When the warmth inevitably arrives, it’ll better to have any or all of these on hand, than to run out looking for them. The consensus from people in the business is that the 2018 vintage from France will be not only the best quality of the last three years, but the great yields will take some pressure off price increases.
Wine like Figuiere Rose Signature Magali, 2018, Cotes de Provence, ($22.99) is a great example. Figuiere wines are the product of an unparalleled union between Provence and Burgundy, the La Londe terroir and the mastery of craft winemakers specialized in great Burgundy whites. The result is mineral and fruity wines that are understated and unexpected, with citrus and red berry notes on the nose and strong peach and nectarine flavors on the finish.
Kettmeir Pinot Grigio, 2017, Alto Adige/Sudtirol, ($22.99), is another. Since 1919, Kettmeir has been at the heart of winemaking in Alto Adige, the lush Alpine region it calls home. This wine is naturally low in acidity but really bursting with flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. This style is aromatic (think rose and honey) and richly textured; it’ll stand up nicely to spicy Asian food, as well as grilled white meats and pungent cheeses.
Bodegas Muga Blanco, 2017, Rioja, Spain, ($18.99), is another wine that’s been overshadowed by the red wines from this area. Time to take a look at this surprisingly complex, yet, easy-drinking wine, though, as it’s now available in greater quantities in our area. Tim Atkins says, “Muga’s new-oak fermented white blend of mostly Viura with some Malvasia and Garnacha Blanc is sometimes overlooked by Rioja lovers keen to sample their reds, but it’s a very well made wine with subtle wood, toast, pear and citrus flavours and poised, refreshing acidity.” This wine is great with vegetable dishes, rice, fish and shellfish, tapas and white sauce pasta recipes.
Domaine William Fevre, 2017, Chablis, AOC, France, ($29.99), is the quintessential Chablis wine. The 2017 village Chablis has a dusty, chalky, austere, wet granite nose with a great crystalline purity and impressive saline notes. The palate is fresh and crisp, with an acidity that brings out green apples, crunchy fruits, lemongrass, pineapple and lime peel nuances-very complex and layered. Like all the best 2017s, there is a potent marine, sea breeze influence on the finish. As you might guess, a natural for shellfish, especially lobster.
Talk to The Wine Guy at jdris8888@gmail.com
