New Zealand, Sauvignon Blanc and Center Stage

15_01_05_1300 Wines_2100_Blog
For 50 years, the wine industry has been bringing Sauvignon Blanc to the world as one of the best food wines one can serve. A very distinctive varietal, with historical roots that go deep into the Bordeaux and Loire Valley, Sauvignon Blanc was always meant to go with food. Oysters, mussels, crab and other joys for the sea are just so much better when this match is brought out to the dining room. What makes this wine so enjoyable?

While other varietals are often served due to their easy-drinking style, Sauvignon Blanc demands food service. Why? One word: acidity. Sauvignon Blanc is an aromatic variety. It is also high in acid. What does acid do? Makes our mouth water of course. Therefore, matching that acidity with food is the most ideal way to bring out the undertones and other nuances of Sauvignon Blanc. The meal does not have be fancy, it just as to be good. Classic matches such as linguine with clams, raw oysters on the half-shell and grilled mussels are always a hit with most anyone who enjoys food and wine together. Over the past 2 decades, Sauvignon Blanc has taken center stage, and no where has claimed the grape so uniquely as New Zealand. Grapefruit and grass, gooseberry and green pepper, an array of aromatics jump out of your glass.

Over the last decade, I have found a treasure trove of pleasure that the Kiwis have happily sent into the marketplace and now drink these wines on a daily basis. While I still long for Sauvignon Blanc from France, Chile and the USA, I am incredibly grateful that New Zealand Sauvignon Blancs are so available to wine lovers everywhere. One of my current favorites is the 2014 Cloudy Bay; it is a super standout!

So pick up a bottle of Sauvignon Blanc today, on #SauvignonBlancDay and enjoy!