SAUVIGNON BLANC Jancis Robinson in her book Vine Grapes and Wine says “Sauvignon Blanc produces wines for our times: white, dry, refreshingly zesty, aggressively recognizable and ready to drink almost before the presses have been hosed down after the vintage.” She could have been speaking of your November selections. These wines will pair well with medium-flavored foods, especially pork, turkey, fish and seafood. A generous use of herbs such as curry, thyme, pepper or marjoram will be enhanced by these wines. Serve chilled, but not cold.
| ||
2008 Amala Springs Sauvignon Blanc California This likable Sauvignon Blanc was blended from grapes from a number of North Coast appellations, including Napa Valley. Like most Amala Springs wines, it is characterized by forward fruit and true varietal intensity. This crisp, floral Sauvignon Blanc is accented with lemon and tangerine notes balanced by soft herbal flavors, which linger on the finish. Great as an aperitif served with an assortment of cheeses, this wine also matches well with lighter seafood and chicken dishes...avoid the cream sauces Half Case.......$54.30 Full Case........$97.74 |
||
2008 Stone Briar Sauvignon Blanc California The Stone Briar Sauvignon Blanc is made in the classic California style...it’s not overloaded with that grapefruit kick which characterizes some of the New Zealand Sauvignon Blancs which have recently gained popularity. A rainbow of aromas leap from the glass as you’ll find traditional cut grass scents, followed by green Melon, orange, pear, apricot and tropical notes of passion fruit and mango. Jasmine and other pleasing floral notes add interest. The balanced acids give this wine a wonderful mouthfeel. Grilled marinated jumbo shrimp with fresh melon salsa would make an inspired pairing with the Stone Briar Sauvignon Blanc. Half Case......$54.60 Full Case.......$98.28 |
||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |