Let the Summer Entertaining Begin!

Cold and Crisp
Sauvignon Blanc Alternatives for Summer

Like many other wine lovers turned off by overly-oaked, I-feel-like-I'm-sucking-on-an-oak-chip Chardonnays, I tend to gravitate towards the opposite extreme when selecting a white wine, especially in the summer time. That often translates to a zesty, citrusy Sauvignon Blanc from New Zealand or Chile. But though I love them, some examples feel like one-trick-ponies: lean and mean, but missing a little bit of je ne sais quoi. Thankfully, there are lots of other great crisp whites to satisfy us acid junkies:

� Gr�ner Veltliner: With appealing white pepper notes, and a touch of citrus or peach, this Austrian beauty is known for its food-friendliness. It even goes with asparagus, which is notoriously difficult to pair with wine. Toss some with lemon juice, fresh herbs and garlic, salt and pepper, and grill for a few minutes. Serve warm or at room temperature.

� Vermentino: Va-va-voom! This crisp white originated in Portugal or Spain, but is widely grown on the French island of Corsica and the Italian island of Sardinia. Typically made in stainless steel, Vermentino has an attractive balance of luscious fruit and mouth-watering acidity, with a pleasant hint of bitter complexity. Locals sip it with fresh seafood, so try it with some freshly shucked oysters or simply grilled fish.

� Gavi: This beauty is grown in the Piemonte region of northwest Italy with the Cortese grape. Gavi tends is very acidic, fruity, persistent, dry and balanced, with a steeliness not often found in Italian whites. It's another great seafood wine!

� Vinho Verde: The Alvarinho grape provides crisp apple and lemon flavors (this grape is called Albarino in Spain), and a bit of added CO2 gives a lively spritz. Serve it with cheese, fruit, crackers and sausages and other cured meats, or with fresh grilled vegetables over angel hair pasta.

� Unoaked Chardonnay: When Chard is fermented in stainless steel, it's almost unrecognizable from its oaky counterpart! Grown in warmer regions, you'll taste pineapple, mango and other tropical flavors; pick a bottle from a cooler region, and the predominant flavors may be peach, pear or apple. Look for labels marked "unwooded" or "unoaked", and ask your wine merchant for recommended producers. Serve with grilled pork tenderloin with fruit chutney, or grilled chicken Caesar salad.