Although most of my career has focused on marketing, I had a short—and very fun—stint selling wine. I worked for a small distributor that drew me in because of its focus on education and selling imported wines. My number one goal with this career pivot was to learn more about wine, so it was the perfect option.
I live in California, so I have a lot of access to amazing wines from the area, whether Napa, Sonoma or the Central Coast. These wines are often fantastic, with lush, ripe fruit flavors, nice balance and good acidity. Yet, my true love is European wines—especially the whites. Whether it’s a crisp wine from Northern Italy or an acidic wine from Spain, they pair well with the food I love, like salads and seafood.
If you’re tired of chardonnay, which many people are, you must try these five alternatives. They are fresh, delicious and I guarantee at least one of these will become a favorite. These wines are made to be enjoyed with food, so I’ve included pairing recommendations. Most well-stocked wine shops should offer these more esoteric options. Let them know what you’re looking for and try a few different labels. Each producer will have their own style, and although you might not like the first one, you may fall in love with the next one that you try.
Once you move beyond your comfort zone, an entire world of new flavors open up, along with stories about families who have been producing wine in these beautiful regions for centuries. Getting to know the history makes wine all the more magical.
Fiano di Avellino, Italy
Campania, Italy in the southern part of the country has five wine producing provinces. The most well-known is Irpinia, home to one of my favorite wines, Fiano di Avellino. I buy this wine every time I go to our local wine shop. It’s often my wine of choice when going to a bbq or dinner party. I have yet to meet anyone who doesn’t like it!
This grape produces an elegant medium-bodied wine with good acidity, allowing it to age well and grow more complex over time. But don’t let that keep you from popping the cork, since this wine is very enjoyable when it’s young. Typical aromas and flavors include stone fruit, citrus, honey, jasmine, and hazelnut. Because of it’s well-balanced weight and acidity, it’s a great wine on it’s own or alongside a variety of savory foods, like chicken and salmon. ABV: 11.5-13.5%
Try: I Favati Pietramara Fiano di Avellino or Feudi di San Gregorio Fiano di Avellino
Albariño, Spain
If you find yourself outside on a sunny afternoon craving a sip of something other than a rose, look no further than Spanish Albariño. This refreshing wine from Spain’s Iberian Peninsula is a crowd pleaser and a hostess pleaser, as great quality Albariño’s can be easily found for under $20.
This wine is zingy. With it’s high acidity, lean profile and light body, it’s a great wine to serve with appetizers, or event at lunch. The style is similar to Sauvignon Blanc with bright grapefruit, lemon, citrusy notes, and sometimes stone fruit. Think simple Spanish tapas when deciding what to serve this wine with—grilled shrimp, fish tacos, asparagus, padrone peppers, manchego cheese and risotto. ABV: 11.5-13.5%
Try: Burgans Albarino Rias Baixas
Sancerre, France
Oh how I love Sancerre. It’s lean, full of minerality, lively and delicious! I credit Brian, the wine buyer at Citrin and Melisse Restaurant in Los Angeles, for my obsession. Sancerre is a highly-regarded appellation in France’s Loire Valley. Both red and white Sancerre wines are produced and both have obtained Appellation d’Origine Contrôlée (AOC) status, which refers to standards set for wines in specific regions throughout France. Red Sancerre is made from Pinot Noir and white Sancerre is made from Sauvignon Blanc, which is what we’ll focus on here.
A number of different soil types, including clay, limestone pebbles and siliceous-clay can be thanked for the nuanced, powerful and aromatic wines coming out of the Loire region. The Loire River keeps temperatures moderate allowing grapes to ripen while maintaining a high level of acidity. Sancerre is light in body and high in acidity, with flavors of gooseberry, grapefruit, lemongrass and flint. This is your go-to salad wine. You can also serve it with goat cheese, green vegetables and oysters. ABV: 11.5-13.5%
Try: Eric Cottat Sancerre or Domaine de la Villaudiere Sancerre (or check out these recommendations)
Gewurztraminer, Alsace
Not sure what to serve with spicy eggplant? Look no further than Gewurztraminer. It is the perfect wine to pair with exotic foods with spices like ginger, cinnamon, turmeric and Sichuan pepper. This medium-full bodied, complex wine has a lot to offer and worth exploring. It’s most commonly found in Alsace in Eastern France, but other cool climates like Germany, Italy’s Alto Adige and New Zealand’s Marlborough region produce delicious options.
This is a very aromatic wine, with scents of tropical lychee. Other aromas include rose, ginger, honey, grapefruit and sometimes a hint of smokiness. It’s bold and delicious. It has lower acidity and higher alcohol than the other wines listed here, making it a good choice to serve with mild cow’s-milk cheese, roasted vegetables, or spicier flavors. It is made in dry, off-dry and sweet styles (including late-harvest and botrytized), so be sure to ask for help if you’re unclear by what you see on the label. ABV: 13.5-15%
Try: Trimbach Gewurztraminer
Falanghina, Italy
This is another one of my favorite Italian white wines. It is also from Southern Italy’s Campania region, but unlike Fiano di Avellino, this varietal offers flavors of lemon, citrus, honey, peach and almond, making it a beautiful pairing for the region’s local seafood (scallops, clams, prawns). The vineyards are found in breezy coastal areas with mineral-rich soil, lending to the flavor profile.
Winemakers use stainless steel to age the wine, maintaining the delicate and aromatic flavors. Falanghina is so refreshing, with tropical flavors and lovely minerality. The balance between the richness and acidity makes it very enjoyable with food or on its own. Beyond seafood, it pairs well with vegetables and pasta with a simple pesto sauce. It’s also a great choice for afternoon sipping. ABV: 11.5-13.5%
