I read all the time that Viognier is a highly fashionable grape. Perhaps it is, but not among anyone I know. When it is time to serve white wines, most of my friends still pour out oaky Chardonnays, citric Sauvignon Blancs and the occasional Pinot Grigio.

Nothing wrong with any of that, of course. But if you are looking for a change, Viognier is definitely a white to consider. Read the rest of this entry »

A lot of people steer clear of Gewürztraminer. They say it tastes medicinal, that it isn’t dry enough, that it is hard to match with food. To all that I say “phooey”. At its best, Gewürz offers a magnificent cavalcade of tastes and aromas, luscious and varied enough to be drunk on its own. If your wine must accompany a meal, try Gewürztraminer with foie gras, veal or any cold meat. (Some even suggest drinking it with Indian food, a proposal that makes my flesh creep.) Read the rest of this entry »