Wine Talk

Snooth User: Gargouillade

What is a good white for someone who does not like white wine?

Posted by Gargouillade, Dec 22, 2010.

I am always open to trying a new white, but I am always disappointed. I am wondering if it is the variety's of white I try possibly? I think I have all but ruled out a chardonnay and sauvignon Blanc, both, when I try them the flavours allude me and all I taste is well ... gross.

As an example: I was at a wine event and tasted " Luis Pato 2007 Vinhas Velhas". The nose excited me! light peach /pineapple..... but then the tasting resulted in ... well less than favourable. Everyone else there were agreeing with the presenter, I on the other hand (quietly) was not. I am hoping that I am not just odd :)

When it comes to a red, the world is my oyster!  

The problem is, reds give my husband instant heartburn, so it would be nice to find a few whites that both of us could enjoy together ......

Or better yet, a red that someone who reacts to reds has found success with.

any and all suggestions welcomed :) 

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Replies

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Reply by Girl Drink Drunk, Dec 22, 2010.

Keep trying whites.  There are so many that are amazing. 

I'd suggest picking a country, or a region in said country, and starting there.  For example, if you just choose "Italy", there are hundreds of different whites available.  Some of my favorites include Arneis, Falanghina, Friulano, Vermentino, Greco, Garganega, etc.  Each wine is totally different.

I will say that if most reds give your husband heartburn, whites probably won't be any better, and perhaps worse.  A few tricks would be to opt for wines from warmer climates, which usually have lower acidity.  Also, stay away from sweeter wines, which tend to have higher acid levels.

Malbec tends to have the lowest levels of tartaric acid, while Barbera and Carignan have the highest levels of malic acid.

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Reply by napagirl68, Dec 23, 2010.

can you elaborate on "gross"?  I ask, because I am wondering if it is the BRAND of wine vs. the type.  What are you tasting when you say gross?  Too acidic, too watery, too sweet, too "pruney" (my own name for nastiest of whites, that are actually oxidized).  Too sharp?  I am curious to hear what turns you off, then maybe I could suggest some tries.

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Reply by dkimball141, Dec 23, 2010.

There is a winemaker in the Finger Lakes- Hermann J. Wiemer Vineyard, they make a Rose which is pretty good and might be a good compromise

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Reply by Gargouillade, Dec 23, 2010.

All really good suggestions thank you....

napagirl68:Thank you, I was trying to avoid the deeply descriptive words, but it really is too acidic leaving a sour taste on my tongue. 

girl drink drunk:I think I might just have to follow your suggestion and stay with the easier drinking reds and hope he continues to try an occasional glass enough to grow an appreciation/ tolerance. 

 

 

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Reply by wineguider, Dec 23, 2010.

Hi there Garg. . . Gar . . . oh well, hi there!! 

You should try sweeter whites.  Like you, I know a girl who hates white wine, especially California chardonnay, but she can enjoy these.  I suggest starting with:

$12 Bree riesling.

$15 Bollini pinot grigio.

$11 Pine Ridge chenin blanc & viognier blend

$6 Jacob's Creek chardonnay, which is NOTHING like a California chard

I can't imagine you not liking these.  If not, please tell me!! (wineguider@gmail.com)  Good luck!!

-Wineguider, www.wineguider.wordpress.com

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Reply by Girl Drink Drunk, Dec 23, 2010.

Sweeter whites usually have higher acid, which is exactly what the OP doesn't want.  ;)

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Reply by wineguider, Dec 23, 2010.

Hi Girl Drink,
I guess I would say, what she wants is a white wine that tastes good to her!  Understandable that you notice her dislike of acidity -- I am more focused on her dislike of chardonnay and sauv. blanc.
I am confident that my suggestions will work, but if not, I will be happy to suggest others!
Cheers,
Wineguider

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Reply by Girl Drink Drunk, Dec 23, 2010.

I was more focused on the heartburn factor.  If her husband is getting it in reds, he will almost certainly also get it with sweet whites, which require higher acid levels in order to remain balanced.

 

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Reply by wineguider, Dec 23, 2010.

OK!

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Reply by Richard Foxall, Dec 23, 2010.

I doubt that the wine's acidity is causing the heartburn.  The pH of gastric acid in the stomach is about 1.5 to 2, according to what I read.  A wine with that pH simply wouldn't be wine, it would be worse than vinegar.  (Wine is usually in the 3s, although sites say 2.8 to 4.2. Vinegar is in the low 2s.)  Heartburn is caused not by what you put into the stomach, but by the gastric acid escaping the stomach--also known as reflux.  Of course, drinking a lot of anything that might upset your stomach would cause heartburn--or perhaps something worse that can cause gastric acid to exit the stomach.   

I agree wholeheartedly that sweeter wines need more acidity to balance the sweetness, and even then it doesn't always work. That said, not all sweet wines try to be balanced.  In any case, maybe it's what you are eating with the red wine that upsets your husband's stomach, causing some reflux--my wife has this with fattier meals sometimes. http://heartburn.about.com/od/goodfoodsbadfoods/a/foodscausereflx.htm 

For her, it's definitely the duck fat and not the pinot noir causing the problem.

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Reply by JonDerry, Dec 23, 2010.

If you're up to make more of an investment, many people mention Montrachet from the burgundy region of France as their favorite whites.

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Reply by Richard Foxall, Dec 23, 2010.

You're going to want to be really you like Montrachet before you shell out for it, since it's on the short list of world's most expensive wines.

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Reply by napagirl68, Dec 23, 2010.

OP- Hmmm...  have you tried Torrontes from Argentina?  I like Tamari and Santa Julia is pretty decent, and not too pricey. 

Also, you may want to try an a viognier or a white rhone blend- I like the Tablas Creek Esprit de Beaucastel blanc.

I wonder what Sauv Blancs you have tried...There is quite a range in style there.  Also make sure you are not drinking your whites superchilled.  The average American refrigerator is too cold for whites... I take mine out and let it sit on the counter for an hour (unless you own/have room in a wine fridge).  Drinking whites too cold can give them a "bitey" taste, and take away their depth. 

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Reply by Stephen Harvey, Dec 23, 2010.

On Heartburn, I get it quite badly, but my local Doctor put me onto Nexium, one tablet a day no heartburn.

I checked with a good friend who is a Gastroenterologist and he said that is a very safe and sensible way to manage heartburn

[plus he said don't be stupid in relation to what you eat and drink]

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Reply by Girl Drink Drunk, Dec 23, 2010.

Foxy, you're probably technically right, but every time I drink high acid juice, I get rippin' heartburn.  Of course it's my favorite style. 
Sweet torture.

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Reply by Richard Foxall, Dec 24, 2010.

GDD, that would be because you like the wine, drink more... umm, look at your moniker.  ;-)

Wow, a thread that has turned into a discussion of heartburn.  Say, what's happening to wine, anyway?  Is it Parker or what?  And does anyone need GregT and me to come over and quaff a few bottles for them?  Anything to change the subject.

No, of course, we're trying to help.  I'm the one who went and got all medical. SH 's doctor offers the best advice:  "Doctor, it hurts when I do this."  "Well, don't do it." 

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Reply by Gargouillade, Dec 26, 2010.

lol too funny foxall, I will definitely search out the suggested wines... I am always open to try something new, or again. thanks again everyone :0

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Reply by gregt, Dec 26, 2010.

Garg - you might want to mention the whites you have tried, and I'm sure you probably don't remember the names but maybe the price range or the region?

Fact is, the common iterations of Chardonnay and Sauvignon Blanc don't have all that much in common so the fact that you're including both of them is kind of interesting.  I'm assuming, without knowing of course, that you have tried some CA Chardonnay?  And again, assuming, without knowing, that it probably was not Kistler or something over $60 but that it had a hit of oak? 

None of that is good or bad per se, it's just a way of figuring out what you tried and then maybe looking for something you didn't like that they may have in common.  In CA they sometimes put SB in oak, but generally it's not done that way.  OTOH, Chardonnay is very often done in oak in most places, which gives it a completely different profile. As a general rule, it's also usually made to have more body and texture than SB, although increasingly there's a movement away from that. 

And you've also tried Pato's wine, which is from Bairrada and is made of grapes indigenous to that region, none of which you're likely to have tried elsewhere.  If I'm not mistaken, that wine is done with a bit of oak but from memory, it's got a bit of peach on the nose reminiscent of Torrontes, although that's not a component.

Anyhow, those are three very different wines.

So if it's not the heartburn, but it's the fact that the wine doesn't really taste like fruit, it doesn't have much weight in the mouth, it's acidic and slightly alcoholic, it's got no sugar, it leaves your mouth with a sour taste, then maybe it's simply the fact that it's white wine and I'm thinking that you really don't like dry white wine at all.  It's not uncommon to feel that way, esp if you didn't grow up drinking wine.

I know a lot of people like that (my wife), and also other people who just don't like any red wine.  Puts you in a tough spot with your husband wine-wise. I'm not sure why he gets heartburn from reds and not whites - seems like he'd be miserable with either.  So if you can figure that out, go with reds.

 

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Reply by Avv, Dec 26, 2010.

Marsanne is the white for red. Try Thabilk or Micheltons

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Reply by rolifingers, Dec 28, 2010.

If you can get your hands on a bottle of  Dr. Konstantin Frank Rkatsileli and give it a try, you might like it. It's nose is citrusy and it is very crisp on the tongue with hints of pineapple & grape fruit. This white wine is awesome!

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