Earthy White Wines

by Sarah McCleery

Spring has now officially sprung and for many of us sightings of boxing hares, daffodils and crocus have been accompanied by unseasonably warm days and news of hosepipe bans. Consequently, I have been mulling over the possibility of serving my Easter lamb with some white wine this year.

I know that might sound a bit odd but I cook my lamb in white wine with anchovies, rosemary and garlic, so the partnership isn’t quite as peculiar as you may at first think.

Sticking to my mantra of striking a balance between the weight of the wine and that of the food on the plate, leads to the obvious conclusion that delicate whites are out. So too is anything sweet or overly floral.

What I want is something that has a bit of volume and texture; an ‘earthy’ white wine, if you will. [Wasn’t it Margaret Atwood who said that at the end of a spring day we should smell like dirt?].

My short list – now tried, tested and given the tasting thumbs up – is made up of three wines. The first is from Marks and Spencer and is the Cornet et Cie AOC Collioure Blanc 2010 (£11.99). It’s a French wine made from grapes planted on slopes that lead to Spain. It’s a blend of Grenache Blanc, Grenache Gris, Roussanne, Marsanne and Vermentino that have all been fermented in barrel, giving the wine the weight that we want. The flavours are orchard fruit led and there’s definitely more than a hint of herbs and stony minerality. A lovely wine and a good choice. 

Next up is the Wine Society’s absolutely splendid Louro Godello 2010 from the Valdeorras in Spain (£13.50, The Wine Society). Godello is the grape and this single variety wine is aged in oak for one year. It has a more citrus-driven palate than the Collioure but it gives a warm, oily feel in the mouth and there’s an edginess that is a surprisingly good foil to the lamb.

The budget-busting Cometa 2008 (£25.00, Majestic Wines) is a Sicilian superstar. Made from the Fiano grape it fills the palate with rich flavours of roasted apricots and candied orange. It’s not short on herbal notes either and there’s an irresistible robustness to this sumptuous wine. It’s very different and certainly worth a try.

I know plenty of people that would scrunch their noses at the mere suggestion of white wine with red meat but as the saying goes, you don’t know until you’ve tried.

Links:

http://www.marksandspencer.com/Wine-Food-Wine/b/44092030

www.thewinesociety.com

www.majestic.co.uk

You are not logged in. Register or login have your comments appear more quickly! Registering is free and easy.

Post a comment

To help prevent spam please enter the letters from image below:

PHP captcha

Comments

  • 1 year ago Unregistered user said:
    If the restaurant efrofs white chianti (though this is rather rare), that would probably suit your tastes. Reislings are also very sweet. Most restaurants will allow you to sample wines that they pour by the glass. Stop by the bar before going to your table and ask the bartender if you can try a few.You may also want to check out the dessert wine section. My favorite wine ever is Moscato d'Asti, a sparkling Italian varietal that is like extremely sweet champagne.
Photo of Sarah McCleery
Sarah McCleery
Sarah is a respected wine writer who began sniffing, swirling, spitting and drinking wines whilst studying in France. She worked buying and selling wines from around the world for independent merchants but now enjoys the independence of freelance journalism. Sarah continues to travel widely on her never-ending, self-imposed wine education programme.

Related articles

May 2013 in Food & Drink