Bizkaiko Txakolina(biz-KYE-co Chock-o-lean) is difficult to pronounce but worth the search. This crisp dry white from Basque Spain is made primarily from a grape named Hondurrabi Zuri. It has a delightful, bright, refreshing acidity, and is well suited for starters, seafood, mild cheese, and of course poultry. There are two or three examples in the market currently. “Salut”!
Greek white wines made from Asirtiko (ahz-sir-TIKO) and Athiri (ATH-eerie) will also provide interesting“outside the box” drinking. These wines are stainless fermented, light, crisp,zippy and wonderful! Don’t miss out. “Yia Mas”!
Aligote’ (ah-LEE-go-tay) is the “other” white grape in the Burgundy region of France. There are a couple ofclassic French Aligote’ available, but my suggestion is made by my friend Jed Steele. There is a tiny three acre parcel of Aligote’ in Columbia Valley Washington Jed procures to make Shooting Star Aligote.' With medium weight and intriguing fruit it is a perfect antidote for the over exposed SummerChardonnay palate; great by itself, with poultry, seafood and especially rawOysters. “Cheers”!
The above three types will offer you a slightly different twist to white wine drinking this fall. I recommend you try them all. But in fairness to other grapes don’t forget these better known alternative holiday whites:
Riesling- (REESE-ling) Dry,off dry, sweet, the most versatile, period, enough said!
Viognier- (VEE-on-yea)Honeysuckle and floral aromas, medium body
Torrontes- (tore-Ron-tess)an Argentine white, crisp and medium bodied
Viura- (VEE-oo-rrah) thewhite grape of Rioja Spain
Gruner Veltliner- (GREW-nerVELLT-lenner) Austria’s crisp and racy white
Verdelho- (vair-DAY-hoe) APortuguese native making lemony, Aussie whites
Pinot Blanc/Bianco- (PEA-noBlahnk / BE-ahn-co) the other white Pinot…
Albarino - (al-bah-REEN-yo)Spanish grape prized for its intriguing aromas
I hope you enjoy these suggestions. Please reply with questions.