Wine Appreciation: Sauvignon Blanc
 Ah,
Sauvignon Blanc, the seafood-eater's friend. If you are looking
for a wine to go with that special lobster meal, this is the
one.
Sauvignon Blanc is a quality grape, a grape with a great
tradition out of Bordeaux and the Loire Valley.
It has gathered plenty of new planting locations - and lots
of friends - around the world, including Australia, New Zealand,
the United States and South America.
But it has not yet overcome the dominance of Chardonnay.
Perhaps that is because there are so many variations in taste
and aroma - from a grassy version right through to the more
recognisable citric style.
Nevertheless, it is a class act, and it will be interesting
to see if it outgrows its trendy image, or continues on to
topple the mighty Chardonnay.
Features of Sauvignon Blanc are:
The taste and aroma, depending on growing conditions and whether
it is oaked or unoaked, can be very grassy, herbaceous, even
citric. Sometimes it can be acidic to the point of having
a very pungent aroma, giving a crisp finish. It can be very
fruity with elements of passionfruit, maybe banana.
Cellaring? Drink it now!
The acidic taste works in your favour with oily-based dishes
such as salads, and it is perfect with lobster, oysters, scallops
or in fact any type of fish.
Regions: Margaret River, Adelaide Hills, McLaren Vale,
Tasmania, southern Victoria, southern South Australia.
Labels to look for include Moss Brothers, Lindeman's Padthaway,
Riddoch, Rymill, Wolf Blass, Pheasant Valley.
If you need an excuse to drink a good Sauvignon Blanc, go
and buy that lobster right now!
For a full list of Sauvignon Blanc wines tasted by our Wine Connoisseur uncork it here
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