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Hi all.

This is my first post on these forums and I'm hoping you all can help to point me in the right direction of what wines to explore next.
As it stands, I usually have one or two go to wines that I drink for all occasions. I understand how pairing the right wine with the right food enhances it, however I wouldn't say I'm yet at the point where this is something I practice. I drink the majority of my wine apart from meals.

I used to be a big fan of dry red italian wines such as brunello and chianti and many Montepulciano wines. I also loved a good california cab sauv.
Unfortunately, I developed a case of bad heart burn and most red wines now upset my stomach so I try to avoid them and opt for white wines.

My girlfriend drinks white wines so I decided to try to find a happy middle ground between what she likes and what I like.
She was used to drinking a sweeter reisling so I tried this, but it was much too sugary for me. We were both able to compromise on a semi-dry reisling without too much residual sugar, but it wasn't perfect.

We also drink a fair amount of Santa Margharita pinot grigio.
I'm sure you're all familiar with this wine, but if not it's here:
http://www.santamargherita.com...not_grigio_valdadige
I like this wine, but it's a little dead to me and has very little complexity or depth.
The next wine I found was at one of my favorite italian restaurants and it's called Fertuna Plato Bianco.
http://www.fertuna.it/inglese/plato_bianco.asp I ordered a case of this wine and love it. The viognier gives it a nice floral note and some depth which I appreciate, but it's still got the clean, dry qualities of the santa margherita. I've tried 100% viognier wines before and was not very impressed.

I think what I like in a white wine is clean, dry, well-balanced, refreshing characteristics. I like some depth and complexity to a wine to give my palette something to explore. I like floral notes, and definitely do not like when a wine is too fruit forward. I also don't like a wine to be acidic. Finally, I like what some people refer to as minerality.

I've given you a little history of my favorite wines and my tastes. I'm hoping you can recommend some types of wines that possess some of the characteristics above so I can branch out and try some new wines that I'll love.
Since I'm looking for some wines I can drink on a regular basis, I would prefer to keep the bottles under $15 if possible, but I'll gladly take other suggestions to give them a try or for special occasions.
I'm always open to trying new things.

Thanks for your help.

Kevin
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knuss, first of all, welcome. You might want to give Sauvignon Blanc a try. There are many different styles, it is produced in many wine regions, and with a few exceptions is usually a very good value. Some of my friends have mistaken the acidity and citrus profiles on some versions for sweetness, but most versions of SB are really dry. For starters, I would consider Chateau Ste. Michelle from Columbia Valley, WA. It's readily availble for about 10 bucks and is usually very consistent between vintages. Sharper, more "tangy" versions can be found from New Zealand. Look for 2010 Brancott or Nobilo, at about the same price point. Good luck!
quote:
Originally posted by billhike:
knuss, first of all, welcome. You might want to give Sauvignon Blanc a try. There are many different styles, it is produced in many wine regions, and with a few exceptions is usually a very good value. Some of my friends have mistaken the acidity and citrus profiles on some versions for sweetness, but most versions of SB are really dry. For starters, I would consider Chateau Ste. Michelle from Columbia Valley, WA. It's readily availble for about 10 bucks and is usually very consistent between vintages. Sharper, more "tangy" versions can be found from New Zealand. Look for 2010 Brancott or Nobilo, at about the same price point. Good luck!


I've had a few Sauvignon Blancs, but never been too impressed. This very well may be that I've just never had a good one. I'm okay with citrus, it's usually fruits such as apple, pear, etc that I find to be obnoxiously sweet.

I've had Cheau Ste. Michelle more than a few times. I'm ashamed to say the first time I had it was at Cheesecake factory and I paid $26 for the bottle! I can get it around here for about $8 and it's a good wine. I think it fits most of my criteria, but there's nothing really unique about it to me. It's pretty ordinary.

The Nobilo and Brnacott sound really good. I haven't had a new zealand wine since I lived in europe. I'll give them a try... thanks!

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