February 11, 2011
"Grass is for Cows" is the motto of this producer, and it delivers a sauvignon blanc that is notable for its lack of grassy, herbal notes. Neither is it overly fig-flavored — the extreme some producers veer toward. It's a subtle, smoky, mineral-infused wine that reminds me very much of a good Graves from Bordeaux. It seems to be structured for longer aging than most California whites, and could develop very nicely with a year or two aging — something I rarely say about a sauvignon blanc.
May 26, 2010
This full-bodied, rich sauvignon blanc is a far cry from the thin, grassy wines that are more typical of this white grape. It's loaded with flavors of herbs, figs, pear, kiwi, and tropical and citrus fruits, and has a bold individuality. The finish is long and gripping. It has the advantage of a glass stopper rather than a potentially freshness-killing cork. (But don't mistake this review as an endorsement of this winery's 2009 wildly overblown Home Ranch chardonnay — a wine so bad it's a work of perverse genius.
January 20, 2010
From: North Coast, Calif. Price: $15 Serve with: Salmon, ham, Asian cuisine This full-bodied, well-rounded sauvignon blanc stands out in an otherwise undistinguished line of California wines produced under the name of the legendary Australian golfer. This white wine displays floral aromas and vibrant flavors of figs, orange, lime, apricots, Asian spices and minerals. It lingers on the palate in a most satisfying way. Recipe search Search over 3,000 recipes in our archive Keywords: Or choose a date: Choose ... All to April '02 Feb. 3, 2010 Jan. 27, 2010 Jan. 20, 2010 Jan. 13, 2010 Jan. 6, 2010 Dec. 30, 2009 Dec. 23, 2009 Dec. 16, 2009 Dec. 9, 2009 Dec. 2, 2009 Nov. 25, 2009 Nov. 18, 2009 Nov. 11, 2009 Nov. 4, 2009 Oct. 28, 2009 Oct. 21, 2009 Oct. 14, 2009 Oct. 7, 2009 Sept.
August 12, 2009
New Zealand sauvignon blanc can be a bit edgy, and this one isn't without a certain rambunctious character. But it doesn't go over the top, and it will give devotees of this style a jolt of bracing freshness along with its smoky, herbal, mineral-tinged flavors. There's also plenty of fruit here, with hints of lime, gooseberry and mango. It leaves the palate with good length and zip. Its very much a wine to drink now, while the evenings are still warm 2008 Glazebrook Sauvignon Blanc From: Marlborough, New Zealand Price: $15 Serve with: White-fleshed fish, Creole cuisine
February 11, 2009
Oysters make you amorous, or so the story goes. So as Valentine's Day approached, I went on the prowl for wines that embrace the bivalve. Like the lovelorn, I sought advice from those who had played this mating game. Executive chef Benjamin Erjavec reported that when some 200 diners paired oysters with wines at a recent mating event held at Oceanaire restaurant on Aliceanna Street, the crowd favorite was a French sauvignon blanc, Lalande. Meanwhile, a Baltimore wine merchant suggested the classic match of Muscadet and oysters.