Welcome to the continuation
of our wine tasting series. We’re
going to explore the wonderful world of
wine – glass by glass. This series
will assist you in setting up your own
wine tastings. Whether you are a novice
or a seasoned wine aficionado, it’s
not enough to read about this stuff. To
truly appreciate and learn, you have to
get in there in taste. Hey, it’s
hard work, but somebody has to do it!
Even the most dedicated
Chardonnay drinker may sometimes need
something slightly more refreshing, less
rich, or just a change of pace.
Sauvignon Blanc is a great
cure for the Chardonnay-weary. One whiff
of the fresh, grassy, citrusy bouquet
lets you know that you’re in for
something different. Even the Sauvignon
Blancs that have had some amount of oak
aging (sometimes referred to as "Fume
Blanc," thanks to Robert Mondavi’s
innovation) can rarely be mistaken for
Chardonnay. The acid levels are up, especially
the citrus varieties – lime, grapefruit,
orange zest, pineapple. And a definite
grassy or musky aroma is signature Sauvignon
Blanc; a bouquet note rarely if ever found
in Chardonnay.
Sauvignon Blanc first gained
wine fame in France’s Loire Valley,
particularly with Sancerre and Pouilly-Fume.
It is also the basis for white Bordeaux
wines and the famous Sauternes dessert
wine.
The U.S. produces loads
of varietal Sauvignon Blanc, but it is
perhaps New Zealand that has given the
grape the biggest shot in the arm over
the last few years. New Zealand’s
racy style typically features zesty tropical
fruit flavors, pure and focused, with
razor-sharp acidity and lovely perfumed
bouquets.
Sauvignon Blanc’s naturally
high acidity levels make it easy to pair
with food – everything from raw bar
seafood selections to just about any kind
of fish preparation really shine with
this wine. Fresh goat cheese is a great
cheese match. Salads can be hard to match
with wine, but Sauvignon Blanc is often
a good answer. One of our favorite matches
is seared or pan-roasted scallops. They
can be flavored with anything from bacon
to fresh herbs – the results always
seem to pair beautifully with Sauvignon
Blanc. Here is a quick and easy pan-roasted
scallop technique that we’re
forever adapting to seasonal ingredients:
For 4 appetizer servings,
heat a nonstick skillet over high heat.
Add about one tablespoon of olive oil
and heat until very hot. Place 4 large
sea scallops or 8 bay scallops in pan
and cook quickly until scallops are seared
on one side. Remove pan from heat –
scallops will finish cooking from their
own heat. Season lightly with salt and
freshly ground black pepper.
At this point, garnishes
are limited only by your imagination –
from pesto to truffled olive oil, caramelized
onions, crumbled bacon, fresh chopped
herbs and a drizzle of excellent olive
oil, lightly sautéed vegetables enriched
with a touch of butter, the list goes
on and on.
($11). Light to medium bodied, with clear
refreshing tropical fruit flavors and
a juicy melon and lime finish. Ready to
drink now.
($9).Citrusy and slightly exotic, with
lime, lemon and passion fruit laced with
lemongrass and lush herbal notes. Lingering
finish. Ready to drink now.
($8). Melon and lime
take center stage, with additional lush
tropical fruit undertones. Clean, good
acidity, tasty finish. Great value! Ready
to drink now.
($18).
Complex, integrated fruit flavors marry
with oak nuances. Displays some crisp
structure, but is more smooth than racy.
Big enough to stand up to a wide range
of foods, it has a mouthfeel that is almost
Chardonnay-like. Ready to drink now.
($17). Outstanding body and acidity, featuring
zesty tropical and citrus fruit flavors,
a definite grassy streak, and a subtle
earthy complexity that lingers on the
finish. Fresh and clean. Easy to pair
with food, especially shellfish and fresh
chevre. Ready to drink now.
($16). Round, ripe tropical fruit flavors,
a racy herbal component, and toasty vanilla
oak. Lovely bouquet, tons of personality.
Delicious finish. Ready to drink now.
($10). Clean and easy-drinking,
with loads of juicy citrus fruit balanced
against tropical undertones and herbal
accents. Ready to drink now.
We've found that our guests really enjoy
the opportunity to "grade" the
wines. You can make it as casual or controlled
as you like. We tend to put out a pile
of our
tasting notes sheets and then encourage
our guests to take notes. Somewhere toward
the end of the evening -- or once everyone
has had time to taste the various wines
-- we like to have a little group discussion
of the favorites. It really is a lot of
fun to hear everyone's opinions of the
wines, and there are always some interesting
surprises.
The most important thing
is to have fun with your tasting party.
Branch out to wines that are new to you.
Don't worry about the results -- everyone
will have a great time participating in
the tasting. And be sure to let
us know which wines were the hit at
your party!
For details on our past
tasting party ideas - click
here.
Merlot
Port
Albariño
Barbera
Sangiovese
Pinot Noir
Riesling
Chardonnay
Syrah/Shiraz
and Old World vs. New World
Using Sauvignon Blanc to figure out oak
