Warmer weather right for chilled white wines

The changing and now consistently warm weather is so delightful. When the sun comes out so too should your bottle of chilled white wine from the wine cellar. Chilled whites are refreshing in the sunshine andheat of spring and summer.

Here is a list of white wines worth trying this season and next:

Sauvignon Blanc: When it comes to this variety, there are so many brands from which to choose from all over the world. I advise that you experiment with New Zealand’s Sauvignon Blanc first. Sauvignon Blanc from this country is spectacular! Despite where the grapes were actually grown and produced, the Sauvignon Blanc wine will have typical characteristics you can count on, such as being lean and crisp with citrus and grassy tones on the nose and palate.

Because of its zinging acidity, Sauvignon Blanc can be paired to salty and tangy foods. Examples include grilled fish splashed with fresh lemon juice, artichoke and parmesan dip, spinach and parmesan dip, dishes celebrating fresh goat cheese, feta,Pecorino and Parmigiano-Reggiano.

Gruner Veltliner: Grown extensively in Austria, this interesting wine is less popular than Sauvignon Blanc but certainly possesses more elegance than Pinot Gris. The wine offers aromas and flavours more reminiscent of green pepper and fresh lime. With its high acid backbone, Gruner Veltliner is a fabulous wine alternative to Sauvignon Blanc and Pinot Gris. It works with all the same salty and acidic foods.

Albarino: I absolutely love Alborino! Spain and Portugal revere this gem-of-a-wine. The grape is noted for is aromas and flavours of apricot and peachwith light body and refreshing acidity. Like the others, Alborino is light bodied and high in acidity.Some of its most harmonizing food matches include: fresh oysters on the half shell; crab cakes; steamed musscles and clams; fried sardines; seafood pasta; ceviche (marinated fish).

Chenin Blanc: Originally from France, this variety is vinified in other countries, too, such as South Africa, the USA, Australia and New Zealand. It can come as a $10 quaffer or as a more expensive vintage worth serving with elegant cuisine. Its crisp acidity makes Chenin Blanc a good partner to tangy and salty foods. It is known from its mineral and honey notes on the nose and palate even though it is mostly bone dry. Partner this wine to light fish, salads with fresh greens drizzled in rice or white balsamic vinegar, and grilled chicken. Because the wine has medium body and good acidity to cleanse the palate, Chenin Blanc also works well with pasta tossed in a cream based sauce. I cannot get Mac and Cheese with Lobster out of my mind!

Pinot Bianco: The bianco variety is known as ‘weissburgunder’ in Germany. It makes notable wines in Italy, with steely mineral notesand crisp apple character with some floral tones. The LCBO offers a few of these unique wines,generally ranging in price from $12 to $50. Like all crisp, dry white wines, this one also works with the same foods that harmonize with Sauvignon Blanc. Serve this Pinot with hors d’oeuvres before your barbecued entrée. Buy a few bunches of fresh asparagus.

Wash and break them. Wrap each asparagus with a long piece of prosciutto. Put the asparagus on the barbecue grill until charred and the prosciutto is crisp. The asparagus crunch works well with the wine’s crisp acidity. The saltiness of the crispy prosciutto sings with the wine’s high acidity.

Be sure to buy a few asparagus bundles and enough prosciutto to make as many of these babies as needed. Your guests will devour them like peanuts. Take the wine into the next course, the salad. It works well with any salad of greens tossed in a creamy dill dressing.