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.
Quick facts
- 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.
Carnival Craze in Vernon
From smaller business-oriented gatherings to major events, winter is a busy time of year. The Vernon Winter Carnival has been going strong for 58 years. It’s known as the largest winter carnival in the west. Community dedication has been the secret to its success,...
Indigenous carving course takes shape at Okanagan College
An internationally renowned master carver and Indigenous artist is setting up shop at Okanagan College this winter to pass on the traditional skills and knowledge he has honed over a 25-year career working with wood. Darren McKenzie is a Cree and Métis artist from...
Hundreds from across Canada come to Kelowna in early February
Gold Medal Plates Kelowna is becoming a farm-to-table culinary destination, no matter what season. The city has been host to the Canadian Culinary Championships (CCC), affectionately known as Gold Medal Plates, since 2004 and has helped to generate over...
Construction begins on tower in downtown Kelowna
Construction has commenced on the 36-storey East Tower at ONE Water Street in downtown Kelowna. Kelowna Mayor Colin Basran threw the lever that started up the heavy equipment that will imbed the piles into the ground for the East Tower’s foundation. “City Council is...
Winter economics: when the weather turns cold, business stays hot
In the Okanagan, we make hay when the sun shines and when the snow falls. The Valley is well known as a four-season playground; perhaps less known, it’s also a four-season economy. Key industries fire on all four cylinders throughout spring, summer, fall and winter.
Okanagan Symphony Orchestra presents Viva L’Italia with Jens Lindemann
The Okanagan Symphony Orchestra is presented Viva L’Italia this February. The concert will feature music from Italy, from baroque concertos, inspired by dances, to the drama of opera, to the grandeur of the landscape. Three performance take place: Kelowna Community...
