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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, thatís why itís 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.
 

 

Light White Wine

Medium Bodied White Wine

Full Bodied White Wine