Those who enjoy wine, beer and cocktails are always looking for new things to try.
We asked Kirsten Fox, a Utah wine educator and headmistress at the Fox School of Wine in Park City, to tell us about one of her students' favorite summer discoveries.
Recommendation • 2010/2011 Kim Crawford Unoaked Chardonnay, New Zealand.
Why do you like it? • I've served this in three or four classes and my students consistently give it an A grade. The color is a light soft straw -- it doesn't have the darker colors that you get with a chardonnay that has been aged in oak barrels. And without the oak, the fresh, fruit-forward aromas can be recognized more easily. You get white peach, grapefruit, melon and maybe even a little bit of pineapple.
This wine also goes through malolactic fermentation, which is a really interesting process where they introduce a bacteria into the wine that turns malic acid into lactic acid. It's like turning the acid of a Granny Smith apple into a creamy acid like milk. By doing this, they turn what could be gripping searing, acidic experience into a wine with a soft, creamy mouth feel
What else makes it interesting? • My students really like the screw cap because it's so easy to take on a picnic or to a concert. There are still people who think screw caps are a sign of a lower quality, but New Zealand wine makers have fully embraced the screw cap as a way to prevent cork taint (which affects 4 to 8 percent of all wines), About 90 percent of the wines coming out New Zealand have screw caps.
Cost • $14.99 in Utah wine stores.