I'm not sure I'm understanding the question. A dry white Zinfandel is a contradiction in terms. Zin's are sweet and fruity.

I do work with several wineries and may I suggest - for smooth dry whites - Boogle Vineyards, Sterling Vineyards Chardonnay, Sterling Vintners Collection Chardonnay, BV Coastal Chardonnay. Each collections has a dry Sauvignon Blanc (except for Boogle) which is smooth and dry as well. I do export labels for them so I know they are available in Canada.

Cheers!

Edna, I guess I didn't explain myself very well, not the first time or the last unfortunately:o).
Although we prefer dry wines we do like the Zinfandel which is sweeter than we usually buy. I really wanted to know if anyone could offer a suggestion for a good smooth but dry wine (0?) in kit form for making oneself at one of the U-Brew or similar places. So would you say a Chardonnay would be the way to go?

Annette

Oh Annette - I do make wine at a wine shop. As I write this, I am sipping a very new Australian Chardonnay. Now, I am cheating, as it is bottled just over a week. It is starting to get the deep flavour of a warm climate Chardonnay, but when it is first bottled, it tastes like liebfraumilch. I love dry white wine in the summer, and Australians are my favs. To get an idea of the flavour, pick up Lindeman's Bin 65, or Little Penquin Chardonnay. Now, these are heavy on the alcohol. That's why I like the home kits - a little lighter in the alcohol. I used to make Sauvignon blanc, I found it lacking in flavour. Now, just for a taste reference, I do like reds. My last red I made was a Zinfandel Shiraz from California. Very yummy, but I have realized that my favs are Italian, and will be making another batch of Brunello next, for Christmas!!

Hey, Cheers, for real - Nancy.

Meant to attach a web site, with more info. - this is the place I usually go...

Here is a link that might be useful: Choice Vintners

Thanks Nancy, you've given me some possibilities. Liebfraumilch, the last time I had a glass of that was back in the 80's we were at a friends for dinner and if I remember correctly Rabbit Pot Pie was on the menu and it was delicious. Now, how come I can remember this and I can never remember where I leave my pruning shears. I'm going with my neighbor next week to do a batch of the Zinfandel but would really like to do a nice dry white. I'll see what's available, thanks again. What is it we say when we're fed up with the garden, find something else of interest to do LOL.

Annette

Exactly!! It is a rainy day here, today. I am going to make some zucchini relish that I started last night. Then I need to finish getting the old carpet out of my office room so I can lay new flooring. I will be having an inspection of it in the near future. I plan to work from home - fingers crossed. They need to approve the work space.

Are you making the 'Old Vine' Zinfandel? I was thinking about making that.....

Nancy.

Nancy, this is a completely new venture for me, won't know which Zinfandel till I get there.
I'm thinking I won't tell my kids I'm doing this, when I gave them a taste of Ana's raspberry vinegar last year most of what I made waltzed out the door with them and left me with one small bottle which I had to rationed out till I made more this year.
I'll be making my raspberry and blackberry freezer jams shortly and I'm thinking about doing up some dill pickles, maybe some pickled onions in malt vinegar. You have a good recipe for zucchini relish? hint hint.

Annette

Yeah, my zucs are going great guns too!! I am making Jean Pares relish right now - really, as I make dinner!

Zucchini Relish - this makes 5- 6 half pint jars

(Jean says to grind all - I use my Cuisinart Julienne blade)

5 cups ground zucs
2 cups ground onions
2 ½ tbsp coarse/pickling salt

Combine in large bowl and leave overnight. In morning drain, rinse in cold water. Turn into large saucepan.

Add:
Small green pepper, seeded and ground
Small red pepper, seeded and ground
1 ¼ cups white vinegar
2 ½ cups white sugar
1 tbsp celery seed
2 tsp cornstarch
1 ½ tsp dry mustard powder
1 ½ tsp turmeric
1 ½ tsp nutmeg
¼ tsp pepper

Heat on medium-high, stirring often, until it boils. Continue uncovered for 30 minutes, stirring occasionally. Pour into hot sterilized half pint jars (I say whatever!!) to within ¼ inch from the top. Add snap lids and screw rings.

Jean says you can process in a water bath for 5 minutes.

This is the first time I've made this recipe - it is close to my Million Dollar relish, but for the nutmeg. We'll see how it turns out!!!

Cheers, Nancy.

Fascinating and amazing! You folks are awesome.

Cameron

Cameron - we are all amazing! !!! In what context were you referring ????

And btw - I did the peppers in the grind mode. I didn't taste, but the smell of the relish is wonderful, and the colour and texture is gorgeous!!!

Nancy.