White Wine drinkers...

[DitchPanda]

So I am by no means a wine guy..much prefer beer and especially whiskey. So I may be asking to much out of a wine but my lady is a wine drinker and I'd like to share with her. What I'm looking for is a bottle of white...mid range sweetness and dryness to appeal to both of us...decent acidity so it can stand up to pork and spice...under $15? We both like fruitiness but I also need that acid\citrus so its not just sugar bomb.

[GTN-NY]

Semi-dry Riesling is our favorite. 
I’m cheap when it comes to alcohol that I’ll just pee out in 15 min. None are over $15
Not sure if in your area but here’s a few

Relax

Château St Michelle

Snap Dragon

Schmitt Sohne

[Way north bass guy]

Wife likes this, I don’t mind it either. Has a green apple sort of flavour, but it’s not too strong and also not too sweet. Pretty cheap too. 

[roadwarrior]

St. Jean Chardonnay

https://www.woodswholesalewine.com/products/2017-chateau-st-jean-chardonnay-sonoma-county-usa-750ml?variant=1385802499&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=Cj0KCQjw3duCBhCAARIsAJeFyPV1mjN_CRYKupc6nFNoHsI4eBzMZp0FT0C44WddoUxx4VVW09BF21gaAqqEEALw_wcB

[bulldog1935]

The choice white wine for smoked pork is Viognier.  

(vee-yon-yay - there, you can pronounce it, too)

It has the body to stand up to strong-flavored meat.  

Best I know is Becker Vineyards in Texas, and never had a French viognier that was better.  

Around here it's $15/bottle.  

 

Since Riesling was mentioned, there's a little bit of Texas in every German wine.  Germans and Alsatians began arriving here in 1840, many were driven here by the grape blight in Mosel, Saar, and Ruwer valleys.  

They sent back Texas muscadines to Germany, and only the hybrid grapes survived the blight.  

Good thing, too, they brought us Alsatian smoked, dried sausage.  

(this is venison from Dziuk's meat market in Castroville)

[slonezp]

Riesling is a decent summer wine

[jimmyjoe]

   I never bought into the wine thing. My parents were old-fashioned, and Dad made wine for mealtime only. These were like what is now known as "jug wine", which is a derogatory term. That being the case, I still have many fond memories of cheap wines that were very, very good.

   There's a family out in California named "Cribari". The family is (was) Italian, and they make cheap wines that are good with meals. Personally, I like their French Colombard. I like it in situations where a wine snob would be horrified that I would drink it. I don't care; I like it anyway.

   You might want to try it ....... you might like it.

   Horrifying thought, isn't it?   ??     jj

[Skunkmaster-k]

 Mad dog 20-20 is always citrusy and  under $15. 

[bulldog1935]

In German wines, the Riesling Kabinett is early season and is dinner wine.  

Spatlese and Auslese are late and later season, extra sweet and sweeter, and are desert wines.  

5 years is the perfect age to drink a German wine - better then than sooner or later.  

[DitchPanda]

23 minutes ago, Skunkmaster-k said:

 Mad dog 20-20 is always citrusy and  under $15. 

Mad dog is two steps under boones farm...even worse than thunderbird. Hard pass.

[Fishnski48]

Wife loves Schmitt Sohne crsip and not to sweet Reisling,, Pork Fowl.

[deaknh03]

The blue nun

[CrankFate]

The closest thing to white wine as I’ll go is Prosecco. Or single malt scotch....

[BrianMDTX]

Try a decent Sauvignon blanc. Especially New Zealand wines. Very crisp and pairs well with pork. Kim Crawford or Monkey Bay are two decent examples. 

[Fishingmickey]

1 hour ago, BrianMDTX said:

Try a decent Sauvignon blanc. Especially New Zealand wines. Very crisp and pairs well with pork. Kim Crawford or Monkey Bay are two decent examples. 

I'll second the NZ wines, I do enjoy the Kim Crawford Sauvignon blanc. and I am still experimenting with some of the others. California has also got some very nice Sauvignon blanc's in that 10-15 buck a bottle range.

FM

[BrianMDTX]

8 minutes ago, Fishingmickey said:

I'll second the NZ wines, I do enjoy the Kim Crawford Sauvignon blanc. and I am still experimenting with some of the others. California has also got some very nice Sauvignon blanc's in that 10-15 buck a bottle range.

FM

My wife is the real wine lover. She definitely prefers NZ Sauvignon blancs. She says they are crisper and more acidic. As long as she likes them, I’m good with it! 

[Deephaven]

The KC Sauv blanc is dry.  He asked for sweet.  I'd be fine recommending something...but my recommendation would be nothing with any sweetness as that completely would gross both my wife and I out.

 

I'd start with what she already likes and build from there.  Wine is as subjective as beer and if you give someone a Pale Ale who hates hops you know how that is going to go.

[bulldog1935]

Viognier really does answer your question about white wine for strongly flavored meat, especially smoked pork.  

 

Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen, which makes barrel fermentation a winemaking technique that requires a high level of skill on the part of any winemaker working with this variety. The potential quality of Viognier is also highly dependent on viticultural practices and climate, with the grape requiring a long, warm growing season in order to fully ripen but not a climate that is so hot that the grape develops high levels of sugars and potential alcohol before its aromatic notes can develop. The grape is naturally a low-yielding variety, which can make it a less economically viable planting for some vineyards.^[3]

[VolFan]

I would third/fourth the NZ Sauvignon Blanca listed above. They are the light beer of wines. Also - a good Cali Chardonnay that is aged in steel rather than oak would really fit the bill with pork. 

[Deephaven]

3 hours ago, bulldog1935 said:

Viognier really does answer your question about white wine for strongly flavored meat, especially smoked pork.  

Problem is most of them are terrible.  I've had a few good ones, but the bad out number them more than any other grape from the experiences I've had.

[VolFan]

I concur with the above - when a viognier is great it’s really great but there’s a lot out there that literally taste like pee. Not that I drink that.