This blog is from our January 2nd show on The Spirits of New Mexico. One of the unique things we do on the show is taste wines on-air. More recently we’ve even contrasted wines to reveal varietal or vintage differences and the blog for this show is no exception.
One of the most popular white wine grapes in the world is Sauvignon Blanc. It is a very versatile, food-friendly grape with lively flavors and crisp acidity. It is the perfect summer white wine and goes great with much of summer fare including salads and seafood. So why are we enjoying it in the midst of winter?
After all the heavy fare of traditional Thanksgiving, Hanukah and Christmas time don’t we need a break and something a bit lighter? Why not switch to chicken and Rock Cornish hens, rather than turkey, beef and lamb. Or go with Salad Nicoise rather than Boeuf Bourguignon? Particularly the Julia Child version; woof!
As with many other grape types it has different expressions in both the Old and New World wine regions. We will sample one wine from each on today’s show.
Sauvignon Blanc comes in every style of white wine imaginable. From citrusy pursed-lips to tongue-gliding minerality to feline gooseberry to tropical paradise of passion fruit, guava and melon. There is everything to excite the palate.
- While some New Zealand Sauvignon Blanc can cause the sides of your mouth to cave in from the astringency hit they balance nicely with food; seafood, goat cheese or sushi.
- Many Sauvignon Blancs are just fine standalone, balanced and nuanced, but every once in a while you get one like a really hot jalapeño that you thought was mild.
- Sauvignon Blanc along with Cabernet Franc was crossed to create Cabernet Sauvignon.
- There is often a DMZ between some Chardonnay lovers and this grape. In some ways the grape is the antithesis of Chardonnay. I’d never try to blend them together although it has been done.
- While often consumed young some classics offer intriguing tastes as they age for a few years.
We are sampling two different expressions of the grape; one from this grape’s spiritual home in Loire, France, and a blended wine from California. As it happens one came from Wine Spectator’s Top 100 list and the other from Total Wines’ Top 20 list.
Sauvignon Blanc in France
Since this was the origin of the grape we begin here. The Bordeaux and Loire Valley regions are where the earliest versions of the grape originate and both provide excellent examples. Our first wine comes from the Sancerre region of the Loire Valley. A basic map from Wine Folly is below.
Loire Valley
The Loire Valley is one of the most fascinating wine regions in the world and located in the heart of France. We have only covered the Rose wines of Anjou in past shows, but the Loire is known for several great white and red wines. Here we will cover a broad overview of their most famous white wines and then focus on Sancerre.
The 600 mile Loire River valley and its tributaries encompass four broad sub-regions that begin at the Atlantic and the port of Nantes, thru the middle Loire of Angers and Tours, the Central Loire, which is the geographic center of France, is bordered by Orléans and continues south toward Nevers and its southernmost extension; the upper Loire, which is further south.
Loire Principal Wine grapes
- Chenin Blanc, Melon de Bourgogne and Sauvignon Blanc are the key white wine grapes
- Cabernet Franc and Gamay are the key reds
The four Loire white wines to know
- Sancerre from Central Loire possesses great minerality as it resides in a huge chalk region that extends from Chablis to the White Cliffs of Dover.
- Pouilly-Fume from Central Loire is also Sauvignon Blanc -based and not to be confused with Pouilly-Fuisse, which is a Burgundian Chardonnay-based wine.
- Muscadet from the Lower Loire is made from the Melon de Bourgogne grape.
- Vouvray and Savennières from the Middle Loire are made from Chenin Blanc.
What we are tasting: 2019 Le Pré Vaujour Sancerre 13% ABV, $19.99 at Total Wines
This is Total Wines #7 of their Top 20 wines and a value-based Sancerre.
Tasting notes: Vibrant bursts of citrus liven up the soft bed of white flower notes in this dry wine from the Central Loire. Its medium body and pleasant finish pair well with foods such as fish, poultry, and cheese – especially goat cheese. I’m thinking a Beet and goat cheese salad.
I enjoyed this wine very much, but then I love mineral-driven wines so no surprise there.
California Sauvignon Blanc
As varied as the wine regions in California, Sauvignon Blanc wines are either a blend of different regions or originate in one county, sub-region or vineyard for the higher-priced versions. Napa versions are among the most expensive, with many fine examples in Sonoma, including the Chalk Hill subregion. Fine examples dot the coastal regions of California’s northern and central coast.
What we are tasting: 2019 Joel Gott Sauvignon Blanc, California, 13.9 ABV, $12
This is Wine Spectator’s #21 of its top 100 wines and a very good value at twelve bills. The grapes are sourced from Lake County, Sonoma County and Napa in the north, Monterey County and Santa Ynez Valley in Central California. In his video, Joel indicated that 2019 had a mild spring and summer. Fruit was harvested at night or early morning, and cold-fermented.
Tasting notes: Lemon blossom, Asian pear, lime sherbet and candid orange peel notes are pure, fragrant and juicy in this silky white, with intensity and a lift of freshness on the finish from an accent of lemon verbena. 98,000 cases were produced so there should be some near you.
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