"Tokaji is usually associated with the famous sweet wine of the same name but the region also produces exceptional dry white wines using the same grape varieties but without the “Noble Rot”. This is a blend of the two most popular native grapes - Harslevelu and Furmint from vineyards just outside the village of Erdobenye. It is remarkable for its combination of pear and apple with a stony, flint character giving it an overall succulence though still with a dry palate. It is made in miniscule amounts from two vineyards and would partner beautifully with seafood dishes."
"This wine is from the same producer as La Valse des Mansengs, which was my favourite wine from this column last year and was also a bestseller with readers. From the Pyrenean foothills of South West France, it a blend of Sauvignon Blanc and Gros Manseng, which is the main white grape variety in Jurançon. It has a refreshing citric flavour with lovely traces of apricot and quince and is ready for immediate consumption. It works either as an aperitif or with shellfish, while also strong enough to complement an aromatic garlic and chilli squid dish."
"This exuberant white changes its blend each vintage, depending on what grape varieties work best at the time. The current vintage is a blend of Chenin Blanc, Palomino (the grape of dry sherry), Roussanne (Rhone), Verdelho (Portugal) and Grenache Blanc, which gives it an overall flavour of exotic tropical fruits. Adi Badenhorst is one of the wine world’s great characters, where the most complex bit of equipment in the winery is his espresso machine. The vineyard is in Swartland, home of South Africa’s New Wave wine revolution. It has the depth and complexity of a wine costing twice as much as this and will pair nicely with white meats as well as fish."