Summer’s Sauvignon

by Reese Fisher, Certified Sommelier

 

As the weather warms and the days lengthen,  you may find your palate changing. Instead of fuller wines, you start reaching for  crisper, more acid driven ones. For me, Sauvignon Blanc is just that kind of wine. It brings to mind summer days–sitting outside enjoying the warm weather with friends, or a good book, while nibbling on something delicious.

 

Sauvignon Blanc is the mother of Cabernet Sauvignon, and although most people usually only think of the great Cabernet Sauvignon and Merlot based blends of Bordeaux, the region also produces outstanding Sauvignon Blanc blends. Just south of Medoc on the left bank in the region of Graves is where you will find some of the best Sauvigon Blanc blends in the world. Known as Bordeaux Blanc, the region of Graves blends Sauvignon Blanc with the Semillon grape. These wines are aged in oak and have round flavors and great structure. Dessert lovers may be more familiar with the Semillon dominant blend from Sauternes. Struck with noble rot and left on the vine well after typical harvest, this sweet, rich dessert wine can be the perfect ending to a delicous meal or the ultimate partner to a decadent foie gras appetizer.

 

Bordeaux isn’t the only region doing great things with this grape. The Loire Valley is renowned for making 100% Sauvignon Blanc wines from the Pouilly Fume and Sancerre region, as is California’s Napa Valley, and New Zealand, with its citrus giants. Wether it is aged in oak, stainless steel, or cement eggs, Sauvignon Blanc has a crisp, bright acidity, along with grassy, herbal notes sometimes reminiscent of jalapeño peppers, lime citrus, and melon.  It’s a wine for all seasons but a damn fine and refreshing one to enjoy during the summer months.