Savor le Sauvignon
Posted by Melanie Mitzner on The Spirit World.
The warm days of summer are almost upon us — time to break out the white wine. Versatile as an aperitif and food-friendly, Sauvignon Blanc is as varied in style and complexity as are completely different varietals.
At a recent gathering of starving artists, the 2006 Baron D’Aliénor Bordeaux Sauvignon was a real crowd pleaser. Made from 100% Sauvignon Blanc grapes, this bone dry wine with apple on the nose and slightly herbaceous is unoaked, crisp, tart and citrusy on the palate — a vibrant acidity with a subtle mineral finish.
No small feat the plethora of Sauvignon Blanc from Bordeaux if you consider the fact that 50% of the white grapes from 1979-1986 were uprooted due to the exploding popularity of red, but at $ 7/bottle we can’t expect old vines or even a “mise en bouteille au chateau,“ can we?
About 7,207 acres of Sauvignon Blanc is planted in this region while twice as much Semillon grapes are grown here. In many cases these two grapes are blended for a deliciously complex and harmonious wine, so be an adventurer.
Perfect for a Memorial Day beach BBQ a la Bobby Flay the Baron, as we call this best kept secret, is equally delicious with seafood or even fresh salsa. You’d be surprised how well it goes with garlic, tomatoes, avocado and cilantro. So whip up a great salsa, grab a bag of chips/crisps (no genetically modified ones, please), a big blanket, an ice chest of the Baron and meet your friends at the beach to gather up drift wood, build a fire and roast your main course for a groovy Memorial Day celebration.
