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By Michael Dresser, The Baltimore Sun | 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.
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October 16, 2013
From: Entre-Deux-Mers, Bordeaux, France Price: $15 Serve with: Delicate seafood dishes Dry while Bordeaux, when done well, is one of the most food-friendly wines on the planet, especially when served with a delicate preparation of white-fleshed fish or shellfish. The sterling example - a classic Bordeaux blend of sauvignon blanc, semillon and muscadelle - boasts a smoky aroma and excellent intensity, character and edginess. It offers vibrant flavors of pear, green apple, herbs and very subtle hints of figs and honey.
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May 29, 2013
From: Rapel Valley, Chile Price: $12 Serve with: Smoked salmon, shellfish This is a very subtle sauvignon blanc, with little of the pronounced grassy flavor found in many California versions. It's a deliciously smoky white wine - hence the perfect pairing with the salmon - and a light herbal quality that adds flavor interest without dominating the wine. It's a well-rounded, fresh wine with hints of lime, mint, figs and kiwi fruit. There's a lot of complexity here for a relatively inexpensive wine.
ENTERTAINMENT
August 7, 2013
From: Central Coast, Calif. Price: $15 Serve with: Grilled seafood This is a substantial, well-crafted dry white wine that offers a lot of complexity. This full-bodied sauvignon blanc displays flavors of figs, mint, lime, pears and herbs. With its intensity and long finish, it certainly punches above its weight class. -- Michael Dresser
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By MICHAEL DRESSER | January 30, 2008
From: Mendocino, Calif. Price: $15 Serve with: Grilled seafood This is not a flashy wine. It's just a very pure, fresh, penetrating sauvignon blanc that is true to its varietal character without going overboard in any way. It's pleasingly herbal without straying into shrillness. There are attractive notes of slate, juniper and citrus fruit. The finish is clean and satisfying.
FEATURES
By Michael Dresser | March 6, 1996
This superb white wine from the Colchagua region of Chile is one of the finest values on the market today. California sauvignon blancs with this much fullness and flavor generally cost $12-$15. Nuances of peach, pear, tropical fruits and herbs give it considerable complexity, and the judicious use of oak rounds it out beautifully. It's no surprise that Lapostolle's wines are being made under the guidance of Michel Rolland, owner of Chateau Bon Pasteur, one of the finest winemakers of Bordeaux.
NEWS
By Michael Dresser | January 29, 2003
2001 Morgan Sauvignon Blanc, Monterey County ($14). This well-made, full-bodied dry white wine provides the classic herbal, gooseberry flavors of sauvignon tempered by 50 percent barrel fermentation to create a smooth texture. There's good peach, apple and citrus fruit with a well-integrated dollop of oak and a good bite in the finish. This would go well with grilled swordfish or salmon.
FEATURES
By Michael Dresser | August 4, 1991
Sauvignon blanc is a middle sibling among California's grape varieties -- a wallflower caught between her homecoming queen sister Chardonnay and her football hero brother Cabernet.Like many in that position, sauvignon blanc is starved for attention and often demeaned. The British writer Jancis Robinson, in her excellent book "Vines, Grapes and Wine," includes sauvignon blanc in her list of the world's nine top grape varieties, but in terms that sound as if her mother told her she must."Of the nine grapes included in this Classic Varieties' section," she writes, "sauvignon blanc's claim to classic status is perhaps the weakest."
NEWS
By MIKE DRESSER | November 15, 2006
It is not uncommon for small startup wineries on the East Coast to rely on out-of-state grapes while their own vineyards reach maturity. What is unusual is for a wine made from grapes brought in from across the continent to turn out so well. This Southern Maryland winery has produced a sauvignon blanc from California grapes that is complex, well-rounded and dry. It displays good pear and fig fruit, seasoned with hints of newly cut grass, mint and other fresh herbs. It's available at a limited number of wine stores in Baltimore.
FEATURES
By Michael Dresser | November 30, 1994
Two weeks ago, I recommended a 1993 R. H. Phillips "Night Harvest" Sauvignon Blanc as my "Wine of the Week." In the text, I referred to it as a chardonnay. The label and headline were correct. The sauvignon blanc is a wonderful value. I have not tasted the chardonnay. My apologies.This mass-produced chardonnay eclipses many of Phillips' more prestigious offerings. It's loaded with flavors of melon, peach and pear, and displays them within the framework of a dry, full to medium-bodied white wine whose appeal far outweighs its virtues.
ENTERTAINMENT
May 29, 2013
From: Rapel Valley, Chile Price: $12 Serve with: Smoked salmon, shellfish This is a very subtle sauvignon blanc, with little of the pronounced grassy flavor found in many California versions. It's a deliciously smoky white wine - hence the perfect pairing with the salmon - and a light herbal quality that adds flavor interest without dominating the wine. It's a well-rounded, fresh wine with hints of lime, mint, figs and kiwi fruit. There's a lot of complexity here for a relatively inexpensive wine.
EXPLORE
August 4, 2011
It's quiz time! Time to gauge your wine savvy. Below you will find a host of questions on topics covered these past seven months. See how much you've absorbed... information-wise! 1. "Pride of the Wineries: A California Living Book" stated that this wine is "for people who like to sleep on the ground, play rugby, climb mountains, eat brussel sprouts and do other things in which some punishment is part of the pleasure. " They were referencing… a. Cabernet Sauvignon b. Syrah c. Merlot d. Zinfandel 2. What grape has the following flavor profile: peach, quince, apricot, apple and pear with intriguing hints of clotted cream, crème fraiche and buttermilk followed by aromas of ripe grain, strawflower, marzipan and toasted nuts?
FEATURES
By Michael Dresser, The Baltimore Sun | 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.
ENTERTAINMENT
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.
ENTERTAINMENT
By Michael Dresser | 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.
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