Monday, August 18, 2014

Wine Without Food


Occasionally folks want to sip some wine without food. What’s the best varietal or style to choose? For this purpose, I would go with fruity, unoaked (or minimally so), lighter bodied, crisp (higher acid or sourness), lower alcoholic selections. A little residual sugar in the wine works well here too. One of my all time favourites white varietals is Riesling. It’s so fresh, versatile and easy drinking. Unoaked Sauvignon Blanc from anywhere, Muscadet from France and Vinho Verde from Portugal are also great bets. For reds, try choosing varietals that possess little or no tannin (dry, puckery sensation on gums and lips) as this will render the wine bitter. Gamay or Pinot Noir should do the job nicely.

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