White Road Wines
Keeping with the tradition of taking some wine along on a holiday road trip, it is no problem throwing a few white wines in the cooler with the beer. In fact, many people would rather take a white wine on the road than a red, especially to go with a light snack or picnic fare.
White Road Wines are attractive because there are many with low alcohol and are just “lighter” to the taste. There are also a variety of flavors available with whites that make them marry well with a wide array of snacks. Whites are also good for a lead-in with appetizers for a meal that will later include red wine with the main course.
For your next trip, let’s check out two varietals as pack-alongs. One is Pinot Grigio and the other is Voignier. Both easily combine with just about any picnic snack, but in different ways.
Pinot Grigio, sometimes mistakenly called a “brainless wine” by critics, is consumed in Europe as a luncheon wine. This is because it has very subtle flavors and low alcohol. It doesn’t fight with the meal and can be quaffed right along with any brisk conversation. For chips and salsa, give Big House’s, ever so slightly sweet, “The Birdman” a try. It is also excellent for the younger crowd.
If you’re interested in a white wine that has more flavors and body, consider Viognier. This varietal drinks quite well just by itself, but it also combines in a very balanced way with just about any cheese. Voignier is known for its peach and melon aromas with a long smooth finish.
Many red wine lovers call Viognier their favorite white. A good one that is available at many outlets is Bask “Babcock Ranch”. Note that Viognier’s are not as easy to find as other varietals, their prices can go up quickly with top-shelf brands, and many are only available at boutique wine shops.
Pack these in the cooler with the beer. Take them out and uncork 30-40 minutes before drinking. Otherwise, they will be too cold to do their flavors justice.
Written by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.