Having been a more-or-less dedicated red wine drinker, I more-and-more find myself defecting to Team White Wine. Certainly (at least in part) this is down to The Daily Drinker, for in sourcing interesting new wines for its members I have found – and continue to find – fascinating examples made from the more arcane grape varieties that one wouldn’t often find on the wine lists of restaurants or the shelves of wine shops.

And what I increasingly find is that most white wines should be unoaked. I want to find grape variety and, if present, terroir, unobscured by woody aromas and flavours. And what exciting aromas and flavours there are for the finding!

One fascinating thing that I have always known but that has been heavily stressed in my Daily Drinker explorations is that pulling a bottle of white wine out of the fridge, pouring it out and immediately drinking it is frequently a mistake. I continue to be amazed at the range of temperatures that best suit the different whites I taste and consume - some are best well-chilled whilst so many others want to be cellar temperature at the very least, often several degrees warmer.

And, of course, as with red wine, there are whites for food and whites that should really be drunk on their own to be best appreciated. But don’t worry, The Daily Drinker will show you the way!