wino_logo.jpeg
Illustration by Andrew Saegar, tHEARTdept.
Hey, fellow lushes! Have you noticed it's getting dark at like 6?

Fine by me, just means Wine O'Clock starts

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The Wino Picks Three Red-Hot Whites to Celebrate Summer's End

wino_logo.jpeg
Illustration by Andrew Saegar, tHEARTdept.
Hey, fellow lushes! Have you noticed it's getting dark at like 6?

Fine by me, just means Wine O'Clock starts earlier. I'm marking the end of summer by going into the light and binging on whites. During our recent heat wave, The Wino was chugging white wine like it was . . . well . . . white wine. I found some cool cheap stuff that goes down easy and, get this, is under $10! OK, there's also a $20+ pick that's (shifting into my best British mod accent) absolutely gorgeous!

What makes these juicy gems so terrific is that they taste great with seafood, especially halibut cheeks, which I'm kind of obsessed with right now. I mean, come on. Who doesn't love chewing on a good cheek?

Check out the picks after the jump!

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Lone Birch White is made with fruit grown in the Yakima Valley, a wild mix of grapes, really. It's sauvignon blanc, pinot gris, chardonnay, semillon, roussanne, and a smidge of marsanne.

The blurb on the label says the wine's "fruit forward," which is another way of saying it's a little on the sweet side. But that's OK. It's got enough snap to keep it interesting. While it's a super-sipper on its own, the wine really perks up when you drink it with fried fish.

Bonus points for no headache, and Lone Birch White is only $8! I bought it at McCarthy & Schiering on the top of Queen Anne, after picking up my halibut next door at Wild Salmon, and hit Mr. McC up for advice on similarly good deals. (Betcha didn't know thi,s but Dan was the man, dishing out wine reviews in Seattle Weekly back in the day. He knows it all, but isn't an insufferable snob.)

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No hesitation, trying to upsell, bam! He pointed me to a delightful $9 Chardonnay called Mirth. It's made by the same folks behind Owen Roe wines, which The Wino adores. The Oregon-based winery uses Washington grapes for this chard, which is as soft as a cashmere sweater on the first chilly day of autumn, yet it's got that green-apple crispness that fills me with a feeling of . . . mirth. Four outta four brown paper bags! Thanks for the tip, Dan!

Finally, there's the elegant 2010 SBS from Cadaretta, a blend of sauvignon blanc and semillon. Those grapes are like the spaghetti and meatballs of the white-wine world. They're great on their own, but so much better together. The Wino could drink this lovely wine all night long, with its beguiling mashup of bright fruit and rich, butterscotchy back end. No, I'm not talking dirty, and, no, the butterscotchy-ness is not super-sweet. It's just right. Four outta four brown paper bags!

Now, grab some whites and get out there and soak up the last weekend of summer!

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