Sauvignon Blanc

Sancerre? Yawn. Chardonnay? Ho-hum. Albarino? So 2007. Looking for a new summer white to pair with fish, grilled veggies, and salads? Something fresh, different? Something crisp enough to sip in the sun, solid enough to drink with dinner, and complex enough to enjoy on its own? Look no farther than Bordeaux.

Now that it’s actually getting warm here in Seattle, it’s time for those delicious Summertime meals – lots of fresh vegetables, salads, and seafood. Normally, I watch my food budget very carefully, but when the farmer’s markets are rocking the produce, I fill up my bag with abandon and gather friends around to enjoy the light fresh flavors of the fields, rivers and ocean. While some people drink red wine year around, I match my wines to the season and, of course, the food.

One of the great varietals in the world is undoubtedly Sauvignon Blanc. With a history dating back centuries, wines made from this very special grape have played major roles in establishing some of the world’s finest wine regions. When fermented dry, Sauvignon makes some of the easiest-to-appreciate, crisp, expressions of green apple, wild grasses, and citrus. Sweet wines made from the grape are typically profound expressions of honey and spice. However, making memorable Sauvignon is not a process lacking in challenges.