Italian Pinot Grigio on Jimmy Brings, alcohol delivery in Sydney, Melbourne and Brisbane

White wine often gets a bad rap. Compared with its scarlet cousins—the more sophisticated, refined drop—white wine can sometimes attract cheap connotations. The reason? There are some really lousy ones out there. Their main flaws are being too tart, too sharp, too fresh or a combination of these horrors.

That said, there are some excellent white wine options out there—some of which we (of course!) stock. Let’s talk about how to best select a great white based on their flavour profiles.

Pinot Gris/Grigio
Notes: Citrus, honey, apple, pear, melon.

Pinot Grigio and Pinot Gris white wine

Let’s begin with the elephant in the room: Yep, Pinot Gris and Pinot Grigio are cut from the same cloth (well, if cloth were a grape). But while the same grey fruit (‘gris’ and ‘grigio’ are French and Italian for grey) forms the foundation for each, the results are slightly different.

Pinot Gris hails from the Alsace region in France, and it’s a drop that’s typically full-bodied with a smooth and silken texture. They are a more viscous than their Italian peers and have more potential for cellaring.

Grigio is a little different—it’s lighter; more delicate and best enjoyed very young. It generally displays floral and stone fruit aromas, with just a little spice.

With lively flavours that don’t overwhelm the palate (with alcoholic or oak flavours, like some other wines can) both Pinot Gs are versatile matches for a range of foods.

Try the Lily of the Valley Pinot Grigio with creamy pasta or the Ribbon Hills Pinot Gris with shellfish.

Notes: Green apple, citrus, papaya, pineapple.

Green grapes chardonnay

This green grape is the most popular of all wine grapes, grown in many different areas across the world.

Generally speaking there are two main types of Chardonnay. There’s the kind that’s buttery with notes of vanilla—and, according to some romantics, toasted marshmallow—all byproducts of the oaking process. Then there’s the young, un-oaked kind, reminiscent of crisp green apples and sometimes, hints of citrus.

If you’ve got steak on the menu, opt immediately and without question for an oak-y variety such as the Franklin Tate Estates, which still holds some lift while being creamy. If you’re dining al fresco with cool salads and canapés, the more citrusy Krondorf is the drop for you.

Sauvignon Blanc
Notes: Grass, herbs, citrus, pineapple, peach.

Marlborough Sauvignon Blanc from Jimmy Brings

Sav Blanc is what some might consider a chameleon grape; with many countries producing their own version of the drop. Flavours can vary from fresh and herbaceous to earthy and soil-like, to zesty and citrus-y.

The regions best known for their Sauvignon Blanc are California, France’s Loire Valley and Marlborough in New Zealand. Per those Kiwi ones, a short stroll through our website will reveal our preference for them.

Our Kiwi neighbours are all about Fresh, zesty notes, which make their grape-based nectar best consumed young for a maximally refreshing feel. Match Marlborough Sav Blancs like Pear Tree or Big Blanc with Thai food, creamy carbonara, seafood or cheese.

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