Gewürztraminer (spicy white)

Let's go straight to the point...

AROMA AND FLAVOUR:

Gewürz is the quickest and easiest way to explain what spicy wine means. We are not talking here hot chilli pepper, but rather exotic gingery notes with a bit of peach and apricot hidden behind. Quite often cardamom and turkish delight are also present. What makes it different is its aroma (it's heavily perfumed) that is literally soaring out of a glass to hit your nostrils... "Ausgezeichnet!"

BEST REGIONS:

*FRANCE - Alsace
France has mastered wines from this grape. They make it fragrant and spicy, but not oaky. Weighty as it may get, it should offer acidity at hand for a perfect balance.
(http://www.laithwaites.co.uk/product/Domaine-Bott-Geyl-Gew%FCrztraminer-Les-El%E9ments-2012/29709)
Again look for grand cru to get the best wine, but don't rely too much on what you can read on the label. Again, be open to wines and do not trust the labels blindly. One thing is sure, vendange tardive (late harvest) or selection de grains nobles ('selection of noble berries') indicates sweet wine.

*NEW ZEALAND - Marlborough
Thanks to its cool vineyards we can admire wines full of citrus and tangerine. That's it. No more talking. Let's get down to popping open those bottles :)
(http://www.laithwaites.co.uk/product/Hunter's-Gewurztraminer-2011/28608?_requestid=729131)

Sauvignon Blanc (racy and aromatic)

Good old Sauvignon is now starting its great journey through people's palates all over the world. It's coming from behind the shadow of Chardonnay and French elegant Sauvignon from Loire Valley (see the post on light and elegant SB http://lacantinadinata.blogspot.co.uk/2014/08/sauvignon-blanc-light-and-lean-style.html), and I personally believe that many grapes are now battling their pompous, elegant, oh-mon-dieu colleagues from France. Have nothing against France, but just demand justice. May all grapes be equal! For, example, think how expensive is Champagne in comparison to excellent Cava (both made according to "Methode Traditionelle") and you will see what I am getting at ;)

AROMA AND FLAVOUR

Warm-climate Sauvignon is much riper and fruiter than its cousin from cool regions. It produces aromatic wines which are packed with fruits and spices offering a fair amount of perfume that will wake you up!

BEST REGIONS

* NEW ZEALAND - Marlborough

Heaven bless New Zealanders for deciding to grow a traditional French grape in their soils, as they gave Sauvignon a new excellent style. You will taste - above all - happy gooseberry, a bit of dancing passion fruit, with some hypnotising herbs ;)

(http://www.laithwaites.co.uk/product/Split-Rock-Sauvignon-Blanc-2013/28806)

That said, Marlborough doesn’t have monopoly for wines from Sauvignon. Going south (Waipara/Canterbury) you will stumble upon some leaner representatives of the grape and going north (Martinborough/Wairarapa) you will meet savoury and rich Sauvignon.  So try around!

* SOUTH AFRICA - Cape

Well, well, well… South Africans sure know how to meet needs of those demanding. If you, too, feel like elegant French grape is too “shy”, yet daring New Zealand Sauvignon is too pungent, you should definitely give Western Cape’s wine a try. It is somewhere in between, offering pleasant lime notes.

(http://www.laithwaites.co.uk/product/The-Rustler-Sauvignon-Blanc-2013/29180)

CURIOSITY KILLED THE CAT:

* In Chile some vineyards use a different variety of grape called Sauvignonesse in production of Sauvignon (???) wines. Even though the label still says it is Sauvignon and the name “Sauvignonesse” sounds posh, the wine lacks fruit and is as flat as me in 1^st grade :P

*The Californians have developed an original type of Sauvignon called Fume Blanc. Americans! They always have to do it their way. This one is rich, creamy and often sweet.

Colombard

Colombard grape has its roots in the Cognac region in France, of course not without a reason. It is used as the base in brandy production. While no one is complaining abound brandy, there are probably quite a few people complaining about wine it produces. Imagine the same base wine used in brandy and wine and you will get it.

AROMA AND FLAVOUR:
Boring as it may get, you will still be able to trace floral, light notes.
(http://www.laithwaites.co.uk/product/Bon-Courage-Colombard-2013/29237)

For those who need more action and fresher taste, Colombard is blended with Ugni Blanc (or Sauvignon Blanc) to create Vin de Pays des Côtes de Gascogne. Do try both of them and see the difference in its character.

Well, can't complain... Give me a cigar and play Janis Joplin... :)

A quarter of Italian whites

We are talking Pinot Grigio, Frascati, Soave, and Orvieto.
I cannot speak subjectively of Italian wines as I am myself an Italian-kissed white wine. I do, too, taste light, crisp and fresh ;) Ask Kevin if you don't believe me.

AROMA AND FLAVOUR:
PINOT GRIGIO will entertain you with its lemony, spritzy nature (http://www.laithwaites.co.uk/product/Il-Pino-Pinot-Grigio-2012/29036).
FRASCATI and ORVIETO will imitate the same, but will add some violet note.
SOAVE is the only rebel as it will show you its creamy side sprinkled with some almonds.
(http://www.laithwaites.co.uk/product/Borgo-San-Lorenzo-2013/29643)

Be aware of cheap bottles as, more often than not, they will be a blend of one of the good grapes above and dull Trebbiano that could make you put a ban on Italian wines. Don't!
Ok ok, even poor Trebbiano can be friendly and not necessarily that cheap (or cheaper than, let's say, Pinot Grigio). I believe it is up to the hands of skillful wine-makers. So, here we are, be very open to wines and don't snap any judgements. Wines get pretty sensitive ;)