This 2019 "New Zealand Sauvignon Blanc is like a child who inherits the best of both parents—exotic aromas found in certain Sauvignon Blancs from the New World and the pungency and limy acidity of an Old World. This wine from Marlborough has it all. This bright light-yellow wine has an aroma of gooseberries and passionfruit. The fact that this is a dry, high acidity wine gives you the opportunity to match it with any dishes with lemon or capers.
Characteristics of wine: Color: Bright light yellow - almost a green tint
Aroma: Green bell peppers and piquant spicy touches (stinging nettle flowers, freshly cut grass) Texture: Sharp, lively, mouthwatering Sweetness: Dry
Acidity: High Tannin: No tannins Body: Light Body but the spicy finish makes it seem fuller Alcohol: Medium to light Finish: Long finish; keeps evolving in the mouth.
Other names for wine: Sauvignon jaune, Blanc Fume (France), Muskat-Silvaner (Germany & Austria), Fume Blanc
Regions: New Zealand wine is produced in several mostly maritime, cool climate wine growing regions of New Zealand, an island country in the South Pacific Ocean. Like many other New World wines, it is usually produced and labelled as single varietal wine, or if blended, the varietal components are listed on the label. New Zealand is famous for its Marlborough Sauvignon Blanc.
In 2017 New Zealand produced 285 million liters from 37,129 hectares (91,750
acres) of vineyard area, about three-quarters of which is dedicated to Sauvignon
Blanc. Nearly 90% of total production is exported, chiefly to the United
States, Britain and Australia, reaching a record NZ$1.66 billion in export revenue
Wine laws: New Zealand Wine Law differs from the wine laws of the European Union and USA. Their largest export country is the United Kingdom, so those wine-savvy producers will use the stricter EU rules on their wine that is sold in several
Interesting Facts: Sauvignon Blanc has been used in many French regions in both AOC and Vin de pays wine, and famously Sancerre and Pouilly Fume. Following Robert Mondavi's lead in renaming Californian Sauvignon Blanc Fume.
Pairing: Cheeses: Gouda, Havarti, Monterey Jack, Muenster, Parmesan, and goats milk cheese. Appetizers: Green vegetables (asparagus, zucchini, fresh peas, artichokes). Mains: Oysters, delicate fish like sole. Salads with a mild vinaigrette dressing. Desserts: Low sugar dishes with tangy dairy ingredients.
Bad Pairings: Brussels sprouts, Blue cheese, and pecan salad. Blue cheese is tough with any wine—and the slightly sweet pecans make the wine taste tarter than it really is. You can't have two bold flavors competing.
With high acidity this is the wine that can hold up to high acidic food. Seared Sea Bass with fresh herbs and lemon: This dish has the same citrus and herb profile as the wine, but complementary tastes as well (the seared skin bits contrast nicely with the fruit flavors).
You can taste wine like this, and others sourced by Wines for Humanity at our complimentary wine tasting on Saturday evenings preceding our fine dining.