Discovering the right White Wines for Your Dishes
Australia is the world’s fourth largest wine exporter, making 760 million litres of wine and contributing 5.5 million USD to the Australian economy per year. Wineries in Yarra Valley and other regions generate a vast array of red and white wines, with each winery concentrating on certain vintages.
Generally, white wines go well with light food items. In addition, it is a great aperitif (alcohol based drinks provided before you eat to encourage appetite). The right times during the calendar year to serve white wine is for the duration of the summer months or spring, when their fresh flavours truly come alive. White wine comes from non-coloured grapes. Red grapes can also produce white wine if the vintner, or winemaker, is not going to extract color from the grapes’ red skin. Various grapes and wine regions develop different kinds of white wine.
Yarra Valley, located in Victoria, is amongst the top makers of white wines within australia. Named after the local Yarra River, the region is relatively cool, making it ideal for planting Chardonnay, Pinot grigio, Marsanne, Riesling, Semillon, and Fume (or Sauvignon) blanc. Knowing the difference between these kinds of white wine can help you select the right one to serve with your meal.
Chardonnay
Chardonnay is amongst the most common grape kinds harvested by wineries in Yarra Valley. The vines are versatile, making it possible for wine makers to cultivate them in a variety of areas. Chardonnay wines have rich flavours with a mild hint of citrus fruit. Fermenting Chardonnay wine in oak barrels also provides an additional layer of buttery taste (much like vanilla, toast, or coffee). Chardonnay will go well with chicken or fish.
Pinot Gris
James Busby first introduced Pinot gris (or Pinot grigio) in Australia in 1832. This particular grape type yields more dry, crisp wines with an acidic kick. Wineries in Yarra Valley and other regions of Australia call sweet wines created from this type of grape “Pinot gris”, while more dry ones are called “Pinot grigio”. Pinot gris or grigio have versatile flavours that go well with nearly every type of food.
Marsanne
A number of the oldest Marsanne vines are in Australia, dating all the way back to 1927. Vintners typically mix Marsanne and another grape variety (Roussanne) to make white wines possessing rich, nutty flavors, with hints of pear and spices. Young Marsanne vintages go well with sea food, while older vintages are excellent with roast chicken or veal.
Riesling
Riesling hails from Germany, but it promptly became one of Australia’s most widely planted grapes, 2nd only to Chardonnay. Riesling’s flavour can vary according to region and vintner. Aussie Rieslings, just like the ones from wineries in Yarra Valley, typically have fresh citrusy flavours, which will get more potent as the wine ages.
Fume or Sauvignon Blanc
Sauvignon blanc hails from the Bordeaux area in France. Sauvignon blancs have a distinct, herbal taste, which reminds lots of people of fresh grass or bell peppers. These wines are versatile and fit most dishes, but work best with salads, chicken, or fish.
Whether you’re organising a get together or preparing for an evening meal with a significant other, choosing the right white wine to go with your food is essential. Don’t just go for the first wine you can see at a shop. Find out about certain wine and meal combinations before making a decision.
Madison Thomson Author is a vino critic who believes the very best white wines originated from wineries Yarra Valley.
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