Wine.Musings

It’s summer (or is it?) and that means it’s time to drink all things light, chilled, fizzy, and refreshing. In this post I’m going to share some advice on how to pick the right bottle of white for you.

Still vs Sparkling

You can rarely go wrong with bubbles and in some establishments they may actually be the only safe option (read: if you find yourself in a pub). Sparkling wines can range from neutral (prosecco, sekt) to more brioch-y (champagne if you are feeling fancy or are French, the ever trendy British sparkling, more vibrant cavas and Franciacorta) to a gentle vinho verde or a sweet and fruity Asti. If CO2 isn’t your thing, then opt for still wines.

Dry vs Sweet

Both still and sparkling wines are made in a range of styles, from dry or brut (or the even leaner dosage zero or brut nature) to wickedly sweet dessert wines (Tokaj, Vin Santo) and everything in between. While very sweet wines are typically less refreshing, they can be a nice way to close out a meal.

Aromatic vs Neutral

This is really the main factor to help you pick your white and the main question I ask my friends to figure out what bottle of wine to get.

Aromatic wines can vary significantly in intensity and type of aroma. On the floral side of the house the most flamboyant examples are Gewurztraminers (think roses, orange blossom, lychee) and Viogniers. Sauvignon Blancs, depending on origin, can often be grassy, mineraly and flinty. Riesling aromas vary widely from pineapple, to peach, apricot, and lime. And then there is Muscat which smells like… grape. Iconic. If asking for wine recommendations in a restaurant or wine shop you can simply mention a few aromatics that you like and watch the sommelier/shop assistant work their magic. Alternatively, you can use an app like Vivino and tap into the wisdom of the wine-drinking community.

Neutral wines, or as they would probably describe themselves — more serious wines — do not have a wild aromatic to rely on. Either by nature (wine variety) or nurture (the winemaking process), they ended up with a more subdued smell (think citrus fruit, or perhaps some toast or vanilla from oak-aging). Pinot Grigio and Chardonnay are good examples of both. Aside from a few notable exceptions, older white wines will tend to fall into the neutral category, as aromatics decrease with age (much like the usage of Axe/Lynx body spray does with men). This is also why you should drink your aromatic wines within 1-2 years of release.

Crisp vs Smooth

Acidity is another core factor in helping you choose a white. Acidity levels in wine depend mostly on the grape variety and where it was grown. The colder the climate, the more acidity in the grapes.

Higher acidity wines are often described as crisp, sharp, tart, and austere. They often pair well with rich foods, cutting through the fat to provide some very pleasing counterbalance. They are also lovely on their own. Some examples of crisp wines include cooler climate Sauvignon Blancs (e.g. Sancerre), Albarinos (e.g. Rias Baixas), Gruner Vetliner, German Rieslings, and Chenin Blancs (assuming the last two were made in a dry style).

Lower acidity wines are mellower and smoother, often with fuller bodies than the wines mentioned above. Many of the southern French wines (Marsanne, Semillon) fall into this group, along with most Californian Chardonnays. Smooth wines are also often described as rich and oaky, but aromatic examples also exist (i.e. Viognier).

Classical vs Natural/Biodynamic

Classical whites vary significantly depending on grape variety, but unlike natural wines they are almost always clear in appearance and are often more nuanced in character both on the palate and the nose.

Natural whites are typically unfiltered, with a cloudy appearance and some sediment. They often show notes of cider, vinegar, funk, and farmyard; the boldest examples can be savoury, not unlike sour beers. If you’ve never tried natural wines, I’d recommend that you do so at least once, but maybe ask for recommendations on something more approachable, as they are really a different beast.

Budget

Whether in a restaurant or in a wine shop, don’t be shy about specifying the budget you’re thinking of. I find that sommeliers rarely default to suggesting very pricey bottles, but it’s always easier to give some kind of parameters to make sure that you get what you need.

There are, of course, many more factors to consider (intensity, alcohol levels, finish, vibes, etc.), but the six criteria above should help you get started. Putting them all together, you might ask the sommelier/shop assistant for a “dry, crisp, clean white with aromas of green apples” or simply reach for a bottle of Chablis.