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.
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...
Feature: Okanagan POTibilities
Cultivating the cannabis industry The business of legalizing marijuana is creating a buzz in the Okanagan. Whether you call it pot, weed or Mary Jane, cannabis becomes legal across Canada on July 1, 2018, when the federal government officially enacts Bill C-45. The...
Lake Country calls out to artists
The Lake Country Art Gallery is opening a call for submissions for their upcoming exhibit: Who are we? A visual narrative of our community. The exhibition will run March 1 to April 1. The call is open to everyone of all ages. Individual and collaborative works...
Freestyle skier to speak at UBC Okanagan athletics breakfast
Mike Shaw will talk about his devastating injury and his incredible comeback As inspirational speakers go, it doesn't get much better than this. For the 13th annual Valley First/UBC Okanagan Athletics Scholarship Breakfast, homegrown hero Mike Shaw will be the special...
Chefs arrive in Kelowna for national competition finale
The 2018 Canadian Culinary Championships (CCC) is taking place this weekend in Kelowna, February 2 and 3. Representing BC is Chef Alex Chen of Boulevard Kitchen & Oyster Bar in Vancouver. Chen took top spot in the Victoria championships. He chose to create his...