Whites After Labour Day

I have never been one to adhere to the No White After Labour Day rule. Heavier fabrics with texture and warmth can carry your white wardrobe all through the winter if you plan your outfits right. And the same goes for your wine. As the leaves turn gold, the wine often runs red, but with some simple foresight and an adventurous palate, you can keep yourself topped up with rich, textural, and aromatic whites that hold up to the fall colours, the hearty dishes, and the imminent nip of winter.

Let me premise by saying that wine should be enjoyed all year round, regardless of varietals, seasons, and outfits. So if Pinot Grigio and Sauvignon Blanc are your jam, run with your taste buds and sip away despite sunshine or snowflake on your nose. But I firmly believe in the circumstance of wine opening new horizons, so take a chance and give your knees a new reason to tremble with these respected but lesser known nectars.

Gewürztraminer

You’ll be hooked at the first sniff of lychee. Sip, and you’ll find spice and tropical fruit, coating your mouth with a waxy, round body that lingers and satisfies. The token pairing is Asian cuisine, but this wine holds up to savory flavours and spice. Got ham? Drink Gewürztraminer. And don’t be scared of sweetness. This wine comes with or without that honeyed aftertaste.

Viognier

If Pinot Grigio was an air-conditioned storefront on a muggy Montreal day, Viognier is the cozy feel of the first warm sweater you reach for on the first day of fall. Peachfuzzy and perfume-y, this wine is elegant and beautiful. In body, she is akin to a young, innocent sister of Chardonnay; in style, she can be dressed in light, fresh roses, or heavy, spicy oak. Often blended successfully with Marsanne or Rousanne, this wine holds her own next to the rooted vegetables of fall, such as sweet potatoes or butternut squash.

Chardonnay

Privy to many trends throughout the years (remember that buttery, oaky wine Mom used to drink?), Chardonnay garners either love or hate from those who gave the bandwagon a chance, but don’t underestimate what this wine can add to your life. Oak is not a requisite. Chardonnay is as versatile as they come, bringing you tropical fruits (warmer climate) or crisp apples and pear (cooler climate), toasted brioche, spicy oak, or none of the above. But what it does bring is adventure, round body, and a personality that can stand up to stews and creamy dishes. Cook up that pumpkin ravioli, crack open an oaked Chardonnay, and make magic.

Other varietals to note: Chenin Blanc, Semillon, Rousanne, Marsanne, and Riesling.

Be courageous, try a few, and open up to the world of wine! —Laura Starr