Full-bodied, dry whites can be a great alternative to reds in the colder months.
Issue 3923 16th July 2015
During winter, many of us switch to sturdy, full-flavoured red wines, rather than the fresh, lively, mouth-wateringly crisp whites that deliver stimulating summer drinking. But we don’t stop drinking whites – full-bodied, dry styles, especially chardonnay and to a lesser extent viognier, pinot gris and oak-aged sauvignon blanc, come to the fore. Byrne Northland Viognier 2014 (4.5/5 stars) Delicious young, this wine was grown in the Rushbrook Vineyard in Kerikeri and fermented with indigenous yeasts in French oak barriques (one-third new). Mouthfilling with a creamy texture, it …