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.
Pink Shirt Day: Feb. 23
The Okanagan Boys and Girls Clubs are once again joining the Provincial and National movement to celebrate Pink Shirt Day – Bullying Stops Here, on Wednesday February 23, 2011. We are encouraging the Okanagan community to wear pink on that day to show that bullying will no longer be tolerated. Boys and Girls Clubs across the Okanagan will be participating in planned activities that provide education, awareness and teach skills …
2010 Best Restaurants Readers’ Choice
Our readers have voted. Download a PDF of the 16th annual Okanagan Life Best Restaurants Readers’ Choice Awards.
2010 Best Restaurants Editors’ Choice
Editors Paul Byrne, Laurie Carter and Karen Slivar have come up with an eclectic menu of dining favourites from up and down the Okanagan Valley. Download a PDF of the full story.
The Book as Art and Commerce: Feb 17
Independent publishers Laurie Carter, Stephen Joyce and Richard Fogarty discuss their publishing process and adventures. Thurs. Feb. 17, 5 pm at the Bohemian Cafe, 524 Bernard Ave., Kelowna. $2 at the door. Refreshments available. To reserve in advance visit http://www.okanaganinstitute.com
Cooking up Something New in British Columbia
The Okanagan, too, is seeing something of a culinary revolution. For decades, the valley was a family holiday destination known more for its “peaches and beaches” than its gourmet fare. Then some of Western Canada’s greatest chefs discovered the valley’s remarkable produce and laidback lifestyle. They decided it was high time British Columbia had a real wine-country cuisine.
2009 Hillside Estate Viognier
Cool climate Viognier from Hillside Estate Winery on the Naramata Bench … Delicious with seafood and curried pork or beef.
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