New recipes

The Hottest White Wines for Spring

The Hottest White Wines for Spring

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

So here's a question for all the ITB folks out there. With the change of the seasons, how heavily do you change your product mix? We all know that rosés are going to be big again this summer, and seem to be relegated to summer-time consumption. So stack-outs of affordable rosés are pretty much a given — but do you consider your entire product mix when warm weather comes around?

One argument for (subtly) shifting your product mix with the seasons: the temperature at which wines tend to be consumed. In the middle of winter, when your well-heated house might be 72 degrees, a wine straight from the fridge might seem a little too cool, but when it's 80+ outside, you know consumers will be swigging from bottles kept on ice, and rightly so. It's no stretch then that a different type of wine might be in order as the mercury rises, something simple without losing nuance, lower in alcohol to help one cope with the heat, and generally crisp and bright.

Of course, the same can be said for reds. In fact this is all rather obvious. The trick is how you use this information. Finding the wines that both fit the general model people want in a season while satisfying their desire for a range of attributes — which swings from familiarity to diversity — is the huge challenge. So what's hot, so to speak, these days?

I can only comment on what I've been seeing, but here are some wines that seem to be getting a little more buzz this year. Ready for summer, yes, but is the marketplace ready for them? That’s yet to be seen.

The Hot, Chilled, Stuff

Vermentino: Until recently available almost exclusively from Tuscany and Sardinia, Vermentino is taking off. I've tried samples from Lodi, Ore., North Carolina, and Australia over the past few weeks. While not all are exciting, many have been. With its typically lemony flavors, bright acidity, and tendency towards showing terroir, Vermentino seems to be a perfect summer wine that is slated for success around the world. Will this be its breakout year? I'm not sure, but I think we're getting really close.

Moscato: Moscato has been on fire over the past few years, replicating the ascendancy of rosés. While this is generally a good thing, one has to wonder what might become of dry Muscats. Is there an opportunity to move people off the sweet stuff when it comes to warmer summer weather? I might be hopeful, primarily because I love a good dry Muscat, particularly with chilled seafood dishes. But if I were still in retail I'd have plenty of Mosacto on my shelves through this summer.

Alsatian Pinot Blanc: I wrote about a few Alsatian Pinot Blancs just this past week, and will write about some more from the USA and Italy soon. Why? Because I love them and frankly can't believe how little love they tend to get. It should be an easy sale — just move someone gently from Pinot Gris. Easier said than done, yes, but once people try these wines, with all their depth and precision, at least a few will have to question how they were ever satisfied with the Gris.

Sauvignon Blanc: Sauvignon Blanc will continue to be a top seller, but from where? Are palates tiring of the bold style popularized by New Zealand? I think there's a bit of a renaissance in appreciation of examples from France, with Sancerre leading the bunch. Quincy and Menetou-Salon certainly promise to be big players this summer, but I think the real surprises are going to be coming from points south. Think coastal Chile and South Africa. Not only do wines from these two locales combine the best attributes of New and Old World Sauvignon Blanc styles, they're also inexpensive — and we all know price is one of the biggest drivers of summertime wine purchasing.

So there are a few wines I would count on for surprising on the upside this summer. I'll talk about red wines in my next installment, but before then I would love to hear what you hope to feature on your shelves this summer. What looks to be your hot white wine of 2013?

— Gregory Del Piaz, Snooth

How I Cook When I'm Impatient for Spring

Every other week Bon Appétit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the Healthyish newsletter, you’ll get the scoop before everyone else.

Every year around this time I revisit a handful of poems about spring that I bookmarked when I was in college and very into National Poetry Month and smoking Djarum Blacks. I have left my clove cigarette days behind, but my love for “The Seven of Pentacles” by Marge Piercy remains. It’s all about appreciating the waiting period before a harvest, when all you can do is be patient and trust that things are happening, even if you can’t see or hear or feel them at work:

Connections are made slowly, sometimes they grow underground.
You cannot tell always by looking what is happening.
More than half the tree is spread out in the soil under your feet.
Penetrate quietly as the earthworm that blows no trumpet.
Fight persistently as the creeper that brings down the tree.
Spread like the squash plant that overruns the garden.
Gnaw in the dark and use the sun to make sugar.

At the end of the longest season of the longest year, in the throes of late-stage pandemic burnout, it’s tempting to look back at the last 12 months and feel like I’ve done a whole lot of nothing. But then I remind myself that’s just the burnout talking. My little earthworm army has been hard at work all along, and perhaps it’s time to give them some credit.

Photo by Alex Lau, food styling by Rebecca Jurkevich

For those of us who love to cook, it’s not really spring until the arrival of your favorite early-season produce. For Basically editor Sarah Jampel, it’s hot pink stalks of rhubarb (make her Rhubarb-Brown Butter Bars as soon as you find some). For many chefs it’s fussy fava beans and even fussier artichokes. And for me it’s my beloved asparagus, or ’gus, which I always think is going to show up at the markets here in New York in early April but never seems to until late in the month. If you’ve got a hot ’gus tip for me, please drop me a line so I can make this Black Pepper Tofu and Asparagus ASAP.

Garlic Butter Mushrooms and Onions with White Wine

These Garlic butter mushrooms are the perfect vegetarian side dish to share. Make a double batch because they&rsquore so good. Our skillet garlic mushrooms is a reader favorite!

Mushroom are such a polarizing vegetable. Folks either love &rsquoem or hate &rsquoem and it&rsquos a passionate love and hate response. We have friends that are obsessed with our garlic mushroom recipe and others that shy politely away from it. It&rsquos totally fine to be a hater cause we still love ya. We all have certain foods we dislike, but mushrooms definitely aren&rsquot one of them. We&rsquore always on the search for new ways to get our mushroom-hating eaters to at least try one bite. And if they like it, we&rsquove succeeded!

Video: Garlic Butter Mushrooms Recipe

Our garlic mushroom recipe cooked in luscious garlic butter with caramelized onions is a step in the right direction. Add a splash of white wine to that and we&rsquore happy! When the mushrooms and onions are caramelized together, the mushrooms are loaded with flavor. Cooking the mushrooms to a nice caramelization keeps them from having that &ldquorubbery&rdquo texture and much more delicious with all the garlic and crusty tidbits from the pan. It&rsquos not a pretty dish. The brown-on-brown isn&rsquot always the best color combination for food. But the flavor from the wine, garlic, butter and lemon is outstanding and takes the focus back to the palate. Pair it with a steak, pork chop or chicken breast. Pour yourself a nice glass of wine. It&rsquos a simply awesome dinner that could possibly get a mushroom hater into a lover. It&rsquos always worth a try!

The Most Delicious White Wines for Hearty Holiday Pairings

The holidays mean it's time to start stocking up on tasty white wines to pair with hearty fare. Whether you're a diehard sauvignon blanc fan or a sucker for chardonnay, a glass of chilled white wine is a universally crowd-pleasing beverage for virtually any season &mdash but especially winter. You might be looking for a briny bottle to pair with raw oysters, or maybe you're after something crisp to sip alongside your favorite creamy cheese.

The good news? The versatility and vast global spectrum of white wine (even in unexpected countries better known for their reds) is truly a beautiful thing. There is something for everyone. We've rounded up the best white wines that you should be sipping as temperatures start to drop.

New Zealand is known for its crisp, juicy sauvignon blanc, and this Cloudy Bay Sauvignon Blanc from Marlborough is a delicious example of what this region is all about.

With its luscious aroma of pink grapefruit and lime zest, and enough acidity to make your mouth water, this soft yet zippy wine pairs well with goat's milk cheeses and fresh pasta served in creamy sauces. It's also a perfectly food-friendly wine to serve at your upcoming holiday feasts, which makes this pick my editor's choice.

Most tasting notes describe this South African sauvignon blanc as &ldquofresh,&rdquo &ldquoclean,&rdquo and &ldquovibrant,&rdquo and I literally described this wine as "lip-smacking" the first time I tried it. I still think that works. It's got that signature bite-into-a-green-pepper crispness and grassiness, mellowed out by a chalky minerality that lingers.

Crack this wine open this winer for your next dinner party, especially if you're serving soft goat cheese, artichokes, or asparagus.

This organically farmed, chemical-free natural wine from France's Loire Valley region is at once briny and buttery salty yet slightly sweet. Our favorite wine to pair with raw oysters or seafood pasta dishes, this is one bottle you'll love cracking into once the temperatures drop this winter.

Plus, the under-$20 price point is so fair. You're good to us, La Pepie. Pair this one with seafood. It's as simple as that!

This Sonoma Valley sauvignon blanc is crisp and citrusy. What stands out most distinctly about this wine is its gorgeous, fresh aroma &mdash equal parts passionfruit and fresh basil.

Try this refreshing sauvignon blanc with creamy Brie or soft goat cheese this winter for a balanced pairing. Thanks to its gorgeous bottle, we also recommend this one for a host or hostess gift.

For a well-balanced, flavorful, and easy-going pinot gris, pop open a bottle of La Crema at your next dinner party. The citrus notes and mineral undertones make this a versatile and food-friendly wine for virtually any occasion.

Try this with lightly sauced garlicky pastas, chicken tacos, or baked salmon with a ginger glaze this winter.

Not your mom's butter bomb chardonnay, Tank Garage's Yacht Rock takes a much smoother spin on the varietal. With the addition of the Colombard grape for added citrus notes and minerality, plus a touch of Pinot Blanc and Sémillon for a fresh kick, this well-balanced white wine is crisp and refreshing sipped during any season.

If, up until this point, you never considered yourself "a Chardonnay person," this dry unoaked chardonnay from Carneros-Sonoma, California, might change your mind. There are classic sweet notes of honey and pear, for sure, but this wine has an earthy, mineral taste that haunts the palate and cuts through any sweetness.

Try this chardonnay on its own or paired with charcuterie, and then tell all your friends that chardonnay is cool again.

If you haven't dabbled in Austrian wines, consider this bottle of Grüner Veltliner your gateway bottle. The experts at New York's Astor Wines named this white wine a staff pick for its versatility and fresh flavor, so you should probably give it a rip.

With notes of fresh herbs, white pepper, and lemongrass, this is a super refreshing blend to pair with any fresh seafood, crispy potato, or salad dish. Did we mention this comes in a party-ready 1-liter bottle?

Spanish and Portuguese white wines are on the rise, with a special focus on a younger variety called vinho verde. Light, crisp, and just slightly fizzy, this fun white wine stimulates the palate and is practically screaming to be paired with raw oysters or a fresh shrimp cocktail appetizer this winter.

Oh, and did we mention that this white wine is less than $10? Your wallet can thank us later!



Most whites tend toward medium to high acidity but little to no tannins. Full-bodied whites have higher-than-average alcohol contents, though most whites are at or below the average of 11.5% ABV (alcohol by volume) for wine.


White wines feature any number of 10 different flavor profiles, which serve to categorize the wine for consumers. A white wine may include flavors of citrus, stone, or tropical fruits. It may be creamy, bitter, or astringent. You&rsquoll also find whites with herbaceous flavors, including grassy or green aromas or floral aromas like lilac or rose. Honey is a common aroma as well.

Sangria Recipes by Category

Sangria Links

Sangria Recipes Ebook

You'll have instant access to over 100 delicious sangria recipes from your Kindle, your laptop, your PDA, or any other PDF-viewing system! Perfect for any sangria lover!
Sangria Recipes Ebook

Do you have a favorite sangria recipe not shown on my list? Do you have a suggestion about the instructions for any sangria recipe? Please Contact Me - I'd love to hear about it!

If you're a fan of sparkling wine cocktails, come enjoy our a huge library of Champagne Cocktail Recipes!

Note: I created these sangria recipes and have had them online for years. If you find similar sangria recipes elsewhere, it's because someone copied my idea. I do appreciate it when visitors write in to warn me about the plagiarism - but usually there's not much I can do about it! What's really funny is when they copy my design right down to my sangria pitcher. That's a bit much :)

10. Rhubarb Raspberry Cobbler With Cornmeal Biscuits

If cake’s not your thing, perhaps you’d rather add Melissa Clark’s 45-minute rhubarb and raspberry cobbler to the list instead. Her recipe features cornmeal biscuits, which come together just as easily whisked in a bowl as they do in a food processor. Or go all-in on rhubarb with a pie from Edna Lewis. In her recipe, adapted by Molly O’Neill, Ms. Lewis calls for only eight ingredients (two of which are salt and water). You’ll find nary a berry in the mix — just fresh, chopped rhubarb kicked up with a bit of sugar and nutmeg.

Fundamental Wine Varieties

The method of wine making is thrilling and simple. As everyone knows wine is produced from grapes and the recipe has been developed over centuries. Positive, first grapes are harvested, positioned in a container and squeezed. These strategies have been developed over lots of of years within the vineries making the entire course of much more thrilling and extremely technical. The important thing level of the winemaking is the method of fermentation with a view to produce alcohol- wine can ferment for 3 days or three years, relying on the fashion of wine the winemaker is attempting to supply. A winemaker contact can tremendously have an effect on the wine style similar as wine barrels. Every container (oak, stainless or plastic) outcomes with completely different results into the wine when saved into completely different canister.
Grapes are divided into two important classes – white and black, beside the truth that the white grapes aren’t solely white skinned they are often inexperienced, yellow-green, gold or light-orange. Black grapes will also be characterised with a crimson or blue color and are richer in antioxidants. Sorts of Wine Wines might be categorised into the six major classes: white, crimson, rose, glowing, dessert and fortified wines. White wines are typically produced from white grapes they usually include no crimson pigmentation. Hottest white wines are Chardonnay, Pinot Grigio / Pinot Gris, Riesling and Sauvignon Blanc. Clearly crimson wines are produced from crimson grapes and sometimes have extra tannin and the next content material of alcohol. The first distinction between wine colors comes from tannins, that are extra concentrated within the crimson grapes and transferred into the wine juice. Common crimson wines embody Beaujolais, Cabernet Sauvignon , Chianti, Merlot, Pinot Noir and Zinfandel. Rose wines are mid-point between black and white wines even they’re produced from crimson grapes. Rose wines do not absolutely flip into crimson color as a result of the grape pores and skin has been eliminated so the crimson pigments aren’t any extra current to offer a wine crimson pigmentation as an alternative they’ve sufficient of a reddish tinge to make them differentiate from the white wines. The most effective rose and most conventional Rose wine is Zinfandel.
Glowing wines might be produced from any number of grapes. Their primary attribute is the extraordinary effervescences that come from the carbon dioxide bubble through the fermentation. Champagne is a kind of glowing wine named by a area in northeast France. By legislation, wines could solely be known as Champagne when they’re made completely from grapes grown within the Champagne area and produced in response to strict pointers. Common glowing wines embody Cava, Champagne, Cremant d’Alsace, Moscato d’Asti and Prosecco. Candy or Desert Wines are ready with excessive sugar content material, as a result of the grapes are harvested very late when sugar ranges are excessive or grapes are “drying ” on straw so the focus of sugar could be very excessive. These are thought of to be the sweetest wines. Fortified wines are those that are produced with small focus of wine juice. As a substitute they’ve Brandy or different spirits added throughout fermentation. The Brandy prematurely stops the fermentation course of, leaving a excessive quantity of sugar within the wine. Fortified wines are typically candy resembling dry late harvest Rieslings, Madeira, Port, Sherry and Sauternes. These have been initially designed to make sure the wine survived lengthy voyages on 17th century ships.

33 Fresh, Colorful Spring Salads That'll Make It Easy to Eat Your Veggies

These bright, refreshing salads make the most of the season.

One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce (like lettuce, green beans, peas and radishes) than in one of these delicious spring salads. From healthy lunch ideas to the perfect side dish for ham (start planning your Easter dinner menu now!), these spring salad recipes will convince the whole family to eat their greens.

The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar.

Meyer lemons are a bit sweeter and more fragrant than typical lemons, and they add interest to this salad that's hearty enough for dinner.

Can you say Viognier?

Can you say Viognier?
While Chardonnay is still the most popular white wine in the U.S., savvy wine drinkers are starting to catch on that it is not the only great white wine. Many people are trying other white varietals, including Sauvignon Blanc and Pinot Gris (also known as Pinot Grigio in Italy). But along with these interesting whites, save room for one of the hottest white wines on the scene. Viognier (vee-yoh-N’YAY) has the rich “mouth feel” of Chardonnay, but a totally different flavor profile, with sexy aromas of lychee and flavors of peach and lime. Viognier is an unusual grape from France’s Rhône Valley, that has grown in popularity with the “Anything But Chardonnay” crowd.

Some of America’s most interesting Viognier made its way to California in a strange way. While Viognier has been grown in California in small quantities since the late 1980s, Michael David’s Incognito white wine was awarded the title "Best Rhone in the World" in 2000, as a Roussanne, another white Rhone grape. However, using DNA testing, experts at U.C. Davis later determined that this grape was a rare clone of Viognier, and not a Roussanne after all.

Michael David’s Incognito Viognier 2006 is a rich, ripe wine filled with tropical flavors and has the deliciously cleansing bitter-lime finish that is characteristic of the Viognier grape. Think of Incognito Viognier’s flavors as a combination of Riesling, Sauvignon Blanc and Muscat. It makes a marvelous aperitif wine to sip by the pool, and is a great compliment to Asian food. Viognier can also can stand up beautifully to seafood in butter and cream sauces.

Region: Lodi
Price: about $15


When I think of Viognier, I do not think of California per se.

Do you tend to focus on California wine only?

Michael, I will be writing about the granddaddy of all Viognier, Condrieu, in a future post.

Condrieu, as you know, is the Rhone's most celebrated white wine, at least for me. Some people prefer Marsanne or Roussanne, the OTHER white grapes from the N. Rhone.

So, just as with Champagne, sparkling wine that comes from outside of the Champagne region, any Viognier that is grown outside of Condrieu is called Viognier.

My wife is very fond of Duet a very inexpensive Chardonnay/Vognier blend from Latour. She prefers the French whites because they aren't as oakey as the Californias. It's only 7 buck a bottle at Trader Joes'.


  1. Petre

    I think you will allow the mistake. I can prove it. Write to me in PM.

  2. Rambert

    Incredible. It seems impossible.

  3. Ferchar

    I am not worried.

Write a message