Maybe you drink white wine only with fish. Or only with lunch. Or only at midsummer barbecues when the keg runs out. Well, get ready for white Burgundies big enough to decant (that’s right – decant) all winter, the best wine for fried chicken and Chardonnay that’s not just for aging socialites. You’ll never skip the ‘whites’ section again:
No white after red? Complete BS
Who even came up with this? They do it in Burgundy and Alsace all the time. If they can do it, so can you.
Don’t chill so hard
“Not all white wine should be ice-cold. When you taste a wine at 2 degrees, you experience cold before anything else. Lean, acidic wines (think Albariño) should be served well-chilled. But many whites don’t reach their peak until the 5 degrees range, some as late as 10 degrees. With the more complex varietals – Chardonnay, Sauvignon Blanc – you’ll get much more out of the wine if you leave it on the table. It’s not an exact science. Try it cold. Try a glass in 20 minutes. Find out where you like it the most, then put it back on ice to keep it there.” – Tiffany Dawn Soto, Beverage Director, Four Seasons Hotel Baltimore.
White wine is not just for white table cloths
In fact, it’s the perfect partner for all that greasy goodness that you usually wash down with beer. We asked Nikhil Agarwal, sommelier and director at All Things Nice in Mumbai to pick out the right whites for all our favourite bro-foods.
Deep-Fried Crispy Chicken
A crisp Italian Pinot Grigio by producer Luisa in Friuli or India’s own Reveilo Grillo. The acidity will cut through all that oil. Plus, citrus notes with minerality, and lots of fruit, add to fried food bliss.
Honey-glazed Spare ribs
Reichsgraf Von Kesselstatt, Josephshofer Riesling Spätlese from Germany or a Sula Dindori Viognier from Nasik. The sweet and fatty meat is perfectly complemented by a refreshingly acidic wine that’s got some sweetness to match the honey and just the right weight.
Montes Classic Sauvignon Blanc from Chile or a Vallonne Sauvignon Blanc from Nasik. Both are lightto- medium bodied, fruit-driven wines with the perfect amount of grassiness, which combine to match Mediterranean ingredients like olives, ham, sundried tomatoes, etc.
Guy Saget Vouvray (Chenin Blanc) from France or Myra Chenin Blanc from India. You need an aromatic white wine with just the right amount of fruit to offset the spice and refresh the palate. Both wines do the trick perfectly.
Reshmi Malai Tikka
Woodstock Chardonnay from McLaren Vale, Australia or the local Fratelli Chardonnay from Akluj. These medium-to-full bodied wines have just the right amount of weight, texture, oak and fruit flavours to match tandoori items.
You should be drinking white all year
Beverage supervisor Abhishek Dey from the Trident, Bandra-Kurla in Mumbai explains that there’s a white wine for every season:
Summer – Pinot Grigio
With the arrival of summer comes a craving for light, refreshing wine. Pinot Grigios are crisp, acidic, fruity, plump and pleasing, with a hint of sweetness – characteristics that hit the spot for the season. They also often have lower alcohol levels than reds, keeping you relaxed, revitalized and less dehydrated.
Try: Danzante Pinot Grigio, Italy
Monsoon – Sauvignon Blanc
During these months, the weather transitions from intense heat to wet humidity. To complement this change, Sauvignon Blanc is the perfect varietal, going from grassy to
tropical depending on the climate. It’s fruity and dry, with plenty of richness and concentration.
Try: The Broken Fishplate, d’Arenberg, Australiaor Sula Sauvignon Blanc, Nasik
Winter – Chardonnay
Winter requires a versatile grape variety, one with a lot of character, aroma and a long, dry finish. Chardonnays, though wide-ranging, tend to have a dry finish and powerful fruity aromas. Tastes range from lean and crisp to oak-y with tropical fruit fl avours.
Try: Fetzer Coldwater Creek Chardonnay, California
Spring – Riesling
After a winter of brawny wines, Spring is the perfect time to move on to something lighter and livelier. But that doesn’t mean sacrificing flavor and complexity. Rieslings have flowery notes and high acidity, and are powerful and smooth, with an unforgettable fruitiness.
Some of the best white wines aren’t white at all … and our new favorite white is almost a red.
Restaurateur and wine obsessive Joe Carroll explains why his list at Brooklyn’s St Anselm is stocked with orange wines
“Orange wine is essentially the opposite of rosé. It’s made from white grapes, but the juice is left to ferment with the skins for anywhere from a few days to a few months. The result is a coppery color and rich, earthy tanins that have much more in common with red than white. Tasting a wine like this for the first time is a complete mind-fuck – it messes with any ideas your brain has about wine. The method is ancient, but recently it’s made an enormous comeback.”