Sauvignon Blanc

"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.

This is neither a typical nor an average sauvignon blanc. Matanzas Creek has a style all its own, and it certainly ranks in the top 1 percent of sauvignon blancs worldwide. The flavor profile is not the typical mouthful of grass and herbs. Fig is the dominant flavor, seasoned with nuances of citrus, pear, herbs, Asian spices and vanilla. It is much deeper, richer and more complex than most sauvignon blancs. While it's on the expensive side for a sauvignon blanc, it's a bargain for a great white wine.

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.

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?

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.

This unfiltered, barrel-fermented sauvignon blanc packs a lot of complexity and flavor into one very reasonably priced dry white wine. You can find nuances of pear, peach, honey, nuts, sweet oak and herbs in a wine soft-textured wine with a long, satisfying finish. It's as weighty as most chardonnays, but will complement a wider range of foods.

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."

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.

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.

"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.

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.

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.

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

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.