As I have mentioned before, the Potato Non Grata and I are not skilled wine tasters, despite all the practicing we do. After our previous experience group-tasting some organic wines (no added sulfites) and ones from organically grown grapes (with sulfites), I had resolved to be more open-minded about the organic ones, and accept that my palate is accustomed to the taste of sulfites, much like Americans raised on fast food prefer dishes that are saltier and fattier.
Having read that it is difficult to produce white wines without adding sulfur dioxide, which seeks and destroys bacteria that cause the wine to spoil — and that also discolor the wine, which is why you see more reds without sulfites than you do whites — I decided to give Frey Vineyards another shot. After all, they are the country’s oldest and largest organic winery. Also, at just $8 for a bottle of “Organic Natural White,” we had very little to lose.
Basically, I thought this wine was an excellent value. We had it after dinner (while watching Spike Lee’s New Orleans documentary), not with, but I think it would be a great accompaniment to salad and fish. It is light and crisp, with grapefruit notes, and absolutely no buttery taste at all — interesting, since after looking it up I see that it is a blend of Butte County Chenin Blanc and Mendocino Chardonnay grapes. Frey’s website describes it as “a medium-bodied wine with crisp acid and melon and pear fruit.” I think it is much more citrusy tasting than melon or pear; it is not in the least sweet. I can’t think of a good way to put this, but it is also very “clean” tasting, not complex. I liked it a lot and will definitely buy it again for everyday home consumption.
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Humor:
September 5th, 2006 at 8:57 am
“Everyday home consumption”?
No one ever said that Ethicurean living was good for the ol’ liver.
September 5th, 2006 at 9:13 am
Butter comes in part from wine being aged in oak. (California chardonnays get a lot of oak, which is why they taste like a buttered stick.) According to Frey’s website, they ferment their wines in stainless steel barrels.
September 5th, 2006 at 9:15 am
Just saw Omniwhore’s comment. It’s all about balance. A glass of wine, good food, healthy walks. Look at the French or the English. The latter are heavier but healthier than we are.
September 5th, 2006 at 10:07 am
Yeah, I was trying to tease, but perhaps it didn’t come across that way.
I should have put one of these:
;-)
September 5th, 2006 at 10:26 am
I was about to take incredulous issue with the Man of La Muncha’s assertion that the English are healthier than us … except that they are. However, on average the English drink a lot more beer than wine. Maybe room-temperature beer is better for you than cold?
Yup, it’s all about moderation. Including, of course, moderation.
September 5th, 2006 at 1:09 pm
Room-temperature beer is tastier than cold (if it is meant to be consumed at room temperature, as many English beers are).
The best place for room-temperature beer in this region is Spinnakers, in Victoria. It’s my favorite beer-and-breakfast place.
September 6th, 2006 at 10:02 pm
I have a sulfite intolerance and am always looking for good organic wines, since they are all I can drink. Frey is consistently good. I also really like Badger Mountain and Organic Wine Works. Seeing lots more organics coming on the market lately…