Two summers ago I put together a case of wine for a family gathering out on Block Island. I knew my sisters prefer their wines white in the summer – and as crisp and citrusy as they come (enticing labels never hurt either). Aiming to please, the case was filled with six bottles of white, two rosé and two reds. In that mix, a few were Sauvignon Blancs (the family “fan fav”) from different parts of the world and including a White Bordeaux (a blend of mostly Sauvignon Blanc and a little Semillon) and a little Chilean number. But my goal was also to expand their wine varietal horizons, and so I threw in a Pinot Blanc and two Chenin Blancs for good measure. I figured the “Blanc” would be familiar, but different, and peak their curiosity.
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