Now that we’ve actually had some spring weather in the Northeast, it’s as good a time as any to try some Sauvignon Blanc.
Many wine drinkers tend to gravitate toward opposite ends of the spectrum — for example, red wine drinkers might prefer full-bodied, powerful wines like Cabernet Sauvignon from California or Australian Shiraz, while others prefer softer, elegant Pinot Noir. Likewise, white wine enthusiasts generally prefer round, full-bodied Chardonnays, or they go for light, zippy wines like Riesling. As a result, Sauvignon Blanc ends up underappreciated (and usually priced well).
Like most wines, Sauvignon Blanc expresses different qualities depending on where it is grown. Old World offerings from France offer a wide range: they can be sweet, as in the dessert-style wines of Sauternes; dry and fruity from Bordeaux; or floral, smoky, and mineral from the Loire Valley and Pouilly-Fumé.
In the New World, New Zealand tends to be viewed as the current favorite for Sauvignon Blanc (though that trend may be starting to fade slightly). The dead giveaway of a Sauvignon Blanc from that island country is a fresh-cut grass aroma, combined with grapefruit and other tropical flavors. The wines can also tend to be “green” or “vegetal” in their flavor profiles, including tastes like cucumber, bell pepper, and even asparagus. This will no doubt turn some wine drinkers off, but can also make a wine even more interesting and appealing.
In the United States, there is plenty of Sauvignon Blanc from California. These wines can exhibit the tropical fruit flavors like those found in bottles from New Zealand, but they sometimes lack the grassy component. You will no doubt find Sauvignon Blanc from Washington state as well, and from a few producers in the Finger Lakes.
The Sauvignon Blanc from Finger Lakes producer Ravines is an outstanding example, with lychee and floral aromatics on the nose and some very refreshing lime, grapefruit, and tropical fruit flavors that slide right into an interesting chalk characteristic and a sharp, acidic mineral finish.
If you want to see what all the New Zealand hype is about, try the Mount Nelson Sauvignon Blanc. The grassy component is there, but not heavily so, and it has good depth of flavor, with grapefruit, lemon, tart apple, and minerality throughout. Like the Ravines, the Mount Nelson has great acidity on the finish.
Sauvignon Blanc can be pretty light and elegant, which lends to pairing with light, simple dishes. Goat cheese, light seafood dishes, and salads pair beautifully, but to be honest, just take a bottle out on the deck and enjoy the weather.
Swirl, sniff, sip.