Wines That Rang our Bell in March 2014

Our Favorite Wine Writers Share Their Picks

 


Spring seems to have actually arrived here in the Northeast, and while the nights are still threatening us with near freezing temperatures we’ve broken through the 70 degree mark more than once and the sun has even started to shine brightly, bathing us in resplendent warmth. That can mean only one thing when you are a wine geek.

It’s time to break out the whites!

Sure we’ve been dipping into white wine now and again during the cold, dark months of winter, but now we’re serious. new vintages are gracing out shelves, fabulous offerings from around the world are at our fingertips, but as is so often the case, the selection far exceeds our ability to filter it. That’s where our friends come in. Check out some of these great suggestions for Springtime whites from some of the best writers in the biz!


Photo courtesy Andreas Kollegger via Flickr/CC

Dezel Quillen

As the weather warms many of you will transition from hearty reds to lighter and refreshing white wines. Besides Pinot Noir, our friends in Oregon’s Willamette Valley grow and craft some really nice acid-driven Chardonnays and Pinot Gris. The 2012 Aspen Pinot Gris (SRP $18) from Youngberg Hill is medium-bodied and fresh with a vibrant tropical core that’s accented by aromas of ripe pear and muted mineral tones. The palate offers yellow-fleshed fruits framed by a slight brackish quality with a supple mouth-feel and crisp, citrusy acidity that carries through from start to finish. Overall, a delightfully pleasing and food-friendly wine that’s ready for spring or summertime sipping. Approximately 107 cases of this wine were produced. Region: McMinnville, Oregon. (Other info: ABV 13.7%, 100% Stainless, screw cap enclosure.)

Dezel Quillen
 

 

Mary Cressler

Favorite white wine for spring
 
I love the white wines from Friuli-Venezia Giulia, Italy, in the spring, especially Ribolla Gialla and Friulano. The later has fruity and floral characteristics with lively acidity and noted minerality. They are fresh, clean, delicate, smooth, perfumed with aromas of peaches, pears, apples, honeydew, and hints of almonds (which is a quite lovely quality). These wines are crisp, clean, light and lively.
 
These are light and fresh wines and go well with light appetizers, soups, and pasta dishes. They are also quite delicious with prosciutto! You can find good examples fromLivio Felluga throughout the states. 
 
Mary Cressler

 

Susannah Gold

Favorite white wine for spring A Vermentino from Liguria, from the Colli di Luni, Cantine Lunae Bosoni, was light and dry with citrus and apple notes as well as floral hints and some minerality. An oenologist friend calls Vermentino a semi-aromatic grape, not quite as aromatic as Moscato or Gewurztraminer but mid-way. I love Vermentino in the spring. Luni is an ancient Roman city near the Magra river. The whole area runs from the Apuan foothills to the Mediterranean and is at the crossroads between Liguria and Tuscany. 

Susannah Gold

Jameson Fink

Jameson Fink
 
Favorite white wine for spring
 
I really dug a 2012 Domaine Labbe Abymes Vin de Savoie. A refreshing white with a little bit of weight for those cooler spring evenings.
 
Jameson Fink

 

Richard Jennings

I like a lot of white wines in Spring, from high acid Greek and Italian whites, to a rich, ethereal Auxerrois from Alsace. If I have to choose just one, it would have be Chablis, as it pairs so well both with Spring veggies and my beloved oysters.
 
The best young one I’ve had recently was a delicious bottle of 2010 Domaine William Fèvre Chablis Grand Cru Les Preuses: Light green-tinged yellow color with clarity; very appealing, tart green apple, yellow apple, ripe quince nose; rich, complex, ripe quince, mineral, tart apple palate with a beam of acidity; long finish 97 points
 
Richard Jennings
 

 

Clifford Brown

To me, spring is meant for crisp, New Zealand Sauvignon Blanc wines.
 
My favorite from last spring was the Greywacke Sauvignon Blanc from longtime Cloudy Bay winemaker Kevin Judd.
 
 
The wine is a very light, pale, straw color.  The crisp and clean nose has grapefruit, minerals, lime, lemon zest, white pepper, gooseberry, and a touch of an herbal note.  This has a light body with tart citrusy acidity.  On the palate tart grapefruit and white pepper lead off with lime and lemon kicking in on the back end.  The finish is long and mouthwatering with minerals and an herbal note joining the citrus and white pepper.  A stunning wine for a warm afternoon with or without food.  (92 pts)
 
Cliff Brown

 

Madeline Puckette

Favorite white wine for spring:
 
Hanna winery makes an awesome Sauvignon Blanc that has just a touch of spritz, which is an unexpected characteristic for Sauvignon.  It's like being punched in the face with a bouquet of fresh cut grass and wild flowers; the spritz makes the aromas fly full speed out of the glass and into your nose.  I was impressed to find out that Christine Hanna utilized the efforts of super underrated classic Sonoma winemaker Merry Edwards.  Girl power.
 
Madeline Puckett 
 

 

Bob Fyke

 
Nobody does Arneis like Giacosa, or at least I haven't yet found one as good. It has such a great backbone, but with finesse, floral notes, stone fruits, and sometimes apple notes, plenty of acidity and minerality...every time. It pairs well with many types of food. Yes, easily with traditional white wine fair, but also with dried meats and cheeses. So reliable, and satisfying, it holds up through to the bottom of the bottle.
 
Bob Fyke
 

 

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  • Snooth User: Brian Mack
    108176 25

    Here in Kuala Lumpur Malaysia we have had the William Fevre paired wonderfully with Chinese style steamed Garoupa and the Greywacke was magnificent with day fresh sashimi. O it can be hard in the tropics...

    Apr 17, 2014 at 8:52 AM


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