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Wine Connoisseur (Contd)
Semillon is often blended with Sauvignon Blanc to fill out this more acidic variety of white wines.
Semillon alone has more subtle aromas and has a relatively low acidity. Its golden color along with
the scent of figs and lemons adds to its attractiveness and it goes well with cheese. This is one
of the few white wines that age very well.
Riesling is an excellent wine to have with food, because of its balance of sugar and acid and
its relatively low acidity. It can pair with white fish just like a dry wine, or with pork, and it
can also stand up to Thai and Chinese cuisine. Riesling's typical aromas are of flowers, tropical
fruits, and mineral stone. This wine is almost never oaked, which then leads itself to suitability
with most foods.
Frascati has been called
the “Gold Wine” from the ancient Romans, and it was reported to be the favorite
wine of Pope Gregorio XVI. Frascati is a
vintage wine that is dry, crisp, pale yellow and fresh.
It goes very well with soups, seafood,
poultry and other light dishes. It is
served best cold.
Chenin, the best of these wines have generally come from France, where its versatility is
exploited to great effect. The sweet wines are among the longest-lasting of all wines, and the
great dry white wines of the region are often listed among France's finest whites.
The Chenin is also the most widely-grown grape in South Africa, accounting for around 30 percent of
the country's vines. The wine made there is generally bland and acidic, often with overtones of grass
or green apples. It is for this reason that in the U.S. it often ends up in the generic jug wines
of bulk producers as acidity enhancer for high sugar/alcohol blends.
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