Matching wines to each dish that are strictly from a single country is a massive challenge even for the most experienced. Even more so for diners who have a stronger preference for the mainstream wines. In the landlocked country of Austria, the farmers grow a diverse range of grapes that are made into food-friendly wines for most, if not all, I dare say. Say hello to Austrian Wine Experience 2013, held for the third time in Singapore and this time is definitely a charm.

Austria lies on the eastern side of Germany, but doesn’t share the reputation its Deutsch neighbour enjoys. Unlike most of the European wine producing countries where vines are found in all parts of the country, Austria wines regions are clustered in the east-end department. Accounting for around one per cent of the world’s total wine production, the acceptance from the average Singapore consumer is on the relatively low end, not helped by the fact that these wines are rare on the market.

From a cool climate region, the bulk of Austrian wines are dry white with a medium to high acidity that can be served as aperitif or a glass to pair with the meal. A small quantity but good quality of red wines are produced. Geographically, the wine regions fall into the same latitude as the regions of Burgundy.

The first Austrian wine I will introduce is Grüner Veltliner. A white wine grape that makes up the bulk of Austrian wine production is also affectionately known as GV. This wine with its white pepper spicy aroma has developed a good reputation and following with consumers who have tried Austrian wines in recent years. Capable of expressing itself in either stone-like mineral aroma with crisp acidity, or luscious mouth feel and nose with opulent fruits and spices, Grüner Veltliner is a dependable wine for pairing with most dishes. For those who prefer more familiarity, there is always the reliable Riesling. My other favourite from Austria is the red St. Laurent – mixed berries on the nose, polished textured with lean acidity.

For most people, both Grüner Veltliner and St. Laurent are nothing more than foreign names – but things can get better with a little help. The Austrian Wine Experience by Mr Michael Thurner and his Unique Food and Wine company aim to actively introduce consumers to the diversity a cool climate can offer. In a nutshell, the project will last for a month starting from the 17 May, with close to twenty participating restaurants. At the restaurants’ discretion, the introduction of Austrian wine can manifest in a few forms. Free tasting flights before buying, designed degustation menus, winemaker dinners, wine education classes and the Try-and-Buy incentive promotion that rewards customers who buy a total of five wines or more from participating restaurants.

In whichever form, this is going to be educational for anyone who hasn’t tried Austrian wines and a good opportunity for experienced drinkers to compare the stylistic differences between producers. I hope to see you there.

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As we usher in the year of the snake, the most important event for many of us is the reunion dinner. In Singapore, where families are typically small, most people would be spending their Chinese (or Lunar) New Year’s eve dinner at home with a home-cooked spread. That usually works for me too. But this year, to spare our homemakers from pre and post meal slaving over the kitchen stoves, we have included our extended families to come together for an eight course feast. I believe a bottle of wine ought to be in order.

The Chinese reunion dinner works like the Thanksgiving of the west. A day when family members residing in places a few flight hours away make the special effort to come together to have this one important meal.  In China, for example, people usually enjoy seven consecutive days away from work. Traditionally, the Lunar New Year is celebrated for 15 days, till the first full moon.

Since most of the ethnic Chinese in Singapore are descendants of southern Chinese immigrants, it is common to see menu items consisting of cured meat, seafood and roasted goodies. Unlike some cuisines which can be heavily focused on spices, in Singapore, the type of dishes are often focused on the original taste of the ingredients coupled with light seasoning. On this year’s menu, we have crispy roast duck with mango and kiwi plum sauce, fried glutinous rice with Chinese sausages and cured meat, and Poon Choi. The last being a stewed medley of seafood, meat and vegetables from top (of the large pot or bowl) to bottom, and from rich tasting to lighter on the palate.

I am no food gourmet, nor do I know whether the restaurant we are headed to has a wood fire oven. But my favourite roast duck dishes are prepared with smoke and heat from apple wood fire. Light smoky sweetness to flavourful meat, dipped into mango and kiwi plum sauce to zest up the palate. The glutinous rice dish with Chinese sausages and cured meats are usually sweet and salted with a degree of oiliness to it. On the down side, salty food usually restricts the possibility of red wine pairing as it can elevate the coarse astringency from tannins.

Fortunately, the mention of these attributes brings to mind a bottle from New Zealand, the Two Paddocks Pinot Noir 2008. This winery is owned by actor Sam Neill, whom I always remember as Dr Alan Grant for his character in the movie Jurassic Park. With grapes sourced from his humble vineyards in Central Otago, this wine has the sweet dark fruit tone and spicy notes that go well with the above mentioned dishes. A low tannin grape with a light touch of used oak barrels will make this an ideal pairing.

For those who prefer the ever popular steamboat option for their reunion dinner, I recommend a light dry rosé wine from Domaines Ott Château de Selle Côtes de Provence. With its light citrus, dry mineral notes complementing the sweetness of the soup base, this is close to perfection.

Wait, so what about the Poon Choi? I spoke to my friend Vincent Kwong on how to pair wines with this traditional Cantonese dish when he was in Singapore for the National Sommelier Competition. A Hong Kong based Sommelier working for Amo Eno in the upmarket IFC in Central, he explained the spirit of Poon Choi. “This originated as a simple communal dish, with everything going into it. Keeping the same spirit of everything goes, therefore any wine goes!”

Well said indeed. Wishing everyone a prosperous year of the Snake.

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Like most other fresh university graduates, my first year in the working world saw me nowhere near being financially robust. Going for a Valentine’s date often translates to wallet hemorrhage. Although many relationship ‘experts’ have purported that a good relationship is not how much you spend, the innate manly ego often spurs us to spend like tomorrow may never come. But having gone through such years, I am now more inclined towards maximising my budget on this occasion.

Every year on this commercialised day, I will be browsing dinner set menus that make both sense and cents. A typical dinner in a restaurant on this day tends to consist of set meals that come with wine options. This is good for those who tread on the safe side of food-wine pairing, but unfortunately, this often comes with a premium. I once spent S$200 (per person) on a dinner that included only two glasses of mid-range Australian wines. No doubt the restaurant – with its limited number of seats – provided a great sense of exclusivity in the romance department, but S$50 (about US$40) for two glasses of wine simply doesn’t resonate with the economist in me.

How to maximise your wine dollars
Subsequently, my days of restaurants exploration led me to Bring-Your-Own and Wine-by-the-Glass. A quick search on the internet yields a list of restaurants that permit your own wines. However the absence of  standard market practices can be confusing,  and potentially lead to post-dinner regret. Varying from a nominal fee per table for the corkage charge regardless of the number of bottles consumed, to an individual fee for each bottle consumed (plus a maximum number of bottles allowed), it’s a good idea to confirm with the restaurant manager before turning up. Personally I prefer the nominal fee approach that stays below S$25 as anything higher will be trimming away at my overall food budget. The competition from internet wine merchants have brought about significantly lower prices, a boon for wine drinkers. Assuming my budget is the same amount – around S$50 each together with a nominal corkage of S$25, at S$125 (about US$102), I can afford two whole bottles of wines compared with a mere four glasses!

Wine by the glass is a more direct approach. The drawback is the relatively limited selection. In a good list, I usually expect an average of four wines from each wine category. It’s an added bonus when I get to choose the size. Bite size for tasting, half glass when you prefer diversity, and a standard glass when you find something you really enjoy. The Tastings Room (pictured), Caveau Wines & Bar, Lolla and Praelum are among those that I patronise for wine by the glass. In these places one can find wines that are made using Muscadet, Chenin Blanc, Furmint or Grüner Veltliner. Likely to be a little less known to locals, this can be a pleasant surprise compared to the standard fare found in most set dinners.

But perhaps this year I shall skip the restaurant meal altogether on Valentine’s. A picnic can be equally romantic, and I already have the perfect bottle(s) in mind to bring along.

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If you ask almost anyone to name a source region for America’s wines, there is a 90 per cent chance someone will quickly respond with Napa Valley. Napa Valley is a narrow valley to the north of San Francisco, flanked by two mountain ranges, Mayacamas and Vacas. This is home to the wines that propelled California to international stardom in the 1976 Judgement of Paris. In October, I got the exciting opportunity to visit Napa and was hosted by a reputable wine company, the Trinchero Family Estates.

Napa Valley stretches 30 miles from north to south and the lateral, at its widest, is just five miles. With the Mayacamas mountain range on the west, the valley is sheltered from the Pacific Ocean’s direct influence. However, with San Pablo bay in the south and a small hill gap in the north, fog creeps into Napa Valley after daybreak and quickly burns off before midday. A small wine region with a size comparable to the Burgundy Cote d’Or, its wines resemble not just those of Burgundy, but Bordeaux as well.

Trinchero Family Estates is one of the biggest family-owned wine companies in California. Started as a small family business in the late 1940s, today the Trinchero Family has over twenty brands under its management. Apart from managing sales and brands marketing, the family makes its own wines under the name Trinchero Napa Valley.

With more than 200 hectares of vines in Rutherford, Mt Veeder, St Helena and Atlas Peak, Hal Huffsmith is the man tasked to fine-tune the vineyards. Under his care, the vineyards are managed in accordance to biodynamic practices, an agricultural approach established by Rudolf Steiner in the late 19th century. While soil preparation calls for the use of natural compost and animal manure, the oddity of following the astrological calendar has resulted in biodynamic methods being often dismissed as mysticism and superstition.

When asked about the finished product, Hal admittedly said there wasn’t  significant improvement in wine quality, which was already top-notch to begin with. But he maintained the approach is essential in keeping the vine disease-free and also has the benefit of a reduced carbon footprint which results from the usage of machinery, which all means a better ecosystem.

Despite having a busy schedule during harvest season, Hal played tour guide at 1,500 feet on Mt Veeder. Cloud’s Nest vineyard is known for its dense morning fog, a key climatic condition that helps retain fruit acidity and that’s vital for making balanced and long lasting wines. Just weeks before the visit, Malbec berries had been harvested and the leaves that have turned red marks the completion of their leafy work. Photography enthusiasts will find this the ideal time to capture the season change (see main image).

Going into late October, dark berries can still be seen hanging off vines across Napa. Thick skinned, late ripening and with a strong flavour intensity, the dark berried Cabernet Sauvignon is the highly prized signature varietal of Napa Valley.

By crushing the grapes, applying a few drops of freshly extracted juice onto a portable refractometer and then looking through the lens, the viticulturist can measure the ‘must weight’ or the amount of dissolved sugar. In the United States, must weight is measured by degree Brix. By dividing the refractometer reading by 1.8, it gives an estimation of the potential alcohol level after complete fermentation. At 26.2 degree Brix, the berries had reached their optimal state and ready for harvest in a week or two.

Apart from sugar level, berries need to achieve sufficient ‘physiological ripeness’. The easiest way to determine this is by looks and taste. Ripened vines have a woody and rigid stalk instead of a more flexible one. The berry’s colour, depending on the varietal, can range from green to dark purple. On the palate, a slight astringent texture can be observed for Cabernet Sauvignon, and can be better described as dusty.

With the end product beckoning in our glass, it is often easy to quickly pass judgement on a wine’s quality. But out in the field, viticulturists spend an entire year dealing with scientific work, making intuitive judgement based on field experience to mitigate the risk of natural hazards. And often at the same time, conforming to tedious agricultural practises to ensure sustainability.

Therefore, before you savour next great glass of wine, stop, think, and give thanks to those hands behind it. Then go ahead and get another bottle to show your support.

Thank you to everyone in Trinchero Family Estate, Sutter Home Victoria Inn and Trinchero Napa Valley for their hospitality and attention to all our needs. Special mention goes to the following people who made the trip exceptionally wonderful:

Mr Hal Huffsmith
Senior Vice President for Vineyard Operations

Mr Barry Wiss, CWE, CSS.
Vice President of Trade Relations.
Board of Directors and Examiners, Society of Wine Educators

Ms Vicki Sum
Senior Art Director

Mr Steve Sarle
Sales Director for International market

Ms Susan Smith, CSW
Director of Customer Relations

Ms Graciela M. DeHaro
Public Relations

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“God made Cabernet Sauvignon, whereas the devil made Pinot noir.”

As famously declared by André Tchelistcheff, America’s most influential wine maker in the post prohibitions period (post-1930s). The Pinot Noir demands undivided attention from growers and wine makers, seduces drinkers with subtle nuances and excites those who adore it. If I am to draw literature reference from “Paradise Lost” by John Milton, then Pinot Noir can be described as “lust” manifested in, the not so glamorous, berry form.

Pinot Noir berries grow brilliantly in cool regions across the world. Easily ripened, susceptible to fungal attacks and overly expressive of its growing environment, the Pinot Noir does not carry a signature aroma profile like the Cabernet Sauvignon and Shiraz. Instead, its aroma varies depending on geographical factors such as soil type and climate. While Pinot Noir grape varietals can be found in the United States, Chile, Austria, Italy, Germany, Australia and New Zealand, the most revered origin lies within the Côte de Nuits sub region of Burgundy, France.

The Pinot noir is usually described as “expressive of its terroir”. Unlike grapes such as Cabernet Sauvignon and Shiraz, which carry certain signature aroma profiles, Pinot is rather erratic. It varies its aroma based on the geographical effect such as soil type and climatic temperature.

Despite the existence of another red variety – Gamay – in Burgundy, Pinot Noir has been commonly known as the Burgundian red. A sweeping statement suggesting all red wines must be a Pinot certainly wasn’t fair for the Gamay farmers but this is what the world has recognised. For connoisseurs, the most prized of all comes from the famous Romanée-Conti vineyard. Roald Dahl, in “My Uncle Oswald” described its charm with explicit details that leaves vivid visuals in one’s imagination.

Blind tasting is the best way to taste without prejudice.

“Sense for me this perfume! Breathe this bouquet! Taste it! Drink it! But never try to describe it! Impossible to give an account of such a delicacy with words! To drink Romanée-Conti is equivalent to experiencing an orgasm at once in the mouth and in the nose.”

But wait… Before I go on about all things Pinot Noir in a scholarly fashion, let me elaborate a little about my blind date with Pinot Noir and discuss what matters most for a drinker – the tasting.

Back, left to right. Timothy, William, Boon Seng
Front, left to right. Wai Xin, Madeline, Raymond

I am certainly not affluent enough to crack open a bottle of the actual Romanée-Conti, but I was able to round up a group of wine enthusiasts for a blind tasting of several Pinot Noir from the world. A bottle each for each country in my list, we pitted old world wines from Austria, France and Germany, against new world hipsters Australia, New Zealand and United States.

A young panel from diverse backgrounds, taste and style preferences, they probably represent some of the more sophisticated young drinkers today. The following is an extract of what we have to share.

1. De Bortoli Reserve Release 2008 from Yarra Valley, Australia

With five out of six members naming this as an old world wine, the Australia-based family with Italian lineage amazed the panel with its oak intensity, mouth coating tannins, restrain on the fruit aromas and meaty savouriness. Priciest of the lot and made very closely to the old-world style, it made old-world loyalist like Boon Seng of Wein & Vin remarkably impressed by the controlled fruit aroma and subtle stylistic expression.

2.  Weingut Familie Auer Reserve Pinot Noir from Thermenregion, Austria

Oddly rich in fruit ripeness, hints of sweet black fruits and spices. The mid-length finishing, smooth tannins and well-balanced sensation made this hard to fathom. Austrian wines are unusual in Singapore, so thanks to Timothy (CSW), owner of The Tastings Room and fellow Wine Specialist, we got a taste of this fine bottle.

3. Misha’s Vineyard The High Note 2008 from Central Otago, New Zealand

Red fruit notes that require a short aeration to develop. The light to medium acidity with soft tannins makes this a palatable wine. Perhaps softer compared with the others for the oak or fruit intensity, this is still a welcoming bottle for any occasion.

4. Rudolf Fürst Spatburgunder 2010 from Franken, Germany

Exhibiting fruit restrain like a typical old world wine, this Spatburgunder (German for Pinot Noir) brings good acidity, showing a typical cool region. However, the red fruit carried a slight greenish tinge which adds levels of complexity, but may also suggest a lack of ripeness to deliver the intended fruit flavours. Overall well-made by the wine maker with good structures imparted by oak.

5. Joseph Drouhin Laforet Pinot Noir 2009 from Burgundy, France

Labelled under the bigger region of Burgundy, this can be think of as an entry-level French wine. Initially hit by a whiff of farm-like barnyard notes, it did not leave an appealing impression on me. However, restrained red fruit notes on the palate were noticed by Madeline (from Grand Hyatt Singapore), while Raymond (owner of EnjoyWine.Sg) pointed out the presence of strong tannins, which is essential for ageing. Perhaps there was a little over-enthusiasm when it comes to controlling the fruitiness – only time will tell how it will evolve in the near future.

6. Castle Rock Pinot Noir 2009 from Russian River, United States

For the lack of a better word, fruit bomb is the most apt descriptor for this bottle. Made from Sonoma, this Castle Rock Pinot Noir is extremely ripe with notes of sweet raisins and plums. With smooth tannins and perceived fruit sweetness on the palate, this is a highly approachable wine for those who dislike the typical coarseness from tannins and prefer a richness on the palate. This bottle conveniently came off the shelves of Wine Connection, the same place where William (CSW) operates.

Though the panel has the intent to showcase the essence of wines from different countries, this is not meant to be a definitive illustration nor indication of their wine styles. Wine making styles change with time and generation, each refining and defining their best representation. At other times, styles change to meet consumer preferences.

After all, the market is a waltz between wine makers and wine drinkers.

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Everyone loves to try out a product befor

e buying. This is especially so for wines. Fortunately, many retailers today are organising theme-based wine tastings (by varietal, region or same producer across different vintages) so that we can test their wares before committing to purchase. Travellers are also putting scenic winery visits into holiday itineraries; once you’ve worked your way through a cellar door tasting, you’ll find it’s a highly addictive and enjoyable process. In a restaurant setting, however, a tasting is a very different thing. Because –when ordering by the bottle–you can’t just move on to the next wine if the one you tried isn’t to your exact tastes. Every kind of tasting has its own set of rules.

Left glass holds around 100 ml, while right holds around 40 ml

First rule of wine tasting, never get drunk. A drunkard doesn’t look good, especially when the wine samples are free. A standard tasting portion is usually one to two ounces (about 30 to 50 millilitres), which makes getting intoxicated a very unlikely proposal. However if the plan is to taste many wines in a short session, don’t be shy about using a spittoon or an opaque cup for spitting wines. I have friends who spoke of wine makers who spat with an impressive trajectory from mouth to spittoon.

Don’t do that, please.

Wine stains are one of the hardest to remove and it is extremely embarrassing if the wines splashes on someone nearby. Either lower your body or hold the spittoon closer to expel. Some wine writers argue that it is not possible to enjoy the finishing touch of the wine when spitting it out. But, for everyone’s good, I would choose spitting as the lesser evil over intoxication.

Second, tasting in a restaurant is to find wine faults and not for preference. Trained restaurant staff usually offer a tasting portion after opening a new bottle of wine. By statistics, about three to five per cent of all wines bottled with a natural cork suffer from a fault known as ‘corked’. Known as the ‘wet card board’ smell, this is a taint imparted by the cork chemical reaction. Other common signs of wine fault caused by sulphite related reactions include ‘rotten egg’, ‘garlic’ and ‘burnt matches’. If any of the mentioned faults are prominent, tell the staff and they are expected to replace with a new bottle.

Slight hint of fault is usually debatable which makes it difficult to be replaced. If diners are certain of wine fault, the best approach is make an offer to buy another bottle for comparison. If the fault is correctly identified, the restaurant will not charge for the faulty bottle.

Some consumers are unaware and mistake the wine tasting sample as an opportunity to decide if they like the wine, often resulting in misunderstanding and a spoilt evening. You cannot return or reject a perfectly good wine just because you don’t like the taste. If in doubt about food and wine pairing, always consult the service staff or a senior staff who manages the wine.

Third, don’t rush to give an opinion. One man’s treasure might be another man’s junk; personal preference does not apply to everyone. Forcing people to accept your opinions shows a lack of sensitivity and respect for others. Furthermore, serious drinkers usually take a couple of minutes to form their opinions. Throwing out your own may distract them, and may also make your next wine tasting invitation disappear. Give a nod of acknowledgement and move to the next wine.

While these three rules are not exhaustive, they should suffice to avoid most social unpleasantness. Feel free to share your thoughts and experience via comment or via email to this.is@winexin.sg. Lastly, stay safe and avoid drink driving.

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A lesser known piece of wine trivia perhaps, is that the Margaret River wine region is also home to some of the finest Cabernet Sauvignon wines grown in Australia. Occupying a small corner south of the greater Western Australia region, it’s home to reputed wineries like Vasse Felix, Moss Wood, Xanadu and Cape Mentelle. Gentle slopes and undulating terrains provide ample access to sunlight in order to meet the necessary ripeness for optimal growth. Gravel-based soil type with low water retention sets the harsh conditions for the vines’ growth. The English proverb, “when the going gets tough, the tough gets going” applies to quality vines as well.

Mirroring their style to that of the left-bank of Bordeaux, red wines are either commonly blended with five other permitted varietals or otherwise solely Cabernet Sauvignon based. Wine makers have the flexibility to create the unique profiles of their wines by adjusting the proportion of different types of grapes used. Some grapes provide structure through tannins and acid, while others provide ripeness from their juicy attributes. These wines are cultivated under a maritime climate of cool weather, and sheltered from the wind by the hills littered along the coastal line. Unlike the ever-outgoing Shiraz of warm climates like the Barossa Valley, I liken these wines to behaving like a disciplined, serious man. Much finer on the palate and with a more complex flavour expression, these are age-worthy wines, with a nice potential to be cellared for well over a decade.

Thanks to CH, I recently received two fine bottles from Fraser Gallop Estate, a Cabernet Sauvignon Merlot 2011 vintage, and a Parterre Cabernet Sauvignon 2010 vintage. The wines are the culmination of the works of Nigel Gallop (vigneron), Clive Otto (winemaker), Kate Morgan (assistant winemaker) and Paul Pavlinovich (vineyard manager). Determined to create wines with a distinct sense of origin or terroir expression, the vines are not irrigated, leaves are carefully trimmed and berries are hand-picked. This goes a long way in ensuring that the best of every single berry is exemplified and damage is minimised.

I called upon a friend, fellow Certified Specialist of Wine, Mr Lim Hwee Peng. A certified French Wine Scholar and a judge in the Dan Murphy’s 2011 Margaret River Wine Show, he is the ideal man to consult, with his in-depth knowledge on both French and Australian wines.

We started with the 2010 Parterre Cabernet Sauvignon. First impressions matter. Slightly woody with the ripeness of black fruit, we both quickly detected hints of ‘stemmy’ herbaceous, which added a nice complexity to the aroma. Once on the palate, we were charmed by the balance between acid, tannins and the richness in flavour. Although labelled as Cabernet Sauvignon, the wine is actually a careful blend of Cabernet Sauvignon, Petit Verdot, Malbec, Merlot and Cabernet Franc. Australia’s wine laws permit naming the bottle as a single varietal when the composition of that varietal is at least 85 percent. This classy Australian wine with its Bordeaux expression easily puts it amongst the ranks of French Cru Bourgeois when tasted blind. A premium wine that can stand the test of time – easily between seven to ten years.

The 2011 Cabernet Sauvignon Merlot behaved like a younger brother of the 2010 Parterre. Possessing more prominent herbaceous notes that were fortunately not overwhelming, initial impressions showed restrain on the aroma, and presented grainy raw edges on the texture. After a significant amount of aeration, the tannins mellowed (and the texture became akin somewhat to that of powdery coffee powder in the mouth) and nicely displayed the aroma of the cranberry’s and strawberry’s red fruit ripeness. This wine would pair nicely with meat dishes with layers of fat or a rich gravy that would soften the wine’s overall texture. Perhaps designed to be a more straightforward bottle of wine, it will need to mature for another three years or so before it can be enjoyed on its own without being paired with food.

These wines are currently exported to United Kingdom, Canada, Switzerland and Hong Kong. Alternatively, orders can be placed online for international shipping with freight rate available on request. To avoid any surprises, do check with local authorities regarding import and tax laws.

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Ah, Summer. The season of dressing light, ditching the covered shoes and bringing out the flip-flops. Hit the beach and bake the skin to a crisp brown. This may sound great for most people in the world but when you’re actually here in the midst of drowning humidity between 80 to 90 per cent and combined with average temperatures above 30 degrees Celsius, it’s almost as if Singapore is a giant dim sum steamer.

So unless you are a piece of siewmai (steamed Chinese pork dumpling), read on.

I write about wines, I love wines and I study them. But truth be told, my beverage score card for Summer spells beer over wine and admittedly, ice cold beer takes the heat off much more easily compared to wine. For those who are not thrilled by a hop’s bitterness or the bloated sensation after downing a beer, there are wines that can be equally suitable for quenching a thirst.

In this climate, red wines pack even more of a punch. More accurately, I mean punches. The texture, alcohol and the robustness of flavours accentuated by the temperature that reds are typically served can be overwhelming. Yet, if a red is served too cold, it turns restrained. However, white wines are generally lean, light and refreshing. If the temperature of white wine gets warm (which is not a good thing anyway), it doesn’t kill your senses.  Choosing white wine over red is akin to buying Splits lemon lime ice cream over creamy chocolate Cornetto.

Citrus notes are the new cool.

Ask for a refreshing white and recommendations tend toward Riesling and Sauvignon Blanc. More and more, people are noticing the increasingly popular Pinot Gris, or Pinot Grigio as how the Italians call it.

One grape, two names, two styles. Pinot Gris reflects a slightly richer flavour while Pinot Grigio stands for cool and lean.

Bearing the family name Pinot, the grey brothers (Gris in French, Grigio in Italian) are cousins of the more well-known red wine grape Pinot Noir (black). Though a mutation, they show similar characteristics–growing well in different climates and producing diverse taste profiles ranging from pear and melons to the citrus and tropical. The more common producing countries that Singapore actively imports from are Australia, Italy and France.

I recently tasted a bottle of Australia Yalumba Y Series Pinot Grigio from 1855 The Bottle Shop. Cool, steely and with a slight hint of lime when served cold, it steers pretty close to Sauvignon Blanc but is lighter on the palate. Like eating a bowl of chilled jelly using a metal spoon, topped with a generous serving of lime juice.

For those who really prefer not to dabble in whites, consider a rosé. The pink wine, sometimes seen as a ladies’ drink or a drink that lacks masculinity, has not traditionally been a big favourite among men. In the same shop where I tasted the Pinot Grigio, a bottle of Provence rosé, Whispering Angel, may just change your perspective on the pink beverage.

Don’t be deceived by the clear salmon orange candy water look– Whispering Angel packs elegance with its bright fresh acidity and aromas. Floral notes, red berries with a hint of rocks, this is an easy to drink wine that pairs well with lighter-flavoured foods . Retailing  between S$50 (US$40) to S$60 (US$47), this is a beautiful entry-level wine from a producer that should not be missed. Don’t be surprised if you hear angels whispering into your ear . This baby has 14 per cent alcohol.

Now where is my last bottle of beer…

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