Month: August 2009

'Wine lovers eschewing overly oaked whites in the summer months often gravitate towards the opposite extreme—reaching for aggressively acidic wines like New Zealand Sauvignon Blanc. Zesty and undeniably quaffable, these wines have a consistency and reliability that’s both a blessing and a curse for those seeking to avoid oeno-ennui. Try also getting your fix from one of these worthy alternatives:'

'Italy, long portrayed as a veritable ocean of red wine, is turning out to be just as awash in whites. This is indeed a good thing. By white wine I don’t mean the anemic, bland pinot grigio that is so often a synonym for white wine in bars across the land, but wines of character and allure.'

'Chardonnay is vinified many ways, including without oak, which seems to be a growing trend. Without the influence of new oak, the fruit takes center stage. A good unoaked Chardonnay has expressive fruit and zippy acidity – traits of a good food wine.'

'I don’t know about you, but I am definitely not in the mood for big, heavy white wines right now. Temperatures have been in the 90s here in New York, and that means eating — and drinking — lightly. For me it’s a signal for refreshing whites that are not too high in alcohol and that are easy on the oak.'