End of Summer and Too Many White Wines
At the beginning of summer, I was worried that I wouldn’t have enough white wines to drink during the fabled sauna-like summer days of Las Vegas. Well, September arrived shockingly fast, and I suddenly find that I have a dozen bottles of the pale liquid and not enough summer left to drink them all. Of course, I realize that many of my friends would say that even a tablespoon of white wine is too much, but that’s not my point. And they’re a little on the extreme side. Kinda.
I will confess that I decided to acquire these bottles of whites as a nod to summer and succumbed to the idea that red wines just weren’t cool – so to speak – during the summer months. It just seemed to be “the right thing to do.” I’ve consumed some of my whites, but let’s face it; I’m a red wine girl and really had a hard time drinking white wines in any type of volume. In fact, most days I went without any wine at all, because it wasn’t politically correct to drink a red, and I just didn’t want a white. Horrible, huh?
Let me make something clear – I do like white wines! My love for overdone Napa Chards (Butter on Louisville Slugger) is legendary. I enjoy the crisp minerality of Pinot Grigio – from Italy! – which pairs beautifully with quickly grilled Halibut that’s been marinated in Olive Oil, lemon juice, garlic, and parsley. New Zealand Sauvignon Blancs are a staple, although curiously, I haven’t had a lot of them this summer. But I look at Sauvignon Blanc and Chardonnay as year-round wines, not just wines for the summer months.
What I need, I guess, is a little guidance. I have these wonderful wines in my white wines cooler, and while there is still some considerable summer weather left, white wines and white shoes have no place in my life after Labor Day. Can white wines be aged? I already know that some white wines age well – Riesling and White Burgundies come immediately to mind. Most of my whites are “budget” to mid-priced, and frankly, I don’t know if they could last another year. And I am repulsed at the idea of using a wine for cooking only when it could be drunk. Except for one standout (2005 Curran Grenache Blanc), all of my other wines are a recent vintage, 2010 or 2011.
If I have to drink them now, I’ll do what I have to do. But if I can save them for another year, that would be even better. And then I will drink them next summer.