Winter Whites
Winter is not all about full-bodied reds. Try any of these staff pick whites from around the world for a surprising alternative.
Thirsty Owl Dry Riesling $13.96
Thirsty Owl began its run in 2001 when Tedd Cupp purchased 150 acres of land from pioneers of the Cayuga Wine Trail with some of the oldest vinifera vines in the Finger Lakes. Aromas of green apple, lime zest, and kiwi with a slight hint of petrol and a touch of residual sugar, which offers subtle honeysuckle notes. All supported by vibrant slate minerality. – Jose Banegas, Astor Wines & Spirits Sales Consultant
Aslina, Chardonnay $21.96
I’ve been really impressed with the wine coming out of South Africa these days. Aslina in particular is a brand to look out for. Founded by Ntsiki Biyela, the country’s first Black female winemaker, Aslina is named for her grandmother who’s been a major inspiration in her life. Needless to say, growing up in Mahlabathini, a semi-rural town in KwaZulu-Natal on South Africa’s Eastern Cape, Biyela didn’t have much exposure to wine. She won a scholarship to the University of Stellenbosch and then spent years at Stellakaya. Earning numerous awards along the way, she has become a superstar. All her wines are excellent, but I love the Chardonnay. It has an Old World, Burgundian vibe with notes of pear, citrus, wet stone and a hint of oak. – Amy Miller, Sales Manager
Priorat Blanco “Historic”, Terroir Al Limit $26.99
Big, brooding, bold red wines are what most of us think about when Priorat is mentioned. This blend of Grenache Blanc and Macabeo is an authentic expression of the region, despite the fact that it’s a white wine. A lo-fi approach is taken, with hand-harvested fruit, native yeast, and whole cluster fermentation. A smidge of skin contact adds texture and savory herbal notes, coupled with bright citrus peel. If unexpected surprises are your thing, don’t miss out on this wine! – Bambi Ray, Sales Manager
Hanzell “Sebella” Chardonnay $28.96
I wish every person still stubbornly in the “ABC” (anything-but-Chardonnay) club would take a sip of the Hanzell “Sebella” Chardonnay. It is solidly unlike the reputation-tarnishing California Chardonnays that turned people against the varietal. With careful intention, the winemakers at Hanzell have produced an accessible wine that is crisp with inviting yellow fruit flavors like ripe yellow apple and Meyer lemon curd. Avoiding malolactic fermentation, and aging in both stainless steel and neutral oak allow it to maintain incredible freshness alongside the opulent fruit. – Hannah Weiss, Astor Wines & Spirits Sales Consultant
Chablis 1er Cru “Côte du Fontenay”, De Oliveira Lecestra $49.96
Domaine de Oliveira Lecestre is a 20th Century success story. M. De Oliveira came to Chablis as a child in the 1950s. He began his winemaking career with William Fevre at the age of 14. By 22, he was able to save enough to purchase his first parcel. Today the estate owns 50 hectares of vineyards spanning from Petit Chablis to a parcel at Le Clos Grand Cru. The Cote de Fontenay is a tiny vineyard that faces southeast and is composed of limestone clay soils. Its vines are 70 years old. This wine is fermented and aged entirely in stainless steel, preserving its mineral freshness. Flavors of green apple and green citrus are prevalent with a backbone of brisk and refreshing acidity. It will shine next to salmon. – Chung Park, Astor Wines & Spirits Consultant
“Trauben, Liebe and Zeit” Weiss 11, Strohmeier $49.99
“Trauben, Liebe, and Zeit.” Grapes, love, and time. To Styrian winemaker Franz Strohmeier, a guy who cites Carl Jung on his bottle tags, that’s the only way you can make wine. No additives, no sulfur, nothing to do but tend to the vines and let the grapes do their work. It’s a difficult wine to describe properly. A blend of Pinot Blanc and Chardonnay, it drinks like neither. Cidery, maybe even a touch volatile on the nose, with aromas that I can only describe as apple pie flavored sorbet served alongside a slice of tart Kaffir lime. The palate is textured and surprisingly mouth coating for all it’s bright acidity and the fact that we’re coming in here under 12% alcohol. As the finish goes on and on, it turns to petrol, mineral, and a pleasant, brioche-like leesiness. A wine to fascinate and delight, and drink with sauerbraten. – Jon Miner, Astor Wines & Spirits Consultant