SAUVIGNON BLANC

     A POPULAR AND UNMISTAKABLE WHITE WINE THAT’S LOVED FOR ITS “GREEN” HERBAL FLAVORS AND RACY ACIDITY.  SAUVIGNON BLANC GROWS NEARLY EVERYWHERE AND THUS, OFFERS A VARIETY OF STYLES RANGING FROM LEAN TO BOUNTIFUL.

 

     ON THE NOSE, EXPECT PUNGENT, IN-YOUR-FACE AROMAS RANGING FROM FRESHLY CUT GRASS, PEAS AND ASPARAGUS, TO TROPICAL AND RIPE PASSION FRUIT, GRAPEFRUIT, OR EVEN MANGO.  OCCASIONALLY, SAUVIGNON BLANC AGES IN OAK. THIS ROUNDED, MORE LUSH STYLE OFFERS MORE CREAMY OR WAXY AROMATICS AND AN OILY FEELING ON THE PALATE. 

 

     THE PRIMARY FRUIT FLAVORS OF SAUVIGNON BLANC ARE LIME, GREEN APPLE, PASSION FRUIT AND WHITE PEACH. DEPENDING ON HOW RIPE THE GRAPES ARE WHEN THE WINE IS MADE, THE FLAVOR WILL RANGE FROM ZESTY LIME TO FLOWERY PEACH. WHAT MAKES SAUVIGNON BLANC UNIQUE FROM OTHER WHITE WINES ARE ITS OTHER HERBACEOUS FLAVORS LIKE BELL PEPPER, JALAPEÑO, GOOSEBERRY AND GRASS. THESE FLAVORS COME FROM AROMATIC COMPOUNDS CALLED PYRAZINES AND ARE THE SECRET TO SAUVIGNON BLANC’S TASTE.

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RED MEAT

PORK

POULTRY

CHICKEN, TURKEY

SEAFOOD

TILAPIA, SEA BASS, PERCH, SOLE, HADDOCK, TROUT, COD, REDFISH, HALIBUT, SNAPPER, MUSSELS, CRAB, LOBSTER, OYSTERS, CLAMS.

CHEESE

GOAT CHEESE, GOUDA, BRIE, GRUYERE, ALPINE, CHEDDAR
HERBS/SPICES

PARSLEY, BASIL, MINT, TARRAGON, THYME, FENNEL, DILL, CHIVES, AND ROSEMARY. SPICES INCLUDING WHITE PEPPER, CORIANDER, FENNEL, TURMERIC, SAFFRON

VEGETABLES

FAVA BEANS, ASPARAGUS, ZUCCHINI, MUSHROOMS, EGGPLANT, POTATOES, TOMATOES, SPINNACH, CUCUMBERS​

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NEED SOME IDEAS?

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     WHEN IN DOUBT, GO GREEN. SAUVIGNON BLANC MAKES A WONDERFUL CHOICE WITH HERB-DRIVEN SAUCES OVER CHICKEN, TOFU, OR FISH DISHES. MATCHED WITH FETA OR CHÈVRE, OR PAIRED WITH HERB-DRIVEN ASIAN FLAVORS SUCH AS THAI OR VIETNAMESE CUISINE.

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     HERE ARE SOME RECIPES TO LOOK UP - THAI BASI SALMON CURRY, SPICY FISH TACOS WITH TEQUILA LIME PICKLED PINEAPPLE, CRAB CAKE SLIDERS, ROASTED OYSTERS WITH MELTED COMPOUND BUTTER OR ROSEMARY CHICKEN.