11.
Grenache Blanc
An intense wine with dominant citrus and green aromas, Grenache Blanc is becoming more popular here in the US, and we’re glad. Originally grown in Spain, it is now also widely planted in the Rhone and is used mostly for blending. When oaked it compares to a Chardonnay with more intense citrus, green apple, pear, toasted nut flavors and we like the hint of cumin and fennel. It’s high acidity means it pairs well with rich foods and it’s spice and green fruit character match it well to dishes with cumin, citrus zest, coriander and za’atar that are found in Middle Eastern, Indian and Asian dishes. Although don’t go too far with pepper spiciness, that high alcohol will make it scorch.