Story by Sarah Murphy Robertson
Sauvignon Blanc grapes originated in the south of France and have long ties to the old world. The wine this fruit produces is typically dry and mostly served young – as aging it doesn’t yield many benefits. The climate dictates the wide scope of flavors evoked from this wine and range from grassy or herbaceous to zesty and spicy all the way to fragrant nuances of tropical fruit. While its roots are in France, the United States is also a leading producer of excellent Sauvignon Blanc wines. This week we will recommend three great domestic bottles and some food pairings to consider for each.
The 2014 Sauvignon Blanc from Cakebread Cellars has tons of rich pear on the palate and lovely aromas of apple and grapefruit. This fruity crisp sip would go nicely with your lunch menu of a tender baby spinach or arugula salad topped with just-seared rare Ahi tuna and a creamy wasabi dressing.
Often Sauvignon Blancs accompany herb-focused dishes deliciously and the 2014 Hess Select is an affordable bottle which is certain to do just that. Its grassy aromas and lemony citrus notes would pair beautifully with a dill and goat cheese sauced pasta tossed with cut asparagus or even alongside a healthful appetizer such as edamame and cilantro hummus with assorted raw vegetables for dipping.
The organically certified Heitz Cellar’s 2014 Sauvignon Blanc from Napa Valley is quite dry yet delightfully refreshing and bright. It first emanates melon on the nose and carries lots of tropical fruit such as pineapple and guava on the palate. This wine would go wonderfully with our area’s fresh gulf seafood and also acts well as a counterbalance to spicy foods. So try it with lightly blackened grilled shrimp kabobs over a simple garlicky rice pilaf or cous cous. Your quick weeknight meal never felt so upscale!