When you come to think about it, “white” wine is a curious misnomer. Milk is
white and so are Malibu bottles, but “white” wines are transparent. Actually,
there are very few wines that are as colourless as water. More often than not,
white wines come in different shades of yellow, sometimes with a greenish tinge,
sometimes bright gold. In the case of white Shiraz, the wine is usually a
delicate pink. Old and rich Sherries and Madeiras are sometimes brown. Apart
from dessert wines, the most important feature to look out for in white wine is
freshness. It makes it an ideal welcome drink at parties and celebrations,
because a fresh dry white wine is a wonderful stimulant for the appetite.
Terrasses d’Azur Sauvignon Blanc 2008 (white), France.
(Friendship Bt. 415)
This Sauvignon Blanc (SOH-vihn-yohn BLAHN) is a pale straw colour with shades of
green. It comes from the huge Castel Frères Company near Béziers in Southern
France. There’s a fulsome and refreshing, slightly creamy aroma of grapefruit,
pineapples and tropical fruit. With bags of grapefruit and pineapple on the
taste, you’ll probably notice a citrus acidity cutting pleasantly against the
fruit. First impressions are of a well-made wine and this is confirmed by the
long and satisfying dry citrus aftertaste. And a dry wine this certainly is,
despite the fruity and sweet-smelling aroma.
I’d be happy to drink this on its own as a refreshing apéritif (it’s only 12%
alcohol), though you may prefer it with food. Fish and chicken spring to mind
and I think it would work well with some Thai dishes too. Of course, it should
be served really quite cold. It’s available at several other local outlets.
“Sawasdee” Chenin Blanc PB Valley 2008 (white), Thailand.
(Best, North Pattaya, Bt. 295)
Here’s a real charmer from the Kao Yai Winery. Their vineyards lie more than 900
feet above sea-level, in the hilly Kao Yai district of Nakhon Ratchasima
province. Chenin Blanc (SHEN-ihn BLAHN) grapes originate in the Loire valley of
France, where they are used for making anything from sparkling wines to dessert
wines. Over the years, they have found their way into the New World and are
often considered one of the most versatile white grapes of all.
This wine is a light straw colour with a slightly oily, silky appearance. It
looks good in the glass, which is always a pleasing start. Actually, it looks a
lot more expensive than it is, for this is an amazing bargain. There’s a pretty
assertive aroma of pineapple, peaches and rich tropical fruit with slightly
peppery overtones - worth at least a dollar a sniff. Swirl it around in the
glass and you’ll even see the little rivulets (known as “legs”) running down the
inside of the glass.
This classy little wine was made by Prayut Piangbunta, Director & Chief
Winemaker at Kao Yai. It’s slightly dry with a light body and a soft silky
mouth-feel with a flavour of pineapples and passion fruit. There’s a superb
balance of fruit and mellow acid. The wine was aged in stainless steel tanks to
preserve the freshness. At just over 12% alcohol, it’s a superb little
easy-drinker and would be perfect as an apéritif or welcome wine for your next
social event, if you can still afford to have them. I’d suggest that you serve
this wine really cool and give it time to breathe. Take out the cork and stick
it in the fridge for an hour or so. The wine I mean, not the cork.
