By Ray Spaziani
Wine Talk
Ray Spaziani
Gewürztraminer is a central European wine produced in Germany and France, as well as parts of northern Italy. It offers a combination of lychee, stone fruit, tropical fruit, spice and flower that makes each glass deeply enjoyable. What ties these wines together is the unique aromatic attribute and unforgettable spice and their ability to pair with foods that give many other wines a difficult time to blend with. It is produced in unique dry, medium and sweet flavors that many other wines cannot easily do.
Italy has at least 500 wine varieties growing today. Only a few are familiar to most consumers. Many wonderful varieties get lost in the shuffle. Malvasia is one of them. This grape is important in many of the great wines of Italy, Greece, Slovenia, California and other places. Malvasia is a very versatile wine. Excellent dry versions of the wine can be found in the US. Other sweeter styles are available in Europe, like Vin Santo and Trebbiano. Malvasia is made in several different styles and matches with many different foods.
Chenin Blanc is a white wine that can be sweet or sparkling. It has great acidity and lots of fruit. It has become quite popular in recent years. In South Africa and California, it has become a widely planted grape. Chenin Blanc is one of those grape varieties that seems to offer something for everyone, yet it is reliably unknown. Chenin Blanc has a bright acidity that makes it great for richer foods. It is great with fish or poultry, and it works well with Thanksgiving dinners of roasted turkey and stuffing, as well as many side dishes.
Chenin Blanc has been grown in the Loire Valley of France. South Africa also grows a high percentage of Chenin Blanc. It has been grown in California for generations and has remarkable versatility and a range of styles in which it can be produced. This indicates to me that it can be produced with an appeal to a broad group of preferences. Only 10 years ago, no one had heard of Sauvignon Blanc from New Zealand. Today there is hardly a store that doesn’t have at least one or two rows of Sauvignon Blanc from New Zealand. It has taken off, and my prediction is Chenin Blanc is the next wine to follow this trend.
Gruner Veltliner is primarily known as an Austrian wine. However, it is grown throughout central Europe and in northern California and Oregon. Some nice examples have been coming out of Pennsylvania as well. It goes fantastically with fried foods, seafood and vegetables. The wine has a pleasant citrus flavor with a little mineral aftertaste. If you like Sauvignon Blanc form New Zealand or Pinot Grigio you should enjoy this wine. It is generally well-made and inexpensive.
Viognier is a white wine made in the northern Rhone region. The wine is named for the areas where it is produced: Condrieu of Chateau-Grillet. It is aromatic – it has the nose of a sweet wine even when made into a dry wine. The wine can be produced from a lively wine to a creamy rich style. It takes on oak well and those lovers a rich Chardonnay generally enjoy this wine, although the aroma and flavors are different. The wine generally stands up well to foods with rich sauces, but still does well with lighter fish and poultry dishes. It is great with smokey-flavored foods; try it with scallops.
Spring is approaching and it is time to find some different wines to enjoy with warmer weather. Try these varieties and I am sure one or two will become among your favorites.
Ray Spaziani is the chapter director of the New Haven chapter of the American Wine Society. He is on the tasting panels of Winemaker Magazine and Amate del Vino and is a certified wine educator and award-winning home winemaker. Email Ray with your wine questions or activities at realestatepro1000@gmail.com.