Are you one of those wine tasters who go to tasting rooms and say, "Let's just skip straight to the reds"? If so, then this tour is dedicated to you.  I  understand that you love the full rich flavors of red wine.  You like the warming affect, tannins, and berry flavors.  I acknowledge and appreciate that you are willing to spend more money on a red wine then a white wine.  But Small Lots Big Wines wants you to respect the white.

Perhaps one reason you don't like white wine is because you've had so many bad ones.  That's the first reason you need to respect the white.  Because it is more difficult to make a good white wine.  We have heard wine makers say that they will never attempt to make a white because one mistake..and well, everyone knows it. Red wine, with it's big, bold flavors, will cover a multitude of sins, but the delicate soft notes of a white wine will reveal a winemakers talent..or mistakes.

It was actually this aspect that intrigued us about white wine.  Part of my job is to taste everything and categorize it so that when you, the consumer, are seeking a particular flavor profile, I can direct you to the right winery.   Like most of you, I was more excited to try the reds then the whites.    But I did find myself once again liking chardonnay, enjoying a summery sauvignon blanc, and loving some more obscure varietals such as Renard's Roussane and Krupp Brother's Marsanne.  But what really got me excited about white wine was the day I met Jeff Fontanella.

Jeff spent about 2.7 minutes telling me about his red wines..but when I asked him how he made his delicious Chardonnay, he went into a 27 minute long dissertation about his barrel programs, barrel selection, Malo-lactic fermentation....things he refers to as a "spice-rack."  On that day the light bulb went on and I began to be excited to try whites and to learn how and why the winemaker made the wine the way he/she did.

So this month, put your preconceived ideas aside, and come on a tour around Spring Mountain and Calistoga where we explore white wines.  I am confident that when you are done, you too, will Respect the White!

Lobster en Bouchee