Sauvignon blanc is now the superstar grape, Why? No matter from where the wine emanates, SB quality is at an all time high. Most SB winemakers have figured out how to allow the wine's bright, refreshing acidity, savoury flavour and whistle-clean finish to shine through. And that's the key to its amazing compatibility with foods such as oysters, fusion cuisine, Thai curry, chicken, pork, salads, goat's cheese, tomatoes, and fish of all types, served almost in any style. The one choice on a restaurant wine list most likely to make a food match, Sauvignon blanc is The Hogget's must have wine.
Fortunately we have two excellent bottles, or three if you include the St Hallett Poachers Blend, a blend of SB, Chenin Blanc & Semillon.
- I've spoken of our house white before, but our St Etalon, produced by La Croix based near the ancient city of Carcasonne in the Langeudoc region of Southern France, is a steal at £12.30 a bottle, and exhibits all the qualities mentioned above. If you haven't tried it yet, do so soon, I'm sure it will become one your favourites, it certainly is one of mine.
- At the other end of the price scale, our Villa Maria Private Bin SB at £21.80, with that extra tartness on the palate and agression on the nose, is all a New Zealand SB should be. You'll probably want to keep this for those special occasions, and why not?, it won't disappoint even the most discerning palate.
- And don't forget my favourite of the three, the St Hallet Poachers Blend from the famous Barossa Valley in South Australia. Priced in between at £16.70 a bottle, and giving off not only citrus but also melon, pineapple and passionfruit flavours, this one will repay being drunk on its own or as an aperitif.
Here in Califonia's Livermore Valley, we have at least 15 wineries making excellent Sauvignon blanc wines. Rest assured that Lynda and I are planning to taste many of them over the coming months!
Until next week, Cheers!
Pete Russell, The Hogget's International Wine Sleuth.
