IF YOU’RE SERVING roasted dishes…

Whether your winter menu features pork tenderloin, a juicy turkey breast, thymescented roast chicken or even a firmfleshed fish like halibut or tilapia, roasted recipes featuring herbs and oils or butter command richer white wines. Winemakers can oak-barrel ferment or age wines, rest them on their lees (the spent yeast cells left after fermentation) or employ an acid-softening technique called malolactic fermentation to develop more palatecoating body, creaminess and complex aromas and flavours in some whites.