June, 2003
With summer in full-swing, wine drinkers have packed their Cabernets and
other big reds away for the season along with their sweaters. Warm summer
weather calls for lighter, more refreshing wines and nothing is more
appropriate than Sauvignon Blanc.
Historically an also-ran to Chardonnay, Sauvignon Blanc (SB) is gaining
popularity due to its crisp nature, affinity for food and relatively low prices. SB
shows a range of citrus, grass and herbal flavors that are heavily influenced
by climate and terroir.
SB is the beachhead for New Zealand’s booming wine industry, with highly
aromatic wines showing grapefruit and lime flavors that are delicious and
refreshing. New Zealand SBs are readily available in the U.S., with delicious
wines for $10-18.
SB is the primary white grape used in France’s Loire Valley. Wines from
Sancerre and Pouilly-Fume tend to show more mineral flavors and grassy
notes than New Zealand SBs. These wines are not as widely available, but
nice bottles can be found at better wine stores for $18-$24.
Many American winemakers make SB in a more Chardonnay-like style.
Fume Blancs typically undergo barrel fermentation and the oak exposure
tends to subdue the natural varietal flavors. I prefer American SBs made in
the traditional style with their bright fruit and zingy acidity
SB is an wine that pairs well with a variety of foods. One classic pairing is SB
with goat cheese. Whether fresh chevre or aged cheese, the acid in the
cheese and wine will meld together and create wonderful new flavors. Whole
Foods stores usually carry goat cheeses from the Loire Valley that are
magical when paired with wines from the same region.
I also pour SB when serving fish, shrimp or chicken dishes that have citrus or
fresh herb preparations.
However you serve it, Sauvignon Blanc is a sure winner for summer drinking.
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