Ever get tired of drinking Chardonnay all the time? There's really no need to be ashamed. Believe it or not, even the most die-hard Chard-heads grow weary of that buttery-oaky thing once in a while.
Oh, I know what you're thinking. You want to try something a little different, but those ultra-dry Sauvignon Blancs and Pinot Grigios just ain't your thang. Not to worry, my Chard-loving friends. When it comes to luscious white wines, there are lots of other grapes in the vineyard. And many of them are tastier and more interesting than those tiresome Chards you've gotten into the habit of buying.
Here are some rich and flavorful examples to perk up your palate:
Chenin Blanc — Famous in France as the main white grape of Vouvray, Chenin Blanc suffered a bad rap in the U.S. after ending up in too many crappy American jug wines. Often made with a touch of sweetness, Chenin Blanc wines are characterized by their acidity and delicious fruitiness. We benefit from their lowly reputation — they're often sold at ludicrously low prices!
Semillon — This grape is known for its spicy, peachy flavors and low acidity. It's often blended with Sauvignon Blanc or Chardonnay to add complexity and roundness. The wines can be made in various styles, from dry to very sweet.
Viognier — Typically grown in the northern Rhone Valley region of France, Viognier is now starting to appear in many California vineyards. The wine has full, rich, spicy flavors and unbelievable perfumed aromas. Not sweet — just rich and substantial. For a real splurge, try one of the super-intense Viogniers from France's Condrieu region.
Pinot Blanc — A mutation of the Pinot Gris grape, this one's high in acidity with a spicy apple experience. The grape produces a dry, fruity and soft wine that's similar to Chardonnay, but with more complexity. Some of the best Pinot Blancs come from the Alsace region of France. Domaines Schlumberger is a good label to try.
Multi-Grape Blends — Despite what grape-ist wine snobs might say, there's no shame in inter-grape mixing. Chardonnay takes on tasty new dimensions when it's blended with other grapes, like the ones listed above.
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This article appears in Sep 27 – Oct 3, 2001.