Gruner Veltliner
July 26th, 2010 | 
Author: Gruner Veltliner
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Remove the grill and wine spring
Due to unusually warm weather, most of us have a case of spring fever! We start dragging our garden patio furniture, barbecue grills are cleaned, the propane tanks refilled and we start cleaning our backyards for another summer season. Our gardens offer a place of solitude and a peaceful gathering place to entertain family and friends. A good glass of wine is often added at these times.
Spring (Cap) Wine
There is a joy in watching the grass turn green, the trees bud and spring flowers bloom, giving us a sense of new beginnings. Spring marks the beginning of a number of new white and pink wines to savor. Although there are many varieties of white wine to enjoy tasty (Italian Pinot Grigio, German Riesling, Austrian Grüner Veltliner, Spanish Albarino, Africa South Chenin Blanc to name a few), there are two this spring – Rose and Sauvignon Blanc.
Rose is best served the young, which makes the new vintage (2009) a perfect Spring / Summer rosé. Rose quality is produced in the United States (California, Washington, Oregon), France, Spain, Portugal, Australia, Italy and South Africa. Of them, France is the largest producer and offers a variety of styles. Rosy the French Loire Valley tend to be mild and fruity little while roses of Tavel (southern region of the Rhone Valley) tend to be more full-bodied and drier. Tavel rosés have a suspicion spice due to the influence of Syrah, usually blended with Grenache and Cinsault. When it comes to Roses, the expression "Color is not" is a good rule that the more color – the lighter style of Rosé. Rose with hints of strawberries and watermelon.
Sauvignon Blanc, appreciated for its versatility, is refreshing (high levels of acidity), light (usually not aged in oak) and intriguing on the palate. major wine regions are France (Loire), the United States (California, Washington and Oregon), Chile, Australia, New Zealand and Italy. Regardless of the region, Sauvignon Blanc is universally refreshing (acidity), grass and citrus with a combination of grapefruit, lemon, green apple, passion fruit, lime and kiwi notes. However, the regions gives characteristics as distinct chalky minerality of French classic Sauvignon Blanc (Sancerre and Pouilly-Fume). New Zealand is known for its aroma and a pronounced flavor of grapefruit California offers various notes of lemon and herbs. California, Australia and some French winemakers Loire Valley now use oak barrels, which allows more aging and adds fullness and complexity of these wines.
Food Pairings
Both Rose and Sauvignon Blanc are lighter in style, have good acidity and are generally lower in alcohol, what makes food friendly wines.
Taking note of the color of wine, Rosé with shades of light pink are lighter and fruitier. These two well with light dishes (goat cheese, salads and fish dishes). The pink roses are more daring in style and able to withstand meat grilled and spicy dishes.
light style Sauvignon Blanc with good acidity allows it to pair with many dishes, including seafood and poultry. If you can work well with green salads, make sure the dressing is not too acidic. A balsamic vinaigrette or salad dressing with vinegar rice wine can reduce the acidity of the vinaigrette for a better match.
We live in a region of the country where we experience all four seasons. Trying new wines from different regions and the latest vintages is a great way to enhance our enjoyment of those seasons. So After you finish your work in the yard and patio are all ready to go, sit back and sip a new wine this spring patio.
Bill's Wine Picks (with suggested retail):
Las Rocas Rose (Spain) $ 10
Mulderbosch Rose (South Africa) $ 10
Babich Sauvignon Blanc (New Zealand) $ 11
Chateau St. Michelle Horse Heaven Vineyard (Washington) $ 13
Sauvignon Blanc Benziger (Sonoma, California) $ 13
Oyster Bay Sauvignon Blanc (New Zealand) $ 14
Wine of the Month
by Bill Garlough
Coopers Creek Sauvignon Blanc $ 14
The winemaker Kim Crawford who is also consulting on the White New Zealand Sauvignon.
The Wine Spectator rated the 2008 vintage 91 pts. and stated that this wine is "attractive for its detail and finesse" and is "light and polysemic, playing his character herbs and lime green apple and pear fruit cons." grapefruit notes are not as pronounced in this wine that found in other white New Zealand Sauvignon.
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
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Gruner Veltliner from Austria – Episode #181
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