Spring brings out the fresh herbal dishes in my kitchen. When the bright green sorrel, pungent chives, lemony lemon balm and asparagus have sprung up in the garden, it’s time for my favorite go-to vegetable wine, Sauvignon Blanc. Having oysters, goat cheese or roast chicken? Try a Sauvignon Blanc. Grilled seafood, smoked salmon, vegetarian dish? Sauvignon Blanc.
Sauvignon Blanc is an aromatic, herbal, citrusy and refreshingly acidic. These components pair well with seafood with lemon, goat cheese and strongly flavored vegetables. It’s pungent, grassy, citrus flavors range from grass, hay, green pepper, lemons, grapefruit to gooseberries. It all depends on how and where it is grown.
The vines are more apt to concentrate on leaf and shoot growth so a stern canopy management plan is needed to achieve balance between the green and the fruity parts of the vine.
Most Sauvignon Blancs are fermented in stainless steel at low temperatures to enhance and preserve every bit of fruit and tame the acidity. The wines are best drunk young.
Two classic, high-end Sauvignon Blancs come from two appellations on the banks of the Loire River in Central France, Sancerre and Pouilly-Fumé. These wines have a minerality that distinguishes them from counterparts on the west coast and New Zealand.
But if you’re looking for a good value, the Loire’s less famous appellations of Touraine, Menetou Salon, Reuilly and Quincy are delicious.
A white Bordeaux is a blend of crisp Sauvignon Blanc with the much fatter, less acidic Semillon. In the value conscious Entre-Deux-Mers appellation, as well as Graves, it’s blended with Semillon in varying proportions and produces a great dry wine.
Some of the world’s most famous Sauvignon Blanc is grown in New Zealand. Vines were first planted in the early 1800s, but it wasn’t until the late 1980s they burst onto the wine scene with an lavish, fruity style that put New Zealand wines firmly in the forefront. The cool maritime climate and dry gravel soil of Marlborough are perfectly suited for this grape.
Sauvignon is the name seen on Chilean labels. Planted in the cool wine region of Casablanca Valley, Sauvignon is clearly in an ideal spot in Chile. Always a wine value.
Many of our west coast vineyards are too hot for Sauvignon Blanc. In the cooler vineyards of Santa Barbara, Oakville Bench and the Mayacamas Mountains, a California style of full-bodied, slightly sweet Sauvignon, often oak aged, are produced. Some labels may say Fumé Blanc, a term coined by Robert Mondavi in the late 60s.
Washington State makes some fine, racy Sauvignon Blancs in cooler vineyards like Horse Heaven Hills and Yakima Valley with an average elevation of 1,000 feet.
Suggested taste tour of Sauvignon Blanc:
- Babcock Vineyards, Santa Barbara
- Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc
- Henri Pele Menetou Salon, Loire
- Kim Crawford, New Zealand
- Les Gourmets Touraine Sauvignon, Loire
- Veramonte Vineyards, Chile