyphenols which helps in lowering cholesterol, preventing cancerdefine and fighting heart disease. On the other hand, white wine lacks the properties as it is fermented only from the pressed juice of the grape. Professor Michael Aviram, a researcher at Technion's Faculty of Medicine said, "There has been an incredible response from those that have heard about the research, with many thinking of taking up drinking white wine more seriously." The researchers developed an incubation technique i. e. incubating squeezed grapes in the presence of alcohol for 18 hours prior to removing skin, to increase white wine polyphenols six-fold. This new wine will have same taste, color and aroma just like regular white wine but will also contain the same beneficial substances of red wine. An Israeli wine manufacture, Binyamina Wine Cellars and Distillers has already started using the recipe to manufacture the healthier white. It is expected to hit the shelves in the United States by the end of the year. In year 2002, a research was published in the magazine New Scientist and the online version of the Journal of Agricultural and Food Chemistry which showed that scientists at the University of Montpellier in France developed a white wine named as Paradoxe Blanc which they claimed has the same health benefits as that of red wine. The wine was named after the famous paradox that the French have a remarkably low rate of heart disease despite their rich diet and smoking habits -- possibly because of all the red wine they drink with their meals. The lead researcher, Pierre-Louis Teissedre and team produced a chardonnay which was 4 times rich in polyphenols as typical white wines. Called as new generation of wine, Paradoxe Blanc was deliberately enriched with antioxidants and was developed specifically to treat people with juvenile, or type 1 diabetesdefine, whose bodies are less able to mop up spare free radicals. Dr. Teissedre said drinking a glass or two of the wine a day could benefit people with diabetes. When on one hand many international studies are going ga-ga over health benefits of wines there are few studies which reveal that consumers do not get much protection from wine than they do, from drinking beer and spirits.

As it has progressed in the international market, it has become the emblematic white wine of Argentina.

America (Country Appellation) The White Wine Paradox People are missing out on idiosyncratic white wines. by Alan Goldfarb January 6, 2009

It’s amusing to me that so many folks prefer reds over whites – by a mile. It must have something to do with the lingering effects from the 60 Minutes piece called “The French Paradox”. But that was almost 18 years ago, for goodness sakes. In the story, Morley Safer posited that it must be the red wine that is the mitigating factor as to why the French are healthier than Americans, even though their diet is heavier in saturated fats. Ergo the French Paradox, which led to a boom in red wine sales in the States. Some Americans drink at least one glass of red wine a day as though it was a medicine to keep heavens knows what at bay. The other reason why Americans love their reds so much – and this is prevalent I’m sure among the younger generations – is that reds, especially California reds, are perceived as packing so much flavor, as compared to whites. Well, as I continually fail to discern the differences among California reds from the same regions or among the same varieties, more and more am I enamored of white wine. These days, perhaps as a response to indistinguishable reds, the whites are ennobling themselves with distinctiveness and uniqueness. Furthermore, whites have managed to push themselves through the morass and become wines of idiosyncrasy. Never was this brought home to me so clearly than with two recent experiences both abroad and at home. In the first instance, I was completely surprised during a visit three months ago to a remote corner of northeastern Hungary, a small village called Tarcal near the more famous town of Tokaji. I was taken to a rather modern, but small winery called Tokajicum Borház, which is headed by one of the most passionate young winemakers I’ve ever encountered. It was there that 34-year-old Majoros László made me miss dinner because he kept me in his tasting room until 9.30 at night, plying me with his exotic and idiosyncratic dry whites. That’s right, dry white wine in Tokaji, which is known universally for its wonderful sweet wines. László insisted I try one wine after another, as he made forays to his labyrinthine cellar, which was covered in mossy black fungus that were equally attracted to his barrel wines. His 2006 Furmint (pronounced FOR mint) Barrel Selection showed great body and texture that was not unlike an Austrian Grüner Veltliner. And the ’07 Hárslevelü, from 5-year-old native barrels, was aromatic and sharp with wonderful acidity and minerality. These wines, alas, will probably never see the light of U. S. shores because not much of them are produced. and Americans will no doubt have a hard time pronouncing them, particularly the latter. Nevertheless, László flits around his winery as if his life depended upon it. “We make an Aszu wine (the finest sweet that Tokaji has to offer), and that’s a problem with Tokaji wines,” he tells me, lamenting the fact that not much of the world knows these incredible dessert wines. “I want to show we can make great dry wines, too. “Furmint can be the future. With a great dry white, we can make a commotion in the world. With the proper clones and understanding how to use barrels, it is my view this (Furmint) is the solution to Tokaji. And on the backs of dry whites, we can reconstitute our image of sweet wines. We are seeking our borders, but we don’t know what are our borders.” Back in San Francisco, I had another revelation. This time it was a pairing of New- and Old-World Albariños at a wonderful new waterfront restaurant called La Mar. A Peruvian cebicheria (ceviche) of all things. Sommelier Emmanuel Kemiji brilliantly paired a Carneros Albariño with one from the home of the variety, Rias Baixas on the southwestern Spanish coast. It was no contest, really. First, the vintages were different. The Havens from California was from the 2007 vintage, while the Do Ferreiro from Galicia was a year older. And it showed. While the Havens, which was the first to produce Albariño in the U. S., was a pure varietal representative of the grape, the Do Ferreiro was one of the most terroir-driven wines I’ve ever tasted. In other words, it was a completely idiosyncratic wine the likes of which I’d never experienced before. It actually reminded me of a single-malt Scotch in that there was a prevalent smokiness in the nose, while on the palate, the wine startled with a peatiness that I’ve only tasted before in a fine Scotch. Single-malts derive that wet, smoky peat quality from the rivers that run in the region. Why it was evident in the Do Ferreiro I could only guess. Reports of the wines from this property in the Salnés Valley sub zone are of wines with tremendous minerality and salinity. And it showed in this remarkable white wine that could only have come from the terroir of the granite and rocky soils in which the grapes were grown. Curiously, considering my point apropos the Scotch-like qualities in this particular Albariño, the ancestors of the people in this area are of Celtic origin, and settled in the area in the 11th century. The Celts also left a local version of bagpipes, which later found its way to Ireland and Scotland. My fervent wish for the New Year is that more people find their way to more white wines, especially those that show an idiosyncrasy that’s out of this world.

Dear Mr. Goldfarb, Though I am relatively new to the business of wine (I have been working for various distributers, retailers and now a vineyard for about 4 years) I have never been able to understand the American obsession with Red wine. I thought your article strikes at a major bias among not only wine drinkers, but wine writers, retailers etc. White wines consistently get less shelf space than reds, and what they do get is often shared with sweet wines, which helps perpetuate the idea that whites are somehow less interesting than reds. Even on your own site, yours was the only article about white wine in a sea of articles about red. I heartily second your new year's wish and hope to see more articles on the impressive complexities of white wines in the future.

Dear Ms. R. It makes my heart white with gladness that you agree with me re. my premise -- the most interesting wines of the day are white wines. and that North American consumers are not taking advantage of these idiosyncratic wines, and are far more in favor of reds. Toward that end, allow me to make this suggestion. If wine drinkers would start out their meal with white wine to marry with more white-friendly appetizers, and then graduate to reds for what most likely be heavier entrees, that would be an elevation, I believe, of everyone's experience. More power to white wine!

Nice article, I wholeheartedly agree with the assertation that white wines display terroir more honestly than reds - see Loire chenin's to start with. However surely Single malts derive their smokeyness from the malt being dried by peat smoke. The water from the local sources - whilst important - has probably always been rather oversold as to its importance.

Artisan White Wine Club - One California white wine and one Italian white wine delivered monthly. Includes our famous newsletter. In the newsletter, you'll read about the winemakers, the wines, the regions where the grapes are grown, and the foods that the red wines complement.

This is an elegant way to serve a smaller amount of moist, flavorful white turkey meat at the holiday meal. It calls for 2 cups of Semolina and Root Vegetable Dressing, a related recipe. Although there are several steps, the work can be done days ahead. MAKE AHEAD. Prepare and refrigerate the brine up to 2 days before you plan to brine the turkey. Debone the turkey breast, reserving the turkey tenderloins and any extra meat for another use, 1 day in advance. Prepare the brine and brine the turkey, allowing 1 hour per pound. (When we deboned a 7-pound turkey breast and trimmed excess meat, the remaining breast and skin weighed a little more than 3 1/2 pounds. we brined it for 3 1/2 hours). The rinsed turkey breast can be stuffed, rolled and roasted, then cooled, covered and refrigerated. The White Wine Pan Sauce (without the pan juices) can be prepared 3 days in advance, covered and refrigerated. just before the turkey breast has finished roasting, reheat the sauce base over medium heat so that it is just below boiling and add the defatted pan juices, stirring to combine. 6 servings

For the brine. Combine the water, kosher salt, honey, bay leaves, garlic, black peppercorns, rosemary, thyme and parsley in a large pot over high heat. Bring to a boil, then transfer to an airtight container and refrigerate until completely cooled. For the turkey. Invert the turkey breast on a cutting board so the cavity is facing upward and the neck end is facing away from you. Starting at the neck end, use a very sharp boning knife to gently slice the meat away from the bone on one side of the breast, then slice away on the other side. Cut away constricting pieces of skin at the top and bottom of the breast as needed, making sure to keep the skin intact as much as possible. When most of the meat on both sides has been cut from the bone, use short strokes to detach the remaining meat and skin from the backbone on both sides, being careful not to cut all the way through the skin. Once the carcass is fully detached, you should have a large flap of skin with the 2 breasts connected to it (butterflied). Place the deboned turkey in a large brining bag or large resealable plastic food storage bag and add the cooled brining liquid. Seal and place inside a large bowl or pan. refrigerate, allowing 1 hour for every pound of turkey (be sure to calculate using the deboned weight of the bird). When ready to roast, preheat the oven to 325 degrees. Have ready a large roasting pan fitted with a flat rack inside. Rinse the turkey breast well and pat dry. Season the skin lightly with salt and pepper. Discard the brining liquid. Open the turkey breast and lay it on a clean work surface, skin side down. Spoon 2 cups of the cooled dressing down the center and fold the turkey breast over. Using a 5-foot length of kitchen twine, tie a loop around one end of the turkey, securing it with a square knot. Spiral the twine around and under the turkey breast at 1-inch intervals all the way across. tie at the other end, then tie diagonally from one end to the other. The turkey breast should look compact and neat but not tied too tightly. Place the rolled turkey breast on the roasting rack. lightly grease the skin all over with nonstick cooking oil spray. Roast for about 20 minutes per pound or until a meat thermometer inserted into the center of one side of the breast reaches 160 degrees. the skin should be golden brown (the final temperature of 165 degrees will be reached during the post-roast resting period). Transfer the pan to the counter and tent the turkey breast loosely with aluminum foil for at least 20 minutes before cutting. Pour the pan juices into a fat separator measuring cup. For the sauce. Heat the oil in a medium saucepan over medium-low heat. Add the shallots and garlic and cook for 2 to 3 minutes, stirring occasionally. Add the white wine and increase the heat to medium-high. let it come to a boil, then reduce the heat to medium-low and cook, uncovered, for 15 to 20 minutes or until the liquid has reduced to about 1/3 cup. Add 3 cups of the chicken broth and increase the heat to medium-high. bring to a boil, then reduce to medium or medium-low and cook for about 25 minutes or until the liquid has reduced to about 2 cups. (At this point, the sauce can be cooled to room temperature, then covered and refrigerated for up to 3 days.) When the sauce has been reduced, whisk together the cornstarch and the remaining 3 tablespoons of (unheated) chicken broth in a small bowl to form a slurry, or thickener, for the pan sauce. Whisk the slurry into the saucepan. cook for 3 minutes, stirring, until the sauce has become slightly thickened (this is still a relatively thin sauce). Add the reserved pan juices and mix well. Just before serving, season with salt and pepper to taste and add the minced parsley and tarragon. Serve hot.

A diverse selection of dry, white wines that are all highly distinctive and flavoursome and fine examples of their kind.

An Organic Caper packed in a fine white wine vinegar. Excellent served in salads, as a garnish or the essential accompaniment to bagels and lox..

Special equipment. grill pan Preheat oven to 425 degrees F. In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes. Meanwhile for the white wine mushroom sauce. In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

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NEW YORK. On the face of it Soave would seem to be about as controversial as a carrot. Its a white wine, right? An Italian white, which to many people means a crisp, cold, characterless quaffing wine for knocking back, not for savoring. Yet there we were, the wine panel, completely divided over the merits of the 25 Soaves we had justtasted. I had been looking forward to this tasting for a while. The conventional attitude, that Soave was a synonym for insipid, was out of date, I felt, and needed to be re-evaluated. In recent years a small cadre of producers in Soave territory, in the northeastern Italian region of Veneto, had started to take the wine much more seriously. Instead of the bland mass-produced white of the 1960s and 70s, these producers were making delicious wines with a pronounced minerality that I had enjoyedtremendously. What was different? Instead of the large-scale farming techniques that had emphasized quantity over quality, they had drastically reduced yields in the vineyards, resulting in grapes with more character andintensity. They focused their efforts on the garganega grape, the most interesting of the Soave blend, rather than on the dull trebbiano Toscano. In fact, new rules for the Soave Classico appellation, which covers the best hillside vineyards, prohibited the trebbiano Toscano and required that Soave Classico be at least 70 percent garganega, with the remaining 30 percent made up of pinot bianco, chardonnay or trebbiano di Soave, the local name forverdicchio. Ive had some good Soaves in recent years, and I thought the tasting bore out my feeling that Soave was a wine on the upswing. I found many well-made wines of strikingly different styles. Some were steely and dry, not conceptually distant from the Soaves of memory yet startlingly improved in quality. Our No. 1 wine, the 2006 Soave Classico from Monte Tondo, is a good example of this type of wine. Its 100 percent garganega, though, picked by hand instead of by machine, and fermented in steel tanks. Its a lovely wine, and a steal for $12.

Other Soaves, like our No. 4 wine, the 2005 Soave Classico La Rocca from Pieropan, a rich, golden wine with a fleshy texture, clearly show the effects of aging in oak barrels, a technique not usually associated with Soave. By effect, I dont mean the overbearing aromas or flavors of vanilla and chocolate that typically come from new oak. I mean the gentle effect of the microscopic amounts of air that penetrate the wood, which adds complexity and richness to the texture of thewine. To me, this was all to the good. Stylistic divisions in wine are often presented as traditionalism versus modernism, and I regularly find myself on the traditionalist side because modernism is often code for diminishing what makes a wine distinctive. But in the case of Soave, I sensed no such division. Both the Monte Tondo and the Pieropan seemed to me examples of enhanced Soaves, wines that were improved over what they might have been, say, 25 years ago but that still retained their fundamental Soave character. To my surprise, not everybody on the panel felt thisway. "I was really saddened by what we tasted," said Fred Plotkin, who has written numerous books on Italian culture as exemplified by its food, wine and music. Fred, who joined Florence Fabricant and me for the tasting, termed the changes in Soave "the allegedrevival." "The new point of view seems to be to mask the wine with weighty, heavy elements that are not friendly with any of the food of the area," he said. "I was shocked at how many of the wines I didntlike." Needless to say, I disagreed with Fred. We did find some overbearing examples of Soave, redolent of butter and caramel like bad New World chardonnays, and we rejected them. But the wines I liked, whether of the leaner or richer variety, go wonderfully with food, at least in my experience. One wine on which we disagreed was our No. 10, the 2005 Strele Soave. Admittedly, this was an extreme wine in this tasting. It was oaky, which I would generally not like in these wines, and oily in texture, yet it had a pronounced minerality, with flavors of lemon and almonds that I felt made it focused and satisfying. But Fred felt it tasted of sour cheese. I had no answer forthat. Florence and our second guest, David Lynch, the author with Joseph Bastianich of "Vino Italiano. The Regional Wines of Italy" (Clarkson Potter, 2005), took something of a middle ground in the debate. David said that while Soave should not be held to a sort of classic ideal, the region was in a profound identity crisis. "What Soave should be, nobody knows," he said. And while Florence was not as disapproving as Fred she said too many of the wines were burdened byheaviness.

Chef Philippe Boucaumont and his staff offer dazzling cuisine at Toyota Center’s 175-seat Red & White Wine Bistro. Red & White features hardwood floors, a sparkling display kitchen and views of all the action. Chef Philippe has been the private chef for dignitaries and celebrities including former President Jimmy Carter, Madonna, former French Prime Minister Michael Rocard, and King Hussain of Jordan. At Red & White, Chef Philippe has created an innovative new American menu and paired it with a world-class wine list, drawn from Red & White’s 3,000 bottle wine cellar. Red & White is open to all ticketed Toyota Center guests. In addition to traditional restaurant dining, Red & White offers ledge dining seats overlooking the event floor. Ledge dining tickets include both the evening’s entertainment and Red & White’s spectacular chef’s table buffet. Red & White is open for all Rockets’ home games and most other major Toyota Center events.

Hours of Operation. Red & White Wine Bistro is open for Rockets' games & other select Toyota Center events. Please call for details.

Banquet Facilities. Red & White Wine Bistro offers a private banquet room accommodating up to 250 guests.

Which should you choose?With a dazzling array of dry white wines to choose between on the supermarket shelf it's often difficult to know what to look for. In the last of our series on wine, the wine writer Jancis Robinson provides some tips, and selects a couple of her favouritedry whites. The reporter is Simon Parkes.

Which should you choose?With a dazzling array of dry white wines to choose between on the supermarket shelf it's often difficult to know what to look for. In the last of our series on wine, the wine writer Jancis Robinson provides some tips, and selects a couple of her favouritedry whites. The reporter is Simon Parkes.

For 4 people, de-beard and scrub (if necessary) 1.2kg of live mussels. Place them in a large pot with. a 1/2 cup of dry white wine, 1/2 a sliced tender leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes. Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately.

Amazon. com Review Generously sized and tapered toward the rims to intensify and concentrate bouquet, the six glasses in this set are perfect for serving both red and white wines. Each glass has a capacity of 14-3/4 ounces so it can hold a full serving and still have ample evaporation surface for a wine's full aroma to rise in its tapered chimney. The glasses are machine-blown of 5 percent lead crystal, providing excellent transparency and brilliance for showcasing color and clarity. Elegant, finely balanced, lightweight yet sturdy, they have thin rims to ensure smooth sipping and are dishwasher-safe. Each glass is 8-1/4 inches high. Located in a small Bavarian town that bears the company's name, Spiegelau has been making glassware for nearly 500 years. Wine glasses from Spiegelau's Authentis collection are notable for their strength and value. --Fred Brack

Being a wine connoisseur for years, until now I've used Riedel glasses. Though Riedel makes a great glass, they are also very fragile. Recently I decided to save money and try Spiegelau. I have to say that Spiegelau looks just as good as Riedel, yet costs up to 50% less. Also, it is a slightly more durable glass (though I would not recommend putting them in the dishwasher). In fact, my friends who are used to me serving wines in Riedels have yet to notice a difference. When it comes down to it, unless you just have to have Riedels just so you can say "why yes, this is a Riedel glass" to your friends (in which you are simply feeding your ego), fine. Also, if money is of no object I'd recommend going with Riedel as well. Other than that, I can't see a reason why anyone would pay the extra money for essentially the same glass. As for the Spiegelau glass itself, it is perfectly sized and beautifully tapered at the top, thus allowing you to swirl your glass without fear of spilling, yet still able to enjoy the aromas as well. It really does enhance the wine compared to the average glass.

I bought these glasses because they were a great deal, but once they arrived, I was pleasantly surprised by their excellent quality and their beauty. These Spiegelau Authentis White Wine Glasses have the heft of the Riedel glasses. They feel great in the hand and they make that nice ringing sound of crystal when you toast. The tapered shape does seem to help with the nose of the wine (follow the instructions and only pour wine to the widest part of the glass), and if nothing else, they make you look good at a dinner party. And the best part of all? They seem quite happy to run through the dishwasher, which is great, because washing wineglasses by hand always scares me. After spending three months using both the red and the white Spiegelau glasses, I ordered another set of each, and I'm giving my old Bormiolis away.

I bought a set of the white and red Spiegelau Wine glasses on the recommendation of an article. They are said to be no different in quality from the Riedel but are typically less expensive. The absence of a rim focuses the wine on the more sensitive front part of your tongue, and the shape of the glass focusing the bouquet of the wine, both serve to really enhance your perception of the wine. Even Robert Mondavi, widely considered one of the greatest winemakers of all time, was surprised the first time he tasted a Mondavi wine from a glass like this, exclaiming "I never dreamed my wines were this good!"I don't know about putting these in the dishwasher-I wouldn't risk it, but the manufacturer says it's fine.

Beautiful and elegant but handle with care I love these glasses for white wine, and they set off iced tea perfectly. The down side is that you have to hand-wash them, and they are prone to breaking.

Hands up, all you white wine lovers out there. Even though theres nothing like a hearty glass of red to keep our body and mind happy and load us with a cheerful dose of optimism, theres something about white wine that makes it a favorite with many of us ladies.

Whether its the luxurious golden color, the fragrance or simply the taste and texture that delight us, the truth is that life without a glass of white wine would be a much lonelier place. However, despite their many beneficial properties (white wine is rich in both tyrosol and caffeic acid, two chemicals that have anti-inflammatory and antioxidant properties) white wines have always been seen as less health-friendly than their red counterparts - until now. The main difference between red and white wine is that when the former is made, the skins of the grapes (which contain chemical compounds such as polyphenols and procyanidins, which act as natural antioxidants and help lower blood pressure and cholesterol) are crushed alongside the pulp. white wine on the other hand is made by separating the pulp from the skins and thus contains less beneficial substances than its red counterpart. However, recent research carried out at the Technion-Israel Institute of Technology in Haifa, Israel, indicates that there are ways to actually make white wine as healthy as the red - namely, by leaving the polyphenol-rich skins of the white grapes to ferment with the pulp for an interval of about 18 hours and subsequently adding a small amount of pure alcohol. This ensures that the polyphenol content of white grapes is preserved in the resulting white wine. "Since many of us like white wine I thought I would try to produce one with all the goodies intact", says Michael Aviram, professor of biochemistry and medicine at the Israeli institute and leader of the research team. "The only downside is that it is sweet like a dessert wine because the added alcohol inhibits the ability of the sugar in the grape to convert to alcohol". Stay tuned for more news on this spectacular new brand of health-friendly wine.

Sauce Bercy, a classic French sauce of shallots, white wine and parsley, is particularly good with pan-fried fish. Serve with lightly cooked Savoy cabbage, leeks, spring greens or cauliflower, or a mash of parsnip, swede and butternut or King Edward potatoes. Ingredients

4 thick, skin-on fillets of salmon, cod, haddock eg 180g each 1tbsp olive oil Sea salt and freshly ground black pepper 1tbsp very finely chopped parsley Squeeze of lemon juice FOR THE SAUCE 1tbsp butter 4 shallots, peeled and finely chopped 300ml dry white wine 100ml fish or chicken stock 75g cold unsalted butter, cut into small chunks Sea salt and ground black or white pepper In a non-reactive (ie, stainless steel or enamelled) saucepan, melt the butter, add the shallots and cook for five minutes without browning. Add the wine and fish stock, bring to the boil, then lower the heat and allow to bubble and reduce by three-quarters of its volume. With the pan half on and half off the gentle heat, and using a wire whisk, whisk in a few cubes of butter, then a few more, whisking continuously until all the butter is swallowed up by the sauce. Add salt and pepper to taste, and keep the sauce warm while you cook the fish. Heat a heavy nonstick pan. Rub the skin of the fillets with olive oil, and scatter with salt and pepper. Place skin-side down in the pan and cook over medium heat until the fish is almost cooked. Turn once, season with salt and pepper, and lightly cook the other side. To serve, place the fish on warmed dinner plates. Add the parsley and a squeeze of lemon juice to the sauce, stir well, and spoon around the fish.

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Stockist. Tesco Price. £10.19 [More on Adegga / Snooth] What a mix! Cabernet Sauvignon 49%, Pinotage 21%, Merlot 10%, Cabernet Franc 10%, Shiraz 6% and Petit Verdot 4%. And just to complete the percentages there is 14% alcohol. Really though would anyone miss the 4% Petit Verdot? Or even notice the absence of 10% Cabernet Franc? As the rear label states this mix is the result of the challenge of blending Pinotage. The great P is much like Marmite, you either love it or you don't. Plenty of examples in the past were barely drinkable - those with a rusty nail edge to the palate being particularly nasty. Richly smooth, full, plentiful tannins. Complex flavours (maybe that mix of six has something after all). Warming alcohol on the finish. Very approachable. Creamy edge. While only accounting for 21% the Pinotage peaks through with a distinctive twist on the finish that you don't get with Cabernet alone. It is almost 'rusty' but seems to work here, rather than being a criticism.

First released early last year (2008) Croft's Pink Port was applauded as 'breaking the mold' of the Port houses normal offerings. An obvious step you would have thought, especially during a period of increased sales of rose wines. Catavino discussed the wine at the time of its release. their conclusions on the wine itself were a bit flat (perhaps Croft have tweaked the wine since?) but were impressed by the innovation. With red ports produced at around 20% alcohol, this new pink proved a challenge for winemaker David Guimaraens and his team at Croft from the outset. How to create a rosé style with a light, bright pink colour which is soft and approachable but with a crisp light finish? The solution was to use traditional red port grapes, extract a light amount of colour from the skins and produce a pink version using white port technology. The grapes were pressed before the juice was cold fermented for 7 days off their skins. This slow fermentation, which is twice as long as standard port, produced these fine berry flavours with the crispness required to produce a light, refreshing style.

ANTONIO CAGGIANO FIAGRE 70% Fiano di Avellino, 30% Greco di Tufo. Citrus and white flowers on the nose. Fleshy, ripe fruit on the palate with a slightly spicy finish. PRICE. $22.00

From light-bodied zesty Sauvignon Blancs to full-bodied oaked Chardonnays, we Aussies love our white wines. They just suit our hot climate so well. White wine is mostly made from white grape varieties. However, red grapes can be used if the juice is quickly isolated from the skins and pips. White wines range from almost clear in colour to rich and golden. As a wine-drinking nation varietals we prefer include Chardonnay, Sauvignon Blanc, Semillon, Verdelho, Riesling and others. Whites are extremely versatile when it comes to food-matching - you can partner different styles with a wide variety of cuisine including seafood, poultry, light meat dishes, summer salads, cheeses, Asian dishes and more.

This wine show generous flavour with upfront, flesh fruit notes of peach and melon. Great texture across the palate which leads to a persistent finish with lovely long flavours.

Wineware. co. uk stocks a wide range of fine glassware, including white wine glasses, red wine glasses, champagne glasses whisky glasses. See our glassware ranges

An elegant white from the mountains in Northern Italy. Crisp clean and rich fruit with pear and peppery notes.

These cupcakes are a taste of Tuscany in my opinion, and for any girl or guy on the go, a perfect cupcake. At first glance these look like corn muffins, but do not be fooled as you couldn't be farther from the truth. These are cupcakes indeed. And even better, a bit healthy for you due to the wine, corn meal, and orange oil. But how to describe the flavor? Well, when wine and olive oil are combined in baking they produce a sublte, almost etheral, fruity flavor. The orange oil from the zest permeates the entire cake. The sugar crusts on top during baking and maintains it's snowy sprakle. You can't help but imagine eating them with slices of ripe orange and a glass of white wine, which consequently is how I suggest you eat them. You can't help but close your eyes and imagine eating them at a wrought iron table over looking a tuscan vineyard in the afternoon sun. Due to the cornmeal they're very dense too, so one cupcake is the perfect serving (as opposed to five).Another plus is these take about oh,

2) In a large bowl, whisk together the oil, eggs, sugar, and wine until smooth. Add the other dry ingredients and the zest. whisk together gently.

Wow, now you've crossed into "non-stop cornmeal force--armed with white wine and olive oil" territory. Simply inspirational!

Learn the art of matching a fine white wine with a selection of delicious dishes and join one of the Edinburgh School of Food Wine evenings. Each evening is based on a country or a specific region, around which a five course menu is designed and freshly prepared. Wines are carefully selected to match each course and an experienced wine connoisseur will be on hand to guide you through the tasting of each wine and to talk about the characteristics of the grapes and of the regions in which they are grown. They are held in the Bell Tower Room of our beautiful 18th Century Coach House, designed by architect Robert Adam, and are occasions to taste quality wines from different countries throughout the world and to sample flavours of that country.

White Champagne Bubbles. Stroll through frosty white glens Make a footprint in the white snow Go riding in the white snow See the White Ghosts of the City With Auld Reekie Tours The Scotch Whisky Experience Fluffy White Marshmallows Glide on white ice indoors and out Visit The Scotch Whisky Experience Visit The Royal College of Surgeons

LaCrescent This is one of the best of the new white wine selections from U Minn. It has long slightly loose clusters and turns a beautiful golden brown color when ripe. LaCrescent produces a wine with a pronounced and delicious apricot flavor. The wine is fairly high in acid, and would be made in a Germanic style, with some residual sugar. The wine can be very good, balanced, and with good body. In the vineyard, LaCrescent is moderately susceptible to Powdery and Downy Mildew so it needs a careful spray program. It has a strongly trailing growth habit, which makes it easy to train. Hardy to at least –30F. Swenson White The clusters of Swenson White are medium-large (90-230 ave=152g) and rather loose. Berries are large(4g), yellowish, and thick-skinned, allowing them to hang on the vine, unmolested by insects, late into the fall season. This selection ripens rather late, reaching only 20 Brix by the first of October. Acidity is moderate. White wines produced from Swenson White have been excellent, with a pronounced flowery nose and a long fruity finish. Slightly susceptible to anthracnose. With its ability to hang on the vine and its good aromatics, this selection also should be a good candidate for ice wine. Hardy to at least –30F Very disease resistant. Prairie Star is usually harvested at 20 to 22 Brix during the third week in September. Prairie Star has long, slightly loose clusters. Berries are small-medium, averaging 2.5 g. Prairie Star is best used as a blending component to add body and finish to thinner white wines. The vine is one of the hardiest white wine varieties, suffering little damage in all but the harshest, -40 F (-40 C) winters. Prairie Star also is rather resistant to mildew diseases, with the exception of Black Rot and Anthracnose, to which it is moderately susceptible. Poor fruit set has been observed in some seasons at a few sites. Frontenac Gris (pronounced “gree”) is a natural variant of Frontenac with light red/gray fruit. Frontenac. Gris makes a wine with a peach flavor and tropical fruit/grapefruit undertones. The wine color ranges from amber to light rose’. In all other respects, it is identical with Frontenac. ES 8-2-43 is very winter hardy to at least –35F, and early ripening, by early September. Produces numerous small clusters. Excellent wine, similar to a true muscat. Small clusters slow the harvest. Promising grape for short season, cold winter areas.