The Blonds of Summer

As the weather warms, wine drinkers thoughts turn toward the lighter white wines which we affectionately call, “the blonds of summer.” There are many varieties of white wines and many more producers, but what is of premier importance are the varieties. Like food, all wines do not taste the same, so it is through trial and error and reading the front and back label that a favorite variety and producer can be found. It is part of the fun and enjoyment of wine to continually try new varieties and producers.
Chardonnay: Chardonnay is the grape responsible for the world’s finest dry white wines. A Chardonnay can range from fresh, crisp dry wines with an aroma reminiscent of apples and raisins, to wines which exhibit a host of fresh summer floral aromas and fruit flavors. The better chardonnay wines display a buttery element, which is a creamy feeling in the mouth and is considered one of the finer attributes of the variety. A chardonnay can accompany a wide range of dishes, seafood, salads, poultry, pork, and all of the lighter red meats. It is not a wine to accompany sharply flavored foods or the heavier red meats.
Sauvignon Blanc: Sauvignon Blanc grapes make wines that appear under two names: sauvignon blanc and Fumé (foo may) Blanc. These wines are becoming more and more popular, because they have a distinctive character often described as fruity with a touch of herbaceousness (a grassy flavor and aroma), and very good acidity. As with chardonnay, there is a wide range of styles. The Fumé Blanc style is often tart and “grassy” while those labeled by the varietal name often will display a ripe pineapple richness and can have a melon flavor and aroma. Because of their acidity, sauvignon blanc and Fumé Blanc are especially enjoyable with seafood, shellfish and salads.

Pinot Grigio. This Italian expatriate comes in many styles from semi-sweet to dry. The variety is alive with the aromas of pear, melon, flowers, cinnamon and nutmeg. The aromas often carry over to the flavor and linger in the mouth long after the wine has been finished. Pinot Grigio is an excellent variety that can accompany a wide variety of foods, but it is a standout with shrimp or mild cheese based dishes.
Riesling: Riesling is the grape which makes the famous sweet wines of Germany that are fruity and raisin-like with an obvious acidic bite. They are also some that are off dry or semi-sweet and reading the label will indicate the sweetness. Drier wines will carry the word “trocken”, which is German for dry, while the sweeter varieties can be labeled “spatelese” (late pickled) or “auslese” (specially selected). The fresh, delicately fruity rieslings should be enjoyed when young, as sipping wines or with lunches.
Gewurztraminer: Gewurztraminer is the white grape variety that is responsible for the floral scented, dry, spicy French Alsatian wines. In California the grape produces delicately fragrant, fruity wines which tend to be sweet. Either style, dry or sweet is the best choice for spicy foods, oriental dishes, barbecues, or just plain sipping.

White (Blush) Zinfandel. To call this variety white is definitely a misnomer; the wine is a pink and always sweet. The pink color cradles a delightful strawberry aroma with an apple background. The aromas carry over to the flavor and then linger in the mouth after the wine has been swallowed. The fact that the wine snobs have overlooked this wine pleases us, because it leaves more for those people who just want to enjoy happy wines and happy times with happy people.

Moscato: Moscato wines are made from the muscat grape and are always sweet and full bodied. They have an almost overpowering aroma that is heavy with the perfume of apricot, orange blossom and lilac. On the palate the flavors of mango and melon are balanced by a background of citrus. This is the perfect tale-gate, barbeque or picnic wine. It is almost a guarantee that it will liven up any party.