This dry white wine grape offers flavors of citrus fruit, melon, fig, herb, and sometimes grassiness. It can also give creamy and vanilla flavors when introduced to oak. Sancerre and Pouilly Fume' from the Loire are perhaps the most well-known Sauvignon Blancs, but it's also produced in many vineyards around the world. New Zealand has produced some fine examples. Sauvignon Blancs are designed to be drunk young. They are intense and aromatic.
Here are four that I've had recently.
2010 Angel's Secret ($18) from Napa Valley. Crisp acidity, pungent aromas, flavors of pear, citrus and honeydew melon. It's what a California Sauvignon Blanc should be.
2013 Fire Road ($12) from New Zealand. Aromas of passion fruit, white peach and kiwi fruit with fresh herbal and mineral notes. Light-bodied and refreshing. Don chose this for me one evening at H.G. Sply on Greenville. It received 90 pts. from Wine Enthusiast.
2011 Kunde Magnolia Lane from Sonoma Valley ($16) Aromas of mango and guava, with subtle flavors of white peach and grapefruit.
2011 Cade Estate Sauvignon Blanc "Oakville" in Napa Valley ($24). We had this at the Dallas Country Club one evening during a Tour of Napa by Aaron Benson, the on-staff sommelier. A pale bright yellow, with aromas of cantaloupe, honeydew, Asian pear, and white pepper. Hints of cucumber and kiwi, fresh and bright.
More to come of Sauvignon Blancs in the next post!