White Blends

Just as with last month’s red blends, this month’s “new” white blends aren’t really new. They use the same basic idea of blending grapes to add complexity, but in whites this often adds acidity as well. As with any recipe, you’ll find things you like about each wine that may differ from your drinking partner. But in the end, the goal for these wines is to create an intricate, drinkable blend that is well enjoyed in nice weather. 

This month’s wine selection is from Apple Valley Liquors, which has three locations, including a new store at 5470 W. 157th St., Apple Valley, 952-953-2525.

St. Hallett Poachers Blend 2007
From: Barossa, Australia
Price: $13.99
Breakdown: 68% semillon, 21% sauvignon blanc, 11% riesling
Pair it with: Cold fried chicken and coleslaw on a summer picnic.
A big citrus smell with tons of tropical fruit to follow, this wine was drier than I would have guessed. It presents a twist on the classic graves Bordeaux blend by adding riesling, but it pulls it off. It has a soft finish.

M. Chapoutier Cotes du Rhone Blanc 2008
From: Rhone, France
Price: $14.99
Breakdown: 60% grenache blanc, 20% clairette, 20% bourboulenc
Pair it with: Halibut or walleye.
The Rhone is known for red blends and is often overlooked in the white- blend world. This one has a beautiful floral nose, tart apple, and good weight all the way through to a soft finish. A wonderful value.

Chateau Lamothe Vincent Bordeaux Blanc 2008
From: Bordeaux, France
Price: $15.99
Breakdown: 40% sauvignon blanc, 40% semillon, 20% muscadelle
Pair it with: Oysters and a friend—a good friend.
This wine starts right off with attitude. Peaches and pear on your nose follow through to mix with lemony acid in the glass. The muscadelle adds a hint of honey.

Roederer Estate L’Ermitage 2000
From: Anderson Valley, California
Price: $53.99
Breakdown: 53% chardonnay, 47% pinot noir
Pair it with: Anything you want, just be sure to have it on a special day.
Arguably the best U.S. sparkling wine, it smells like freshly baked bread with peach marmalade. The pinot noir is pressed and removed from the skins so it doesn’t pick up any color, simply adding great body, elegance, and tiny bubbles.