DURING spring and summer I get through almost twice as many bottles of white wine as red.
White almost always works better as an aperitif and seems to have more applications in food matching.
Summer fare is often better matched to whites: fish, salads, chicken etc.
One rising star in this context is the grape variety Grüner Veltliner which is capable of matching a variety of meals effortlessly.
Top wine critics were once quite sniffy about Grüner but over the last decade or so it has been given universal acclaim and recognised has having all the potential of the so-called noble grape varieties.
It’s the darling of the Austrian wine wine-