Many of you know that I am on an acid kick right now. Given the choice, I seem to always reach for bottles of white that have racy acidity such as Gruner Veltliner from Austria and Sauvignon Blanc from New Zealand. Recent additions to my acid collection include a fantastic Leeuwin Siblings Sauvignon Blanc/Semmillon blend from the Margaret River in Australia. We served it in a tasting flight this weekend at Cellar Door and the tasters loved it. Much like the wines of Bordeaux, the Semillon in the blend gives the wine a bit of extra roundness and body while the Sauvignon Blanc bursts thru with mouthwatering acidity and grassy notes ($29). The other big seller we had this weekend is a product of King Estates in Oregon. It is a relatively new product called Next Riesling. Actually, Riesling was the first grape planted in Oregon – but the grape is oftentimes overshadowed by other varieties such as Pinot Noir and Pinot Gris. The wine is designed and priced to be an everyday value wine that has character and balance. Citrus, floral blossom, peach, lemon and perfumed aromas are supported by crisp acidity. Retailing at $14 – this is my new favorite “Tuesday Night Wine.” What makes high acid wines so great? They are stellar with food – any kind of food. So grab a bottle of high acid white and a bag of chips and kick back for the night. Summer may be over – but whites are still at the top of my list.
About the Author: Marianne Frantz
A Certified Wine Educator, Marianne holds a Diploma in Wine & Spirits from the Wine & Spirit Education Trust (WSET) of London, and has also earned the Advanced Sommelier qualification from the Court of Master Sommeliers. After successfully participating in an educational competition sponsored by the Wines of Australia in the spring of 2008, Marianne became an educational Ambassador for Wine Australia USA. She is also a Certified Spanish Wine Educator.