Sauvignon Blanc: white magic
Stand-alone or boosting a blend, this unforgettable character loves good food and makes good times
Freshly, lively, food-friendly Sauvignon Blanc is among the most instantly recognizable varietals. It flaunts piercing aromas of gooseberry, cut grass, asparagus, flowering currant, green pepper, nettles—and even cat’s pee. This cool climate grape reaches its apex of aromatic intensity and zesty crispness in France’s Loire Valley (showing a minerally, flinty, smoky, lemony character in Sancerre and Pouilly-Fumé) and in New Zealand (often bursting with ripe tropical fruit flavours in wines of the South Island’s Marlborough region).
In Bordeaux, it is traditionally blended with Sémillon to make less intense whites to go with local fruit de mers, and also sweet, botrytised dessert wine. Use of oak is the exception. Examples of oak aged Sauvignon Blanc include white Graves, a Sémillon blend, and Fumé Blanc, a name invented by Robert Mondavi for oak style Sauvignon Blanc.
- Coined in California in 1981, the term Meritage (pronounced like heritage) is the trademark for wines blended from traditional Bordeaux varieties
- White Meritage is made by blending two or more of Sauvignon Blanc, Sémillon and Sauvignon Vert
- Chile’s Casablanca region and South Africa’s Cape region are successful Sauvignon Blanc producers
Best way to enjoy
Food pairings: Loire style with goat’s cheese, asparagus quiche, salad, light fish, oysters; New Zealand style with flavourful seafood, vegetables, pork (slightly sweet and cooked with spices) and Meritage with richly sauced fish dishes, lobster
Temperature: 6-8 C
Type of glass: tulip-shaped wine glass
Read more of the original stories celebrated in our 30th-anniversary issue.
<h3>As seen in</h3><!-- [et_pb_line_break_holder] --><!-- [et_pb_line_break_holder] --> It was an overcast July...
Nikos Theodosakis and Nikos Kazantakis share a common heritage. Both come from the Greek Island...
<h3>As seen in..</h3><!-- [et_pb_line_break_holder] --><!-- [et_pb_line_break_holder] -->[downloads category="current-issue" columns="1"...
Chef Jeff Van Geest at Miradoro at Tinhorn Creek Winery in Oliver is using local, seasonal ingredients with an Okanagan-landscape inspired approach to food.
Pulling off a stunning upset, Christy Clark held on to her job as BC’s 35th premier—and unexpectedly became the Valley’s newest MLA. How will she juggle...
Fall 1988 The plunge into the world of art paid off for Robert Dow Reid. The shipyards of Scotland where it all began may be a long way off, but for this internationally renowned sculptor, the ocean of his boyhood is ever present in the enduring and beautiful shapes...