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Sauvignon Blanc...Get it While Its Hot!

Tonight was another Wine & Dine event and the focus was on Sauvignon Blanc. Sauvignon Blanc is a crisp, highly acidic, and light-to-medium-bodied grape that is recognizable for its prominent grassiness, herbaceous flavor and aroma. It is grown throughout the world in warmer climates such as California and New Zealand as well as in the Loire Valley and Bordeaux regions of France and Northeastern Italy.

Depending on where the grape is grown, the flavors may be fruity, herbal/vegetal or very complex. Highly prized for its ability to grow in many regions, its versatility within age range, and its accessibility, Sauvignon Blanc creates a stellar wine on its own or, as is often the case, blended.

At the event, we...

- Tried 6 different Sauvignon Blanc wines from various regions: California, South Africa, Australia, New Zealand & 2 regions of France (Pouilly-Fume & Sancerre).

- Feasted on a buffet of various appetizers, as well as cheeses & fruit that pair well with Sauvignon Blanc.

- Learned about the tasting process and what to look for in Sauvignon Blanc in terms of color, aroma, taste, body & finish.

It was another successful and fun event with both familiar and new faces! Here are pics of the wines, I offered for the tasting...

France/Pouilly Fume - 2005 Les Pentes Pouilly Fume

France/Sancerre - 2005 Morin Sancerre Vielles Vignes

Australia - 2006 Cloudy Bay Sauvignon Blanc

South Africa/Stellenbosch - 2006 Mulderbosch Sauvignon Blanc

New Zealand/Marborough - 2006 Kim Crawford Sauvignon Blanc

California/Napa - 2005 Robert Mondavi Fume Blanc

Rather than a full dinner, I prepared a robust appetizer spread w/paired cheeses, an assortment of crackers and fresh fruit. Being that Sauvignon Blancs are highly acidic, here is the menu and recipes for the dishes that paired nicely with the wines...

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