Macclesfield Express - - LEISURE - ANDY CRONSHAW

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-

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