White Wine is Like Electricity

With summer bearing down on us, it’s time to shift away from big reds and stock up on white wines. James Joyce, famous for his vivid wordplay that immersed readers in his characters' experiences, once perfectly characterized why white wines are preferrable to red wines in the summer. 
 
“White wine is like electricity,” he said, while “red wine looks and tastes like liquefied beefsteak." Red wine might be great, but who wants liquefied beefsteak on a hot sunny day. 
 
It’s likely that Joyce was referring to Fendant de Sion, a Swiss white wine made from the Chasselas grape. His regard for the wine, which he encountered in Zurich while writing Ulysses, is well documented. He later complained about not being able to find any Fendant de Sion while touring Italy. 
 
Of course, the two most famous white wines are Chardonnay and Sauvignon Blanc. We love them both, but there are a lot of great white wines that are often overlooked. We’d like to shine a little light one some of those you may not know or have always wanted to try but haven’t. Here are the grapes we’ll be showcasing: 
 
Chasselas – A Swiss white grape known for its neutral profile, allowing terroir-driven flavors to shine, often producing light, dry, and fruity wines and pairs perfectly with fondue. 
 
Furmint – A Hungarian grape famous for its role in Tokaji wines, offering high acidity and flavors ranging from citrus and green apple in dry styles to honeyed richness in sweet wines. 
 
Arneis – A Piedmontese grape nicknamed "little rascal" for its difficulty in cultivation, producing aromatic, full-bodied white wines with notes of pear, apricot, and almond. 
 
Cortese – The backbone of Italy’s Gavi wines, known for its crisp acidity, citrus flavors, and ability to pair well with seafood. 
 
Verdejo – A Spanish grape from Rueda, offering bright citrus, herbal, and nutty flavors, often likened to Sauvignon Blanc but with a richer texture. 
 
Chenin Blanc – A versatile grape from the Loire Valley and South Africa, capable of producing everything from dry, mineral-driven wines to luscious, honeyed dessert wines.