Blog
VINEPAIR - Just because the evenings are turning crisp doesn’t mean your wine can’t follow suit. While lighter-bodied red wines start to take center stage this time of year and steer us toward the big reds that can carry us through stew and casserole season, there is a compelling case to be made for drinking white wine all year long, if that’s your preference.
Many grapes, regions, and winemaking techniques can produce weightier whites that maintain a crisp edge, yet still can stand up to the richer dishes that cold weather inspires. To that end, we asked 15 sommeliers: What’s your go-to cold weather white wine?
Known for its high acidity and distinct mineral characteristics, Ribolla Gialla produces wines that range from bright, citrusy and green-apple-like when made in a fresh style, to complex, rich, and nutty when produced in an oxidative style or aged in oak. With its characteristic flavors of yellow apple, lemon peel, pear, and almond, and often subtle hints of honey and wildflowers, Ribolla Gialla is a versatile wine that pairs well with a variety of dishes, particularly seafood and lighter poultry dishes. Its intriguing balance of fruit, acid, and mineral characteristics makes it a favorite among sommeliers and a pleasant discovery for wine explorers.
