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Medium Bodied Whites
Riesling
Delightfully aromatic varietals with an almost
flowery or even perfumed aroma and a high acidity. The
grapes grow best in cooler climates and originated in the
Rhine region of Germany. The Germans still make some of the
best ones although the French growers in Alsace, (right next
door) also make a very fine product. There is a
distinct difference between the French and German products.
The Germans make Rieslings with a definite
sweetness, while the French ones are bone dry. Both are an excellent choice with Thanksgiving
turkey or Easter ham. But the Germans are ideal with spicier
cuisine.
Semillon
A versatile medium bodied white. Possibly the best
choice for an afternoon brunch or any seafood dish, sole,
trout, monkfish etc. You can expect a bit of a citrus-y
flavor here along a hint of melon and honey. The best here
come from the Bordeaux region of France, although the new
world is starting to catch up.
Sauvignon Blanc
An excellent choice with creamy dishes, (think coquille
st. Jacques, creamy seafood fettuccine, or rich herb dishes).
A strong rather grassy green fresh taste is prevalent here,
that’s why it’s such a fabulous accompaniment to richer
flavors and cream based dishes. (Also nice with Sushi
and Sashimi). Some of the most popular
come from New Zealand, (strong and very grassy flavored),
but France makes a more delicate and traditional one if you
prefer.
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