It’s the waning weeks of summer, but we’ve (thankfully!) still had plenty of sunny and toasty days here in the PNW. Although I drink whites consistently year-round, it’s during this time of year that I often reach for them to refresh and cool down. I don’t want anything heavy or serious. Just pour me a crisp, uncomplicated porch pounder and I’m good to sit on the deck (or in my bedroom with A/C) for hours.
I love acid bomb whites. Gramercy Cellars’ Picpoul (which appropriately translates to “lip stinger”) is one of my favorite summer staples. Both wines below are reminiscent of this wine, but both really push the boundaries of acidity. They’re on the edge of being too much.
Since I had these wines back to back, and noticed that they were both from the same region, I was curious as to why these had such high acidity. What is it about Ancient Lakes that produces such bright & zesty white wines? What else does this region produce? What makes this region special and unique?
Palencia Albariño 2016, Ancient Lakes AVA. 12.5% abv. Pale lemon. Aromas of lemon, chalk, and wet stones. Lighter bodied, high acidity with flavors of lemon, tart yellow pear and lime zest. This is a super easy to drink wine, but not necessarily one to sit and ponder. It’s fairly simple. Zippy and refreshing.
Efeste ‘Feral’ Evergreen Vineyard Sauvignon Blanc 2016, Ancient Lakes AVA. 12.5% abv. More of a pale lemon-green hue on this wine. On the nose, grapefruit, grass, lime zest and herbal notes. Same on the palate, but with a touch of salinity. And holy acidity!
Here’s my outline on the Ancient Lakes AVA – an area you definitely want to check out if you like crisp whites, and reds with a good dose of acidity as well.
Outwines 