“This week I decided to sample a couple of Israeli Sauvignon Blancs in honor of the upcoming Shavuot holiday (I know I am a bit early, but I just wanted to give you a head start on your wine shopping)…” Yonatan Sternberg offers some insight on the food-friendly Sauvignon Blanc.
The Sauvignon Blanc is a green-skinned grape variety which probably originated from either the Bordeaux region or the Loire Valley in France. However, vintners and winemakers in New Zealand have taken the Sauvignon Blanc to new heights in the cool Marlborough region, and are producing both varietal as well as blended wines using this grape. Sauvignon Blanc is usually used to produce very aromatic dry white wines with distinctive herbaceous qualities.
By the way the grape receives its name from a cross between the French words sauvage ("wild") and blanc ("white").
This week I decided to sample a couple of Israeli Sauvignon Blancs in honor of the upcoming Shavuot holiday (I know I am a bit early, but I just wanted to give you a head start on your wine shopping).
Pelter, Sauvignon Blanc, 2006
Tasting notes:
Clear straw with slight golden reflections, this unoaked white is showing lovely aromas of green apples, yellow grapefruit and a touch of lemon zest. This Sauvignon Blanc is refreshing, well balanced and would be a great choice to serve at your holiday meal.
Dalton, Reserve, Marom Galil, Sauvignon Blanc, 2006
Tasting Notes:
Light straw with green reflections, this white is showing typical Sauvignon Blanc characteristics including: refreshing tropical fruits, grassy aromas and a hint of citrus. The wine has a medium to full body and leaves a slightly buttery sensation on the palate.
Food Pairing:
The Sauvignon Blanc is considered a “food friendly” wine. The wine should go well along side an assortment of grilled vegetables in olive oil, thyme and sea salt served with garlic bread. Another suggestion would be to serve the wine with fragrant salads such as a Caesar or Greek salad or with grilled fish.
Tip of the Week: Sauvignon Blanc
The Sauvignon Blanc wines are usually consumed young, and do not particularly benefit from further cellaring.
