WBW#20 Has Been Announced

I've fallen behind in my blog reading (I'm sure I'm the only one who has that problem) so I've only just become aware that Wine Blogging Wednesday #20 has been announced. Hosted for the first time by someone who is more of a Podcaster than a blogger, Wine for Newbies, this April's virtual wine tasting party will focus on white wines that fall outside of the big three: Chardonnay, Sauvignon Blanc, and Riesling. One of the catches here, though, is that you can't drink a white blend, it's gotta be a 100% varietal wine. Not that this should be a problem, what with probably six thousand different white varietals to choose from.

Starved for suggestions? Here's a bunch off the top of my head: Gewurztraminer, Verdelho, Chenin Blanc, Viognier, Gruner Veltliner, Roussanne, Marsanne, Torrontes, Pinot Gris, Pinot Blanc, Ribolla, Soave, Prosecco, Muscat, Zibibbo, Semillon, Pedro Ximinez, Fernao Pires, Colombard... etc. etc.

Posted by: Alder on March 19, 2006 10:30 AM: Tweet; Share this post elsewhere: Digg it! - Add to del.icio.us - Add to Stumbleupon - Add to Reddit; Filed under: Wine Activities

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Comments (2)

Julia wrote:

04.18.06 at 2:16 PM

I am attending school to become a pastry chef. Currently, I am working on a report on a certain wine. "Gruner Veltliner" from Austria. Can anyone tell me what this wine pairs well with? Specifically desserts, cheeses and fruits?

Thank you!

Alder wrote:

04.18.06 at 2:37 PM

Julia,

Thanks for your question. I highly suggest you go out and buy a bottle of GV and taste it yourself if you havenâ€™t already. They are generally pretty inexpensive and any wine shop that european wines will generally have at least one.

Gruner is marked by generally very high acidity and flavors of pears, green apples, kiwi, and floral scents and flavors, and some minerality. As a result it tends to go well with lighter cheeses like goat cheese, and other creamy cheeses, but not with ones that tend towards the stinky side, in my opinion.

I'd suggest that you think about milk based desserts with lighter, purer flavors like panna cotta, cheesecakes, souffles, etc. Or ice creams (but personally I never really like to drink wine with ice cream).

As far as fruits go, stay away from the citrus as the acidity will compete with the wine. Berries and melons will work better in my opinion.