What varietal white do you prefer, Sauvignon Blanc, Chardonnay, Riesling, Gewurztraminer, Viognier, Pinot Gris
November 26th, 2009
ETC
I Like Gewurztraminer
However favourites change on a moment.
It depends on what I am eating with it.
But I tend not to drink Gewurztraminer – too assertive in it’s floweryness (and it definitely DOES NOT match spicy Oriental foods!!!!!!!!!! That is an American invention. Those that know realize one should drink bone dry rosés instead, or perhaps a sauvignon blanc). Except if I can get a succulent Gewurztraminer from the B.C. Okanagan Valley appellation. Oh my God are they good! Glyceriny. Smooth. Rich. So balanced. (In a recent column the N.Y. Times’ wine critic, who is also wowed by many of the Okanagan whites – some of the best pinot gris in the world, too – stated that similar luscious gewurztraminers are being made in a part of Australia but I have not yet tasted any).
I just recently tried the new Trader Joe’s private label gewurz – it is a 3 buck Moe, not a 2 buck Chuck – and found it interesting. It is subdued in character and like most of TJ labels worth 3 times the price.
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November 26th, 2009 at 7:38 pm
Aha! We agree again, as on red, although my son bought some dessert Riesling a couple of weeks ago that was wonderful. Blossom Vineyard or something like that. Way too expensive. I almost killed him when I found out how much he payed for it. Then I tasted it, and melted into the floor it was so good.
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November 26th, 2009 at 8:22 pm
Gewurztraminer
Riesling
Pinot Gris
In that order. Don’t care much for the others.
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November 26th, 2009 at 9:08 pm
I like Riesling myself.
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November 26th, 2009 at 9:24 pm
I like all of them but if I was given the choice of each and was going to have some of each, this is the order I would personally go in:
Pinot Gris
Viognier
Sauvignon Blanc
Gewurztraminer
Riesling
Chardonnay
However, I tend to avoid Chardonnay’s because I find a lot of them are over done.
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See my profile.
November 26th, 2009 at 10:08 pm
I never had a Gewurztraminer that I did not like.
Rieslings are 50/50 – I like the sweet, and not the dry ones.
Sauvignon Blanc is probably my second or third favorite white wine behind Muscat: nice and fruity- and fruity enough to cover the ‘dryness’ (usually).
Chardonnay – my middle-of-the-road wine favorite.
Pinot Gris – great when crisp and light to medium body.
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November 26th, 2009 at 10:32 pm
It depends on what I am eating with it.
But I tend not to drink Gewurztraminer – too assertive in it’s floweryness (and it definitely DOES NOT match spicy Oriental foods!!!!!!!!!! That is an American invention. Those that know realize one should drink bone dry rosés instead, or perhaps a sauvignon blanc). Except if I can get a succulent Gewurztraminer from the B.C. Okanagan Valley appellation. Oh my God are they good! Glyceriny. Smooth. Rich. So balanced. (In a recent column the N.Y. Times’ wine critic, who is also wowed by many of the Okanagan whites – some of the best pinot gris in the world, too – stated that similar luscious gewurztraminers are being made in a part of Australia but I have not yet tasted any).
I just recently tried the new Trader Joe’s private label gewurz – it is a 3 buck Moe, not a 2 buck Chuck – and found it interesting. It is subdued in character and like most of TJ labels worth 3 times the price.
References :
November 26th, 2009 at 10:53 pm
Prosecco …..mmmmmmmm yum
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November 26th, 2009 at 11:43 pm
Pinot Gris,,,,,,,,
Sauvignon Blanc…..
If I am in Germany,,,,,,,,yes a Gewurztraminer…or Riesling.
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November 27th, 2009 at 12:21 am
A really good Viognier is a revelation from on high, but they are few and far between. I’ve never had a Pinot Gris or Pino Grigio or Pino Blanc that I thought tasted like anything- they just don’t do it for me.
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November 27th, 2009 at 12:34 am
I tend to like most Rieslings; I seem to always be able to find one that can go with what I want, because there is so much variety amongst this one varietal.
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November 27th, 2009 at 12:52 am
I LOVE Riesling…I’ve never had a bad one (prefer the German to the Australian, though.)
If I were to put them in order, though, I’d go:
Riesling
Gewurztraminer
Sauvignon Blanc
Viognier
Pinot Gris
Chardonnay
I actually despise Chardonnay. Every single one I’ve tried has been kind of fatty-tasting. I like my whites crisp, and Chardonnay always seems so…wobbly.
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November 27th, 2009 at 1:20 am
Cedar Creek Ehrenfelser from the Okanagan Valley. Fruit galore!
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November 27th, 2009 at 1:27 am
in order of my fave to least fave:
sauv blanc
pinot gris
viognier/chard (tie for 3rd)
gewurz
riesling
I am not really much for sweet wines. Sauv Blanc & Pinot Gris are very food friendly. and I tend to consume wine most often with food. Or I cook with it and then enjoy some with a meal. And these two wines are more consistent than Chardonnay in terms of flavor. Especially Sauv Blanc from New Zealand (isabel estate, cloudy bay & oyster bay) and Pinot Gris (king estate from Oregon and luna from Napa)
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November 27th, 2009 at 1:40 am
Sauvignon Blanc
Riesling
Voignier
Pinot Gris
Gewurztraminer
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November 27th, 2009 at 2:01 am
Dry Rieslings, Fruity & Floral Viogniers, Citrusy Sauvignon Blancs, Burgundy-style Chards, Soft and silky Pinot Gris!
Tough choice! I also like Rhone-style white blends and Vermentino.
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