email this pageFresh, bright, crisp, vibrant, zippy—does that describe the wine you want in your glass during the dog days of summer? Then sashay down the wine aisle and reach for these Sauvignon Blancs.
As with most wines, the flavors of Sauvignon Blanc will vary depending on where it’s grown and how it’s made. Those from France’s Loire Valley tend to be dry, with pleasant citrus, herb, earthy and sometimes smoky notes. Those from California (sometimes called Fumé Blanc) can bring oaky nuances to the mix.
In recent years, New Zealand has been turning heads for revealing a zippier side of Sauvignon Blanc, often rife with daring grapefruit, lime, green apple, gooseberry, tropical fruit and herbaceous notes. Some winemakers in California and elsewhere are making their wines in this highly popular style, too.
So, what’s to eat? The lively acidity in this wine makes it particularly food friendly. To complement the wine’s zippy, fruity and pleasantly grassy appeal, serve it with Grilled Tomatoes Marinated in Basil Vinaigrette (page 4), Lump Crab Cakes (page 12) or anything with a windfall of garden-fresh herbs.
Recommended Labels
- Guenoc Lake County Sauvignon Blanc (California): $12.
- Fauna Marlborough Sauvignon Blanc (New Zealand): $12.
- Veramonte Casablanca Valley Sauvignon Blanc (Chile): $10.
- Geyser Peak Winery Sauvignon Blanc (California): $12.
- Matua Valley Marlborough Sauvignon Blanc (New Zealand): $12.
- Mud House Marlborough Sauvignon Blanc (New Zealand): $14
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