My favorite summer white is a Sauvignon Blanc from New Zealand. Lately I’ve been trying some Chilean and South African Sauvignon Blancs that are very good. Or stainless steel fermented Chardonnays. They are usually much lighter than the buttery, oaky Chardonnays.
For reds…try a Gamay Noir slightly chilled. Yup, I never thought I would chill a red wine, but this one needs it. It’s light and refreshing. ( Served warm is like drinking a luke warm glass of milk…yuck! ) The Gamay will also pair nicely with Salmon.
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