Twelve White Decisions

Weissburgunder Goldberg · Burgenland

Weissburgunder from Goldberg, with brief skin contact and fine-lees ageing. A little cream, a dry edge and plenty of freshness. A relaxed match for salmon or a crisp salad.

Scheurebe Blend · Burgenland

Scheurebe with a little skin contact, wild-fermented and unfiltered. Taut rather than tame: a lively companion for vegetables and Thai food.

Merseguera Amphora · Alto Turia

Merseguera grown at almost 1,000 metres, partly aged in clay amphorae. Lemon, orange and sea salt: grilled fish on the table, the coast on your mind.

Garganega Single Vineyard · Veneto

Garganega from a small limestone vineyard, with six months on lees in cement. Quince, apricot and a salty edge bring a little more interest to your fish supper.

Viura Blend · Rioja

Viura from Rioja vineyards at 520 metres, cool-fermented for clear fruit. Pear and white flowers: try it with roast chicken instead of the usual red.

Viura Barrel Ferment · Rioja

Rioja Viura fermented in French oak, with peach, toasted almond and a creamy middle. Six months on the lees give grilled trout a little extra company.

Chardonnay Stainless Steel · Pays d'Oc

Unoaked Chardonnay from clay-limestone terraces near Nîmes. Lemon, green apple and pear keep it crisp and direct. Open with prawns or a fresh salad: no elaborate dinner required.

Chardonnay Oaked · Pays d'Oc

Chardonnay with lemon, vanilla and a little toast. A measured oak touch adds roundness without taking over. Roast chicken on the table, something good in the glass.

Viognier Limestone · Languedoc

Unoaked Viognier with peach and melon rather than weight. Open with creamy pasta: southern sunshine without making a production of dinner.

Xarel·lo Organic · Penedès

Organic Xarel·lo from limestone hills, with green apple and pear. Put out the soft cheese and let the working day end here.

Chardonnay Lees-Aged Blend · Haloze

An unoaked Haloze white blend with lemon, white flowers and a saline finish. Three months on fine lees add a little texture. Keep it cool for baked fish.

Sauvignon Blanc Wild Yeast · Haloze

Hand-picked Sauvignon from steep Haloze terraces, fermented with wild yeasts. Gooseberry and grapefruit give the evening a fresh direction, especially with mussels.