NOT LONG AGO, We sent out a survey to F&W readers and asked what their favorite white wine was. Generally, if you send out a poll with that question, the answers come in, the gears whir, and the vast machinery spits out an answer: Chardonnay. It's been the most popular white wine variety in the U.S. for decades. However, F&W readers-a far-sighted, original bunch to be sure-beg to differ. Your fave white grape? It's Sauvignon Blanc.
And why not? Sauvignon Blanc is zingy and fresh; it does the jitterbug while Chardonnay is doing the waltz. In some places, New Zealand particularly, it takes on notes of cut grass and bell peppers (loved by many, loathed by some); in other places, it's flinty and austere; elsewhere, it mellows into melon or mango notes. Always, it suggests citrus of one form or another-grapefruit, lemon, lime. It's rarely aged in oak (though it can be) and rarely rich in style (though it can be). Done well, it's got a kind of finger-snap zip that wakes up your palate, one reason that it's also so good as an aperitif.
Bu hikaye Food & Wine dergisinin June 2024 sayısından alınmıştır.
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Bu hikaye Food & Wine dergisinin June 2024 sayısından alınmıştır.
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Already a subscriber? Giriş Yap
The Gilda Age - How to perfect the world's best bar snack at home
In the late 1940s, Rita Hayworth turned heads in Hollywood with her sultry, sharp-tongued, titular role in the movie Gilda. Hayworth's character also made a lasting impression further afield in Spain, at Casa Vallés bar in Donostia-San Sebastián, inspiring the creation of a pintxo-a tiny, toothpick-speared snack-that still bears her character's name today. The new pintxo was so popular that it was quickly adopted by other spots throughout the city. It is now Basque country's most iconic bar snack
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Australia's stunning island state is home to stellar cool-climate wines, a vibrant dining scene, and the freshest air on earth.asmania smells fresh. Parks and wilderness cover 40% of the island, and much of the rest is farmland. Swept by the Roaring Forties-intense westerly winds that buffet the southern hemisphere- the atmospheric station at Cape Grim in the state's northwest corner regularly records the earth's most pristine air. Down here in Australia's southernmost state, not far from Antarctica, simply taking a breath is delicious. But that's not all that's delicious. Grapes retain mouthwatering acidity in the chilly, maritime climate of Tasmania (or Lutruwita, as it's called in palawa kani, the local Aboriginal language). Having loved Tolpuddle Vineyard's earthy Pinot Noirs, full of cranberry and orange-peel flavors, back in New York, I'd made a pilgrimage to the island for its wine.
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