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Gewürztraminer

Although the Americans have great difficulty with the name this wine is certainly no joke. Most of the local Gewurztramier is made as sweet wine with floral notes, suggestions of Muscat, a hint of spice, and sultry, but Gewurtraminer Dry is becoming increasingly popular.

Many Americans drink the sweet of slightly sweet ‘off-dry’ Gewurztraminer as an apertif. The dry Gewürztraminer is excellent with chichen and Oriental dishes. Drinking temperature is 50-53.6°F (10-12°C) for dry, 46.4-50°F (8-10°C) for off-dry, and 42.8-46.4°F (6-8°C) for sweet.

White Zinfandel/Blush wines/white grenache

Zinfandel and Grenache are famous blue grapes but there are also white wines made with them. The wine is of course not truly white but a light pink. These are quite recent creations which are mainly aimed at the younger market.

Most wines are not wholly dry and some of them are even slightly sweet. They have a nos in which vanilla ice cream with strawberries can be found in the White Zin or res fruit in the White Grenache. Drinkling temperature is 50-53°F (10-12°C).

Muscat

There are sultry, sweet wines that in addition to the recongnisable Muscat grape nose hane apricot, peach, and ripe pear in their bouquet. The wine is often served with goose liver in California but it is better suited to serve with a fruit dessert. Drinking temperature is 42.8-46.4°F (6-8°C).

Cabernet Sauvignon

The name is often unceremoniously shorted to ‘Cab’. This classic is one of the better wines of California. It is dark coloured and very aromatic with grassy and vegetal hints here, plus suggestions of green tea and leaves.

 
 The wine is quite full-bodied. The wine can be undrinkable when young through an over-exposure to new oak. After a few years it develops its full beauty with a nose in which cherry, berries, herbs, currant, cedarwood, tobacco, vanilla, mint, pepper, and chocolate can be discerned. It is very much a wine to serve wiht haute cuisine. Drinking temperature is 60.8-62.6°F (16-17°C).

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