 |
|
Home Wine Basics - Wine Making 101 - Tasting Wine - Buying Wine - Ordering Wine - Wine Glossary Red or White? - Red Wines - White Wines - Other Wine Types Vineyards - California Vineyards - French Vineyards Shop - Glassware - Monthly wine clubs - Wine Collections |
 |
Sauvignon Blanc
Description
Sauvignon Blanc is usually light, fresh, and crisp, with high acidity, though it can be either sweet or dry depending on the vinification process. Sauvignon Blanc grown in cooler climates tends to be appley, while those grown in warmer areas are more citrusy. The wine also has herbal, grassy flavors, and can sometimes have mineral undertones. If the wine has been aged in oak, it will also have hints of oak and vanilla. Sauvignon Blanc is sometimes blended with Sémillon, which balances the taste and improves structure.
Aging
Sauvignon Blanc is often aged for a short while in oak casks, but should not be aged in the bottle. Should be drunk young. In contrast, wines made from blends of Sauvignon and Sémillon can be aged for 30+ years.
Regon
Sauvignon Blanc is grown and produced in California, Australia, South America, Australia, Italy, and France. The best 100% pure varietals are produced in France's Loire Valley, particularly in Sancerre and Pouilly-Fumé.
Food Pairings
Pairs well with a variety of foods, from mild cheeses to vegetables, to mild meats, and Asian cuisines.
With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine columnists, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-producing regions. All those technical terms you've heard and puzzled over at tastings are clearly explained, making this the perfect reference for newcomers to the world of oenology.
For the true connoisseur, The Oxford Companion offers detailed information on the history of the vintner's art, as well as a plethora of details on everything from climate effects on vine disease to the function of the second malolactic fermentation. If you buy only one wine book, this should be it.
