Country: USA Region: Santa Barbara County Varietal: Chardonnay Vintage: 2012 Body: full Alcohol: 13.7%
buttery texture…finishes clean and dry
The grapes for this wine come from a variety of vineyards that Winemaker Bruce McGuire has hand-selected over the years. Cool climate Chardonnay is balanced with those from warmer vineyards. This is a blend of stainless steel fermentation as well as barrel fermented fruit that undergoes malolactic fermentation and rests on the lees (spent yeast) to add weight and complexity. Pretty fruit of apple and apricot with lemon citrus with buttery texture with nice acidity to balance so it finishes clean and dry. try it with: Crab cakes, chicken pot pie, vegan orecchiette alfredo with basil, squash risotto
This white is 100% Furmint and completely unoaked. While the Tokaj region of Hungary is renowned for its dessert wines, this white has just a hint of sweetness and lots of acidity to make it easy to drink. Aromatic and flavorful, this white is bursting with citrus, green apples, apricots, floral and mineral notes. The palate is slightly off-dry, ripe with rich flavors of stone fruits and citrus. try it with: Gazpacho, grilled fish topped with slightly spicy mango salsa, saffron couscous with roasted vegetables, Hungarian chicken
Country: France Region: Côtes de Gascogne IGP Varietal: Colombard Vintage: 2013 Body: med-full Alcohol: 11.5% cotes de gascogne
100% Colombard from southwestern France, the vineyards enjoy sunny days and cool nights (which sounds about perfect). On the nose, we get pretty notes of fresh hay and raw honeycomb with earthy spice. On the palate stony minerality is backed by nice fruit pear and mango with orange zest citrus. Good acidity leads to a clean dry finish. Enjoy with a fruit salad or good company… or bad company (we won’t judge).
try it with: Seafood, seafood, seafood! Also roasted vegetable tacos, prosciutto wrapped melon, classic Caesar salad, pesto
Laurent Charrier and mother run this estate which has been certified organic since 1997. The family vineyards are a bit spread out with small holdings in Anjou and Coteaux du Layon in addition to their primary vineyard in Saumur. There is tart apple and pear on the nose with light stony minerality and lemon rind. On the palate the acidity adds structures with lemon and apple leading the flavors. A clean, pure finish makes this a classy pairing. try it with: White wine beurre blanc with peas and smoked salmon over pasta, pierogi topped with fontina, roasted turkey, mulligatawny
Country: France Region: Saint Pourçain (Loire) Varietal: Blend: 20% Tressalier 80% Chardonnay Vintage: 2011 Body: medium Alcohol: 13% saint pourcain
For centuries, the most important local grape was Tressallier. Historical records show that it flourished in Saint-Pourçain as nowhere else, but has since been eclipsed by Chardonnay. Denis Barbara has revived Tressallier, making it one of his signature grapes. In this Chardonnay-dominated blend we get raw honey, lavender, tart apple and apricot. But don’t be fooled—this wine is dry. A bracing acidity balances all that lovely fruit, coming through on the palate with a stony, chalky minerality. The slightly creepy label makes this one especially memorable.
Country: France Region: Costières de Nîmes AOP (Rhône) Varietal: Blend Vintage: 2013 Body: medium Alcohol: 13.5% Chateau l'Ermitage Costieres de Nimes Rhone
This is the third and fourth generation of the Castillon family to own and operate Château l’Ermitage, now lead by Michel and his son Jérôme. The vineyards, which sit on deep sandstone soil overlooking the Camargue, are certified “Terra Vitis”, recognising the Catillon family’s eco-responsible approach to growing and winemaking. This 60% Roussane, 20% Viognier, and 20% Grenache Blanc blend has melon and touches of floral and spice on the nose. Three months of lees aging (spent yeast) adds nice weight to the palate with good acidity to balance, with a touch of spice, ripe apple and pear with honey suckle, and earthy minerality on the finish.
The Dopff & Irion vineyards cover 68 acres, and the grapes are all hand-harvested and individually sorted. That’s pretty mind blowing to those of us who have trouble separating whites from darks for a single load of laundry. This dry blend of 90% Sylvaner and 10% Pinot Blanc is aged on their lees for four weeks and matured 6 months in tanks before bottling. The result is pretty, round white peach and pear fruit with good refreshing acidity on the finish. Would be lovely with a variety appetizers and meals.
We’ve been looking for a good clean, crisp, white Greek wine for quite some time, and this blend of Roditis and Moscofilero (indigenous Greek grapes) fits the bill. The Moscofilero provides a bit of weight and complexity, while the Roditis adds some lovely acidity and is most likely responsible for the great price. We get a touch of floral and orange peel on the nose, followed by zippy orange citrus and a touch of salt on the palate. A minerally finish ends things beautifully.
Try it with: Sesame shrimp on coconut rice, grilled chicken with a bit of orange zest, beet salad bruschetta