First, a little background on the grape: Sauvignon Blanc originates from the Bordeaux region of France. The French translation comes from the word 'sauvage' (wild) and 'blanc' (white) and thefirst cuttings of Sauvignon blanc were brought over to California in the 1880's, from the acclaimed Sauternes vineyards of Chateau d'Yquem. Since that time, it's popularity has spread world wide. The grapevine itself is know for late budding and early ripening, which is perfect for warm sunny climates such as New Zealand and Australia and the grape flourishes in the Alexander Valley as well. In the late 1960's Robert Mondavi marketed this varietal as 'Fume Blanc' to try and broaden it's appeal and many wineries still use this term... don't let it fool you, the grape is the same. The expression of Sauvignon Blanc is often given the characteristics of grass, bell-pepper or grapefruit but sometimes you may pick up an aggressive "catbox" odor if the grape was harvested too soon or lacked sufficient sun exposure! Dryer Sauvignon or Fume Blancs go with a wonderful variety of foods and can handle tomatoes, bell-peppers, cilantro, garlic, smoked cheeses or other pungent flavors that might clash or overpower many Chardonnays.
This is a varietal to embrace and not be afraid to pair with your favorite dishes!!!
This is a varietal to embrace and not be afraid to pair with your favorite dishes!!!
Here is my Top Ten list: (in no particular order)
Geyser Peak - Alexander Valley 2008 ($11)
Dry Creek Fume - Sonoma County 2008 ($11)
Murphey Goode Fume - Alexander Valley 2008 ($13)
Kim Crawford - Marlborugh NZ 2008 ($14)
Wattle Creek - Mendocino 2007 ($14)
Hanna - Russian River Valley 2008 ($16)
St. Supery - Napa 2008 ($18)
Duckhorn Decoy - Napa Valley 2009 ($18)
Provenance - Rutherford Napa 2008 ($20)
Cheers!!!
2 comments:
did not know the cuttings came from the Bordeaux regions, specifically Sauternes Chateau D'Yquiem, which i have not tasted but is on my must do list before i turn 60. not a fan of sauvignon blancs aka fume blanc.. am afraid am stuck with chard flavor for life.. but thanks for the education.
xo,Clarice
Believe me, I used to think the same way...only liked Chardonnays! Some of the Sauv's really open up and can be great as an opener with the right cheeses or starter dishes. Next time we get together let's taste a few! Thanks for your comment Clarice!
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