Archive for category: Wine Blog

Regenerative farming is a practice that is becoming more popular in vineyards and winery properties. Before you can be “regenerative” you must first be “Certified Organic”. Produce can be called organic if it is certified to have grown on soil that had no prohibited substances applied for three years prior to harvest, by a third party inspector. USDA certified foods are grown and processed according to federal guidelines addressing soil quality, animal raising practices, pest and weed control, and additives. Organic producers rely on natural substances, physical, mechanical and biological based farming methods. Traditionally European winemakers have been following the guidelines of their ancestors for centuries; making wines with very little intervention, including that of fertilizers, pesticides and other additives. However, most of these wineries have not gone so far as to pay their government to come in and inspect them and make sure they are following the guidelines (though that movement is changing as public demand calls for such labeling). Therefore they are not considered certified, they are simply using organic practices.

Before wine can be sold (and labeled) as organic, both the growing of the grapes and their conversion to wine must be certified. All the grapes must be grown without synthetic fertilizers, fungicides and herbicides, and in a manner that protects the environment and soil.

The legal definition of “organic wine” does vary from country to country, with the main difference being the use of preservatives such as sulfur dioxide, or SO2, sulfites during the winemaking process, and certain yeast strains. In the US if a wine is labeled “made with certified organic grapes” it can still contain up to 100 ppm of sulfites or use nonnative yeast. Traditional wine can use anywhere from 250 to 400 parts per million of sulfites. The use of added sulfites is a hot debate within the organic winemaking community. Organic certification also does not guarantee the use of renewable energy, responsible water use, or environmentally sustainable packaging.

Regenerative agriculture is a conservation and rehabilitation approach to the farming system, focusing on regenerating the topsoil, increasing bio diversity, and improving the water cycle. Wineries use composting and cover crops in an attempt to armor the earth, increasing soil health.

Sustainable agriculture is a practice defined by the US Code as an integrated system of practices having a site-specific application that will, over the long term, satisfy human food and fiber needs. Environmental conservation, reduced water consumption, and a self-supporting system of productivity and usefulness to maintain and improve soil fertility. You will often see SIP Certified (Sustainable In Practice) on a wine label.

While Natural wine and natural farm practices do not use any “approved” substances, neither chemical nor organic fertilizers are added to the soil, there is no official or regulated definition of “natural wine”. The natural movement in winemaking stems from a group of growers and farmers using simple, traditional methods (as our European forefathers mentioned earlier). Natural wines are often produced using no pesticides, herbicides, chemical additives and few to no, or only native sulfur and yeast.

Biodynamic farming principals as they pertain to winemaking, involve using a similar concept to above, however all components of the vineyard are considered one solid organism where the eco system of the farm functions as sustainable, using natural materials, soils and composts and no chemicals. Austrian philosopher Rudolf Steiner started the idea of biodynamics in the 1920’s- predating organics, based on the lunar calendar and astrological influences. There are root days, flower days, fruit days and leaf days, as well as the famous Cow Horn. It is believed that to bury a cow horn near the end of a vineyard site row will stimulate microbial soil, regulate PH, and dissolve minerals while stimulating seed germination.

All of these principles are unique yet still similar in their goal of maintaining and sustaining the vineyard land. Do any of them taste “different”. There is no straight answer. Natural wines will always taste slightly different than “regular wine” as most every day wine is made with genetically modified yeast strains whether it is used to correct the color, or balance a slightly off flavor. Sulfites are the number one preservative of wine, keeping fruit flavors fresh. Sulfites release sulfur dioxide gas, which is an active component in preservation of many foods, drinks and medications. Everything from baked goods to canned foods, dried fruits and soups and condiments carry trace amounts of sulfites. Winemakers are scientists and chemists before they are artists. The following wines are some of our favorites utilizing the above practices here at Ed’s.

Hedges CMS Sauvignon Blanc Columbia Valley, WA

Hedges Family is certified both Biodynamic and Organic with their famous Red Mountain AVA (American Viticultural Area) in Washington State. The CMS stands for Chardonnay, Marsanne and Sauvignon Blanc, and the blend, though mostly Sauvignon Blanc, offers aromas of grapefruit, lemon zest and baked apples, with bright citrus flavors and touch of herbaceousness. We give it two bones.

Lamura Grillo Sicilia DOCG

Completely organic with vineyards resting on the coast of Sicily in the Valley de Bellice, a hilly land where the air is filled with the scents of the Mediterranean Sea. These lovely white grapes are hand harvested and soft pressed before aging on the lees. Crisp refreshing citrus notes and hints of salinity, perfect with fresh seafood. We give it two bones.

Montinore Pinot Noir “Red Cap” Willamette Valley, OR

Montinore uses insect-promoting and nutrient infusing cover crops, and aligns with regenerative farming practices. Horn Manure 500 – where the cow horn is packed with cow manure and buried near the vineyards for 6 to 8 months, imparts a rich soil characteristic. This Pinot Noir expresses the beautiful terroir that is the Willamette Valley; red fruit, ripe currant, soft white pepper and a touch of leather. We give it three bones.

Benziger Sonoma County Cabernet Sauvignon

Mike and Mary Benziger have been farming on Sonoma Mountain for over 30 years. They introduced biodynamic and organic farming practices to their land in the mid 1990’s. All of Benziger’s production facilities are certified sustainable and organic with the CSWA – California Sustainable Winegrowing Alliance. This Cab shows charred oak aromas and flavors with black fruit notes and spicy peppercorn. We give it three bones.

Castoro Reserve Petite Sirah Paso Robles, CA

This wine is from CCOF – Certified Organic Blind Faith Vineyard that is nestled on the east side of the Paso Robles AVA and the Estrella District Vineyards. Established in 1983 with the goal of producing world class wines, the winery production has grown from just a few barrels back then to over 40,000 cases today. 100% Petite Sirah, dry fermented to small American oak barrels, the wine shows big bold fruit, but balance with firm tannins and hints of blackberry, pepper and black tea. We give it two bones.

Breaking Bread Zinfandel by Kokomo CA

Old Heritage vines that have been in the ground for over a hundred years, are dry farmed to express the essence of American Zinfandel, using Carbonic Maceration, whole cluster fermentation and no chemical yeasts or additives. The winery is committed to the Natural Wine movement. This Dry Creek Valley Zin is lower in alcohol, well balanced and fruit forward. Fig and plum, blackberry and a touch of spice. Enjoy slightly chilled, we give it two bones.

Winemaking is at the total discretion of the winemaker and their team, it is subjective and there are thousands of choices for the connoisseur. Come see us or give us a call or order on line and we can help you select.

By Carolyn R Brow

The history of Valentine’s Day is a bit muddled (and bloody) dating back to ancient Romans feasting (with much drunkenness) and well, getting couples together with rituals including sacrificing animals. Yikes! Two saints were also executed on February 14, both named Valentine, who were later honored by the Catholic church with the celebration of St. Valentine’s Day. In the fifth century, Romans were still celebrating the date while the Normans were celebrating Galatins- which literally means “lover of women” both around February 14. Poets Shakespeare and Chaucer also wrote of the holiday, which featured handmade paper cards with hearts. It was finally in 1913 in America, Hallmark began mass producing and marketing what we now regard as Valentine’s. A day for love and indulgences. Valentine’s Day has become a social holiday celebrated around the world, from Argentina to Canada, Great Britain, Australia, France, Mexico and Korea. In the Philippines it is a day for mass weddings and anniversary celebrations, and the day has expanded to include all kinds of expressions of affection.

The kind of affection we love here at Ed’s is fermented grape juice! So if you’re planning to celebrate this Valentine’s Day, let’s break out the bubbles! And if sparkling wine isn’t breaking out the romance for you, we have some lovely still wines to try. Read on.

Champagne Lombardi is located in the Aube region of Champagne, France where Chardonnay and Pinot Noir grapes flourish between the hillside vineyards and forests that dot the area. Stephane’ Lombardi released his first cuvee in 2011, the birth year of his daughter. Champagne Lombardi Axiome is made from 100% first run juice, 70% Pinot Noir and 30% Chardonnay aged for 24 months on the lees and then 12 more months after disgorgement. Notes of green and red apple, as well as pear and yeasty biscuit, the champagne is approachable, crisp and refreshing. Wine Spectator awarded 90 points, we give it three bones on the Brunello scale.

Champagne Palmer Brut Reserve was created by a group of seven grower families whose Premier Cru and Grand Cru vineyards of the Montagne express harmony and balance. Palmer and Co established in 1947 distinguishes itself through the grand terroir of Cote de Bar and the Marne Valley. These classified vineyards present a unique palate for the master Champagne blender Xavier Berdin and the work of his team of enologists. Palmer Brut Reserve is based on a selection of wines from the best vineyards in the Champagne region. The Premiers and Grand Crus of the Montagne de Reims area lend their distinctive personality to these wines. The nose is clean citrus, pear and apricot, with subtle notes of hazelnut and flavors of buttery brioche. A blend of Chardonnay, Pinot Noir and Pinot Meunier with a minimum of 4 years aging. Perfectly balanced and seductive – three bones on the Brunello scale.

If bubbles are not really your thing for Valentine’s, then how about a little fun?!

Send Nudes Rose’ could be the perfect message for your love! SLO Down wines owner Brandon Allen (who we will be cruising with this April) knows a thing or two about being fun! And he makes great wines. This 100% California Pinot Noir is like a beautiful glass of pale, pink sherbet. The nose is bursting with apricot and strawberry with just a touch of white pepper on the tongue on the finish. We give it two bones.

Born from a bootlegging operation in his garage, Brandon Allen’s wine Sexual Chocolate Red Blend is hedonism at its best. A blend of Syrah, Zinfandel and Malbec, no chocolate was used to make this wine- but there are hints of cocoa in the finish. Packed with ripe, dark fruit and exotic spices, and a lingering, silky finish. We give it three bones.

We hope you get to indulge whether with friends, a special someone, or maybe that four legged friend curled up on the couch with a movie and great bottle of wine this Valentine’s. Salute’

By Carolyn R Brown

We love the holidays here at Ed’s Fine Wines, any reason to celebrate with a bottle of bubbly or a special wine to share or even consume “just because”, it’s the holiday season! Let’s take a look at some of the great holiday selections we have that pair with your holiday table.

Any celebration is made more fun with the pop of a cork and the flow of some effervescence! Whether it’s Prosecco from Italy or real Champagne from France, or some extraordinary, carbonated wine from right here in the good old US, bubbles make it a party!

We love Mionetto Prosecco to start off any gathering. Since 1887 the Mionetto family has been making wine in the heart of the Valdobbiadene, a famous region for the Glera grape used to make Prosecco, in Italy. They use the Charmat method; the second fermentation takes place in large autoclaves to help maintain freshness and aroma. Apple, mineral, and vanilla nuances, brut style finishes dry and clean. We give it two bones.

Champagne Lombardi is a boutique house from Lyon that began in 2011- Stephane Lombardi, a relative outsider as a grower, but a veteran to the beverage industry, surrounded himself with the best winemakers and enologists and his cuvee’ consistently garners over 90 point ratings. A nose of peaches and pears with a touch of lemony fruit. Toasty notes and refined spices. We give it two bones.

Chateau Palmer Brut Reserve was founded in 1947. Premier and Grand Cru from the Montagne de Reims which gives the Champagne its elegance and refinement. The clean nose of apricot, citrus and pear with subtle hints of hazelnut gives way to a succulent palate that finishes with flavors of buttery brioche’. We give it three bones.

These selections would make fine hostess gifts as well should you be heading to a party or celebration. Rose’ is a wonderful aperitif or accompaniment to many dishes, whether you are serving a shrimp cocktail appetizer or crab cakes, or simple fish spread.

Send Nudes Rose’ is a well-crafted 100% North Coast Pinot Noir with just a few hours of skin contact to give it the lovely pink sherbet hue. Winery founder and marketing guru Brandon Allen founded this label for SLO DOWN wines as a fun way to enjoy wine without pretention. Bursting with strawberries and ripe peach flavors, candied watermelon and white grapefruit, we give it three bones.

There is almost always a Chardonnay lover at every house party, so why not make your selection an icon of Napa with one of the best expressions of the grape, Newton Unfiltered Napa Valley Chardonnay doesn’t disappoint. Peter Newton first produced wines from Spring Mountain in 1977. Naturally fermented using native yeasts to preserve the natural fruit essence, aged in French oak barrels and crafted with intense procedures to ensure the unique quality of the terroir shines, the wines are famously “unfiltered” and can be enjoyed upon release or for many years of cellaring. 100% Chardonnay sourced from Rutherford and Carneros, aromas of tangerine and wet stone, with a full body and pleasant crisp finish. We give it two bones.

If you have a true Francophile coming to your table, then a white Burgundy is a fun offering. Caroline Parent Saint Romain is 100% Chardonnay from Cote de Beaune and Cote de Nuits. Caroline’s style favors elegance and finesse anchored in the timeless tradition of Burgundy. The wine exudes brilliant honey and almond and hazelnuts on the nose with a touch of floral, stone fruit and crisp apple flavors, the finish is long and elegant. We give it two bones.

Traditional American Pinot Noir foots the bill if you are serving a dinner with pork or turkey, the wine is subtle enough to pair well with both lighter and heavier meats and fish, and all the accoutrements. Ken Wright Willamette Valley Pinot Noir from Oregon is an old favorite of ours here at Ed’s. Ken makes multiple bottlings from single vineyard sites on his property, but we also carry the entry level that is a culmination of several vineyards in one bottle at an affordable price point. Ripe, Rainier Cherry, red plum, and blackberry are nestled between notes of cedar, rose petal and turned earth. This wine comes alive with cranberry sauce and sweet potato sides. We give it two bones.

The big reds and meat lovers, we haven’t forgotten you! Open up a delicious red blend to pair with your Standing Rib Roast or Leg of Lamb. Red Zinfandel grapes are considered to be the most indigenous, as the grape originated from Primitivo cuttings brought to California from Italy in the early 1800’s. Today, American Red Zinfandel is recognized as one of the biggest, boldest, most flavorful of grapes to put on your table. Klinker Brick Old Vines Zinfandel is a favorite as we have visited the winery with our friends several times over the years. The Felton family was one of the first to start growing grapes in Lodi, which was once home to mostly potato farmers. Over 16 different vineyards come together for the Old Vines Zin. Dark cherry and spice give great acidity and barrel aging adds robust oak flavor to the rhubarb and cranberry fruit notes, with just a hint of black pepper on the finish. We give it three bones.

Another option for the red meat lovers is Muga Reserva a blend of Tempranillo, Garnacha, Mazuelo and Graciano grapes from the Rioja region of Spain. Raspberry and blackberry fruit on the nose, with secondary aromas of vanilla and licorice. The finish is long and fruity. This wine will hold for many years, so a great gift for a collector, or enjoy it now with your traditional roast beef. The wine is made so meticulously, it is even hand filtered using a candle. We give it three bones.

There are ports and sherries and plenty of late harvest wines to share on your dessert table as well. Whatever you do this holiday season, whether you’re cooking for a crowd, partying around the town, or just laying low and taking a break from it all, we hope you have a peaceful, joyous wine filled season, and it starts right here in our store.

Cheers.

By CRBrown

The Venge (pronounced ven-ghee) family has been farming grapes in Napa Valley for almost fifty years. Knud Venge emigrated from Denmark to the US in the early 1900’s. Knud’s son, Per, found his passion for wine when he started an import business, Vencom. However, it was Per’s son, Nils Venge, who would lead the family business in the 1960’s to become an iconic name in the winegrowing community of Napa.

By 1976 the family purchased their own 17 acres in the Oakville District, growing mainly Cabernet Sauvignon and Merlot varietals. Today, Nil’s son Kirk is at the helm, focusing on select vineyard sites that produce fruit he feels is worthy of the family name.

Kirk grew up farming and winemaking in Rutherford, and graduated UC Davis with a degree in Viticulture and Enology in 1998. He then spent some time at Mumm Napa, and a few vintages working harvests in New Zealand. Nils has since added another 12.5 acres to the family land holdings, in the foothills of the Pallisade Mountains in Calistoga. Hand sorting is a family tradition at Venge, where the craft wine making process is at the core of their products. A secondary sorting system ensures only ripe, healthy fruit goes into tanks. Venge uses a combination of cultured and wild yeasts for secondary fermentation, and the wines are aged in oak between 16 to 27 months. The reds are left to bottle age further, unfiltered.

We carry just a couple of the high quality offerings from this special place curated by the Venge family from Napa.

Venge Family Reserve Cabernet Sauvignon 2018

This wine is a powerhouse with a beautiful dark red and purple hue that lingers over the glass. Aromatics are plush and highly perfumed with ripe black cherries, clove, cinnamon, blackberries and currants. The fruit was destemmed in to a combination of cement vats, tanks and open top barriques. Time on skins was about two weeks, then the fruit was separated from “free run” and “light press”. The Cabernet was aged for 27 months in new French oak barrels, and 100% native and spontaneous yeast was used for malolactic fermentation. The wine is unfiltered and spectacular. I give it three bones!

Venge 2018 Scout’s Honor Proprietary Red

This wonderful wine honors the family’s beloved Labrador Retriever named Scout, who wandered the vineyards where much of the fruit is sourced. A base of old vine Zinfandel- 60%, Petite Sirah-12%, Old Vine Charbono-16% and Syrah-9% from the mountains. The 2018 vintage shows beautiful violets, anise, honeysuckle and blue herbs with a touch of vanilla. Loads of black currants and pepper, and a touch of masculinity from the tannins on the smooth lingering finish. I give it three bones!

By CRBrown

Have you ever opened a wine list at a restaurant to find a section called “Alternative Whites” or “Interesting Whites”? Many will list two or three, without straying too far from traditional- an occasional Viognier or Albarino. The category leaves much to ponder, with hundreds of wines to choose from, made in so many different styles from all over the world. Let’s explore some light, bright, clean and crisp “alternative” white wines to have by the pool, with a meal, or simply on the couch with the AC cranking.

Here is a list of wine varietals by country- with a brief description of what region they are from and taste profile.

FRANCE:

France set the standard of nearly all winemaking rules since the 1800’s. Burgundy and Bordeaux may be the King and Queen, but Rhone, Languedoc and Provence grow a wide variety of native grapes that are exciting and “interesting”.

Rousanne (Rhone) Bright floral aromas, stone fruit flavors.

Marsanne (Northern Rhone) Notes of stone fruit and bees wax, highly regarded as a blending grape for Hermitage; also grown in CA and Australia.

Viognier (Northern Rhone) Flavors of honeysuckle, mango and peach, full bodied. Also grown and popular in CA and Australia.

Melon de Bourgogne (Muscadet, Loire) Very dry with flavors of mineral, lemon, green apple and pear, with a hint of saline. Try the Chateau de la Chesnaie Muscadet.

Ugni Blanc (known as Trebbiano in Italy, grown in France, Australia and Bulgaria) Mostly used in brandy and vinegar production, you can find it bottled as a still wine from Italy; expresses white peach, green apple and herbs.

Grenache Blanc (Rhone, FR, Rioja, Spain) In Spain it is referred to as Garnacha Blanc. Flavors of pear, honeysuckle, citrus and toast. Can also exhibit unripe mango and lemon curd if the wine is aged in oak barrels.

Picpoul de Penet aka Folle Blanc (Languedoc – Roussillon) Hints of crushed rocks blend with honeydew melon and lemon flavors, with a floral nose. Try the La Chapelle du Bastion Picpoul de Penet.

Aligote (Burgundy) Apple, unripe peach, a hint of white flowers and smoke, with an herbal finish.

Chenin Blanc (Loire) Also called Pineau de la Loire. This white grape came to be recognized in France thousands of years ago and can be finished in a variety of styles, from dry and acidic still wines, to higher residual sugar wines to Fines Bulles (bubbles!). Chenin from France makes a fine sparkling wine.

AUSTRIA

A very cool climate and a long history of inconsistency has been met with government agricultural standards, or “Qualitatswein”. There are 17 Designations of Origin in Austria under the guise of the National Wine Committee. The country is in its infancy as far as production and exports, but watch for some interesting wines (including reds) for the future.

Gruner Veltliner This wine is also grown in Northern Italy, Germany and Hungary, but native to Austria, its most famous white. Lemon, lime nectarines, grapefruit, with white pepper, tarragon and honey as secondary flavors. Crisp and dry. Try the Paul Direder Gruner Veltliner.

GERMANY

Another colder climate wine growing region, over half of their production is from the Rhineland. Most noted for the Riesling grape, which can be finished in dry or sweet style. There are many nontraditional whites from Germany to explore.

Gewurztraminer This grape expresses flavors of pineapple, lychee and ruby red grapefruit. There are hints of ginger and smoke and an unmistakable floral nose. Try the Villa Wolf Gewurztraminer from the Pfalz region.

Silvaner (Rhein Hessen) or Sylvaner which is grown in Upstate NY, as well as Austria and Alsace, originated in GR. Peaches and herbs.

Scheurebe, aka Samling is a cross between Riesling and Bukettraube, created by Georg Scheu in 1916, also produced in Austria. Flavors of blackberries, tropical fruit and stone fruit. Aromatic, can be fermented sweet or dry, full bodied with flavors of peach and ripe pear with black currants.

Kerner (Rhein Hessen and Mosel) Another cross, this time Riesling and Trollinger by August Herold in 1929. Aromatic and popping with mango and tropical fruit. Also grown in Northern Italy – Alto Adige region.

ITALY

Home to winemaking in every region of the country, Italy is the world’s largest producer of wine, where there is a strict Appellation system since 1963 to classify quality (similar to France) with 20 wine regions currently. Check out these snappy and vibrant whites.

Garganega known as Soave (Veneto, Bardolino) A dry white that dates back to the medieval village of Soave. Flavors of melon and peach and orange zest with a crisp finish. Try the Inama Vin Soave DOC.

Verdicchio (Marche) Cultivated for hundreds of years, was marketed in the US in a “fish bottle” as a simple table wine. Citrus flavors, mandarin orange, boasting a distinctive almond flavor on the finish.

Vermentino (Sardinia, Corsica, Piedmont and Languedoc- Roussillon, FR) Light bodied, lemon, green apple and grapefruit, with floral hints and a nutty, saline finish. Try the Antinori Tenuta Guado Al Tasso Vermentino.

Trebbiano (aka Ugni Blanc in France) Dry with flavors of white peaches, lemon, and herbs.

Fiano (Campania) Medium to full bodied with a beeswax characteristic, peach, honey and hazelnuts.

Greco (Campania) Volcanic rock oils bring out the minerality, but this wine shows peach and nectarine fruit up front.

Cortese (Piedmont) Known as a Gavi di Gavi, the Cortese grape has distinguished floral aromas, and a soft acidic finish. Try the Rosello Gavi DOCG

Falanghina (Campania) Tropical fruit flavors and a floral nose, crisp with some saline notes.

Grillo (Sicily) A cross between native grapes Catarrattto and Moscato d’ Alessandra, this grape was used almost exclusively to make Marsala, Sicily’s famous fortified wine. An aromatic Grillo shows grapefruit flavors, passionfruit and herbs. Try the Poggio Anima Grillo.

Inzolia or Insolia (Sicily) Another native Sicilian grape, it is also grown in coastal Tuscany. Meaning “of the sun” it shows mild acidity, stone fruit flavors and a mellow nutty finish.

SPAIN

Red and white wine from Spain is almost always a win- their quality system is similar to that of France and Italy with Denominacion de Origen. From sparkling Cava to the “Green Spain” wines of Galicia (not to mention their Garnacha and Tempranillo, but that’s another blog!) there are many whites of quality to explore.

Verdejo (Reuda) This grape originated in North Africa and was used to make very strongly oxidized wine like Sherry. Finished dry, the aromatics of citrus and melon lend toward high acid levels.

Macabeo or Viura (Rioja, Catalonia) Most often produced for Cava, the “Sparkling wine of Spain”. Dry, aromatic and cleansing, this sparkler expresses ripe peach fruit, citrus with an almond finish. Try the Juve & Camps Brut Nature.

Parellada (Catalonia) One of Spain’s three main grapes used in the production of Cava, Spain’s sparkling wine.

Xarel lo (Catalonia) One of Spain’s three main grape varieties used to make Spanish sparkling wine known as Cava.

Godello (Galicia) Grown mostly in Spain’s northern Atlantic Coastal region this white grape is known as Gouveio in Portugal where it also produces a medium bodied wine with briny lemon and grapefruit flavors and smokey minerality. Try the Avancia Godello O.

Treixadura (Ribeiro, Galicia)) One of the key varietals found in Portugal’s Vinho Verde.

Hondarribi Zuri (Basque) This varietal makes the fizzy wine Txakoli. Light, citrus tinged with herbal and mineral inflections.

Grenache Blanc (Rhone, FR, Rioja Spain) A popular varietal produced both in Spain- where it is referred to as Garnacha Blanc, and France’s Rhone region. Flavors of pear, honeysuckle, citrus and toast. Can also exhibit unripe mango and lemon curd if the wine is aged in oak barrels.

Albarino (aka Alvarinho in Portugal) Lemon zest, grapefruit, honeydew and ripe nectarine fruits, with a tingly white pepper finish on the tongue.

GREECE

These days the quality and variety available in the Greek wine category is growing rapidly.

Malagousia Notes of green bell pepper, ripe peaches, basil and flowers, with a dry finish. Try the Ktima Gerovassiliou single vineyard Malagousia.

SOUTH AFRICA

The first wine grapes were planted near Cape Town in the 17th century, brought over by the Dutch Colonials. The WO (Wine of Origin) system was implemented in 1973. South Africa has nearly 300,000 acres planted to vine, with the styles of winemaking almost a mixture of old world and new world.

Steen or Chenin Blanc (Paarl) This grape varietal originated in France’s Loire Valley, but has been prolific in South Africa, where it is often called Steen. Bright crisp green apple, white peach, with fresh herbs and a floral nose. Try the Babylonstoren Chenin Blanc from the Western Cape.

PORTUGAL

Most famous for their dessert style ports, the country is producing some amazing still wines, both red and white. There are over 250 indigenous varietals and the country uses a DO system for defined geographical regions and quality.

Vinho Verde, which often has a blend of white grapes to create the slightly frizzante, green apple with a touch of lime zest, refreshing Portuguese wine.

Sercial (Portugal) A white grape varietal produced on the Island of Madeira used for Madeira wine production.

Alvarinho Lemon zest, grapefruit, honeydew and ripe nectarine fruits, with a tingly white pepper finish on the tongue. Try our Twin Vines Vinho Verde.

HUNGARY

A hundred years ago the Royal Courts of Europe toasted with Hungary’s famous Tokaji (pronounced toe kye). The Monks and the Turks were growing grapes in the 1500’s with Tokaji being the country’s most prestigious region.

Furmint is a drier white grape used to make the famous exported dessert wine, Tokaji. Also grown in Austria and Slovenia, it dominates the sweet wine that has a touch of grey mold or Botrytis, often aged in neutral oak bearing lots of residual sugar. Try the Disznoko Tokaji Aszu.

While we don’t have enough space to add all of the white varietals available from all over the world, we hope this helps you explore the many wines available here at Ed’s. See you soon!

By Carolyn R Brown