There are very few things that are as refreshing as a glass of Sauvignon Blanc. The best of them have an unrestrained vibrancy that can invigorate the weariest taster or the dreariest get-together. For us, it is virtually impossible to throw a summer barbeque without a few bottles of SB and a bucket of ice. If you have ever tried to throw a party with only Riesling then you know this first hand.
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| This would be grueling without SB |
The Sauvignon Blancs that we make tend towards aromas reminiscent of grapefruit and wheatgrass while across the world, vintners make variations that are dead-ringers for Chardonnay, smell exactly like gooseberry or taste like wet granite(which is much more pleasant than actually eating a rock). At the same time, Sauvignon Blanc is one of the world’s great food wines and comfortably accompanies fare ranging from tart goat cheeses to grilled salmon and green chili quesadillas. For all its variation, when you open a bottle, by corkscrew or screwcap, it is always deliciously unmistakable as Sauvignon Blanc.
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| Sugar brined, Cold Smoked Salmon. Our Chef does this all the time. |
This Friday, we will be celebrating this wonderful, whimsical grape at the 1st annual Sauvignon Blanc Day along with several of our fellow aficionados. Starting at 2:30 p.m. PDT, we will be sharing our 2009 Bin 36 Sauvignon Blanc and our 2010 Huntington Sauvignon Blanc, both of which hail from the rugged Dry Creek Valley and are beautiful examples of this grape’s diverse and expressive character. Grab a bottle and join us on Twitter; just add #SauvBlanc to your posts and tweet along with us.
What's your favorite Sauvignon Blanc?
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