Had? How about even heard of? The Sun asked Greg Taylor, of Taylor & Norton Wine Merchants, to concoct this week’s Five of Wines list. He’s picked a few varietals from off the beaten path that are as interesting as they are hard to pronounce.
1. Gruner Veltliner. This bold Austrian, (no not our governor), white wine classic pairs well with fish, shellfish, veal, and poultry. Germans and Austrians serve it with sausage, and pork dishes. The wines can be luscious, rich and creamy, with favors of peach, apricot, grapefruit and a nice smokiness. Stick with the dry, or “trocken” style for more versatility.
2. Godello. Native to north-west Spain and northern Portugal, this white wine is seeing resurgence in popularity as modern winemaking and a new breed of winemakers move into the region. Muscular, full-bodied and assertive; with almond, anise, pear, herb and fennel flavors. Perfect for rich fish dishes… or poor fish dishes.
3. Chinon. From the Loire Valley, this Cabernet Franc-based wine is often characterized by its aroma of violets, and lead pencils, (which actually don’t contain any lead, but are graphite, so, chew away). Grilled salmon is a perfect foil. They say Chinon is the true “Frenchman’s wine”, so unless you speak the language, or possibly chain smoke, you might have to pass on this one.
4. Madeira. Its namesake islands, some 400 miles off the coast of Morocco, were first stumbled upon in 1418. The wine became known as vinho da roda or wine of the round voyage, as full barrels were shipped from the islands to the West Indies. Along the way, they were exposed to the constant rocking of the ship and extreme heat and cold, which somehow made for better wine. A fortified wine, the sweet version (Malmsey, Bual), or dry (Sercial, Verdelho), provide a style for every taste. It’s often said the best wines of Madeira are virtually immortal, so drink up and become one with eternity.
5. Tempranillo. The classic red wine from Rioja is Spain’s answer to Cabernet Sauvignon. Simple and early-drinking or complex and age-worthy, many have found their way into collector’s cellars, and are truly world class wines. Beef, game, lamb, and roasted poultry go well with this very versatile red. The most challenging aspect of Tempranillo is properly rolling your “R’s” when pronouncing it.
