Interesting White Wines – Familiar, But New

Adam Arlen

, Happy Hour

Familiar, but new

As a sequel to my last article, 2 Obscure Whites You Should Be Drinking Now, we are going to explore two whites that most people know, but in different forms. While these wines are known in their typical form of sweet or sparkling, the dry and still versions are big candidates for the patio. Food-friendly and crushable, these wines are perfect for a hot summer day. Let’s explore the dry version of the famous Tokaj from Hungary and the still version of Cava from Penedes.

 

Tokaj — famous as a sweet wine

Tokaj is made from the Furmint grape in the eastern part of Hungary. To make Tokaj, the grapes are infected with Botrytis, dehydrating the grapes and concentrating the sugars. This was the preferred wine of the Russian Czars.

 

The dry version of Tokaj

Since the fall of the Iron Curtain, Western investment has revitalized the wine industry. Dry styles of Furmint have come to the market. Oremus is one house that received western money in the form of investment from Bodegas Vega Sicilia in Spain. While they still make the fabled dessert wine, the dry Furmint from the same area drinks like a Chablis.

 

I recommend …

2017 Oremus Mandolas Dry Tokaj shows fruity aromas with mineral tones. A fresh and full body wine in the palate with a very long finish. Pick it up for about $35

 

 

 

Cava is typically sparkling

Moving to the northeastern part of Spain, this is Cava country. The main grape is Xarel-lo which is a high acid grape that adds richness and weight to Cava.

 

In the still style

It will drink more like a Sauvignon Blanc. Citrus and fresh cut grass with mouth-watering acidity makes this crisp and refreshing on a hot summer day.

 

I recommend …

2017 Castellroig SO Blanc is both fruity and creamy with apple, pineapple and a touch of fennel and dried fruit. Pick it up for about $15.

 

 

 

Banner and feature images courtesy Pixabay.com

 

 

Adam Arlen, Sommelier

 

Adam Arlen: “I am passionate about wine because it is history in a bottle.” He is the sommelier for The Peninsula Club in Cornelius, NC. Originally from Allentown, PA, he believes you should always branch out and find new things. His goal is to never stop learning and continuing to grow both personally and professionally. A fun fact about him: “I was a nuclear engineer on a submarine in a previous life.”

 

 

 

 

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