6 A cheat sheet

Food & Drink - - SEASONAL SUNDAY SUPPERS -

Some­times you need to parse the shelves or a wine list with a quick but savvy eye. Voilà! A short­cut guide to trendy re­gions and wine styles, and fresh rules-of-thumb for tast­ing with­out fear.

COLOUR AND COUN­TRY:

When in doubt choose whites (like Al­bar­iño) from Spain, rosés from France and reds from the U.S. (Cal­i­for­nia for bolder va­ri­etals and blends, Ore­gon for Pinot Noir)—a highly sim­pli­fied ma­trix that rarely dis­ap­points.

STEL­LAR WHITES: Namecheck white wines from Por­tu­gal’s Douro re­gion and look out for Alig­oté, a sta­ple grape in white Bur­gundy blends now in the va­ri­etal spot­light.

GER­MAN AND AUS­TRIAN COOL:

We all know Ger­man Ries­ling and Aus­trian Grüner Velt­liner are a food­pairer’s friends: watch for Aus­trian Ries­ling as the Next Big Thing.

EGG IS THE NEW OAK:

The use of big, egg-shaped con­crete age­ing-vats ri­vals bar­rels and stain­less tanks— la­bels and web­sites of­ten “eggs-claim” it.

RE­GIONAL SHORT­CUT: The Loire Val­ley in cen­tral France is a cur­rent wineworld dar­ling for whites like Chenin Blanc and light reds and rosés fea­tur­ing Ga­may.

CATCH PHRASE: Vin de soif is a French (and sommelier) catch­phrase for a light, quaf­fa­ble wine that’s great with or with­out food.

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