Pedroncelli, Sauvignon Blanc, East Side Vineyards, '10

Sonoma (Geyserville, CA)

I know it's been awhile since I've posted here and I apologize to those of you following me.  That pesky day job just got really busy, but I'm back!

As we're getting into warmer weather I thought it'd be appropriate to offer up a refreshing wine served chilled to go with your next fruit & cheese plater, salad or grilled fish dish.  Sauvignon Blanc is one of those wines which are nice to start out your evening happy hour or even pre-dinner beverages.

This was a wine I found while visiting the great folks at Pedroncelli last fall.  The aromas filled the glass with apples, pear, citrus and a hint of flint.  The flavors, as many Sav. Blanc wines have were of ripe grapefruit along with melon and pear nectar.  It drank very smooth with the citrus not being too overpowering.  It was also nice to not have have a strong grassy and asparagus hint in this wine which is so common amongst this varietal.  

I started this bottle before dinner and decided to stick with it through my main course.  It paired great with a wood grilled Amberjack fish which I caught myself.  I like to use a medium flavored spice rub on this fish and the wine did a great job in complimenting it.

http://store.pedroncelli.com

New Beverage Trends

Benchmark Hospitality Releases Beverage Trends

HOUSTON

Benchmark Hospitality International released its Top Ten Beverage Trends for 2010. The beverage trends were released in response to requests following the distribution of the company’s popular annual dining trends.

“This is an exciting time for the beverage industry, with lots of positive changes occurring,” said Mary Watson-DeLauder, chief sommelier for Benchmark Hospitality International.  “Some of the changes are economically driven, some taste oriented and still others created out of necessity in response to changing palates and a new generation of consumers.”

The top ten trends are:

1.       Unoaked chardonnays are replacing the big oak wines of the past. Several wineries have backed off on oak completely to focus more attention on the fruit characteristics of the chardonnay grape.

2.       Sauvignon Blanc continues to gain popularity, with New Zealand leading the pack. California, Virginia, Chile and South Africa are producing great examples of this wine as well.

3.       More obscure grape varieties like Torrontes, Bonarda, Carmenere, Albarino and Chenin Blanc are being embraced today. These also tend to be less expensive alternatives.

4.       Champagne sales are down this year, but sales of sparkling wines are up. New and innovative cocktails and punches are making great use of these less expensive sparkling wines.

5.       Sangria is making a comeback – often mixing in less expensive wines currently on the market.

6.       Basic cocktails like martinis, mojitos, margaritas and sidecars are being revamped with fresh new ingredients such as herbs, spices, and unusual fruits and vegetables. House-made simple syrups are being infused with herbs and spices.

7.       Novelty is important. Bars are finding contemporary ways to serve traditional cocktails including, for example, wine popsicles.

8.       Beer dinners are growing in popularity, demonstrating the compatibility of beer with food. Beer is also working its way into cocktails, such as with beer margaritas.

9.       The slow food movement now includes enjoying locally produced beverages. All 50 states have at least one winery, and most produce herbs and spices for flavoring cocktails, vodkas and rums.

10.   The popularity of wine and wine-pairing classes is gaining for groups.

Kanu, Chenin Blanc 2008 $10

South Africa

I’m beginning to find more Chenin Blanc wines from South Africa which are quite nice. They’re obviously young and ready to drink now so don’t hesitate to open a bottle today. Throw out the old adage that whites are for summer only and try something like this in place of a cocktail before dinner or even with seafood. Hey, Oysters & Stone Crabs are in season now that waters are colder in my area and this would go great with those.

With a light citrus and asparagus aroma, this reminded me of a Sauvignon Blanc. The flavors displayed melon, peach and a hint of citrus. A mild nutty taste on the finish mellowed out the typical tartness found in a Sav. Blanc. Since a portion of the wine was aged in oak barrels, this could explain the subtleness of the wine. Overall, I found this wine very refreshing, slightly crisp yet not too tart.

If I was to pair this wine, I’d go with a grilled fish like I had at the time of tasting (Mahi Mahi). This wine would also go well with light pasta dishes or salads. If you don’t want to worry about food pairing, try it as discussed above and just enjoy by itself. With an 87 rating from Wine Spectator and costing less than $10, you can’t go wrong to try it.

The blend: 92% Chenin Blanc, 4% Sauvignon Blanc, 4% Viognier
**5% late harvest Chenin Blanc was blended in.

Full disclosure: This bottle was sent to me for sampling. If you know my motto at Simple Wine Talk, you know I won’t write about it unless I liked it!

Veramonte, Sauvignon Blanc Reserva, 2008 ($10)

Chile

It had been a few years since I tried a Sauvignon Blanc after mostly drinking reds for so long. In my efforts to engage in some more white wines this summer, this was recommended by a small wine shop owner. I was looking for something under $20 and not a Chardonnay.

The bottle uses a screw cap but don’t let that fool you in this wine’s quality. I’ve been told (but not an expert) that screw tops maintain a wine bottle’s seal from letting air in better than a cork. I digress but won’t lie, I still like a cork.

From the initial aromas of grapefruit and tropical fruits I thought this could end up being too tart for my taste. It definitely was not! Like most Sav. Blanc wines this too had a hint of freshly cut grass (without the lawn mower scent of course). The taste was fresh and crisp with citrus flavors. Trace flavors of asparagus followed by an almost sparkling, tart mouth feel on the finish. I had the bottle fully chilled in the refrigerator and some people may say this is too cold. I definitely feel this chilled temperature added to the wine’s refreshing flavors.

We had the wine with a grilled Mahi Mahi fillet caught by friends and I off the Atlantic coast. I would highly recommend this wine on a hot summer day and with lighter fare foods such as chicken, fish or shellfish.