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Wine Tip - Marlborough New Zealand Sauvignon Blancs
Wine Tip of the Week
We're "on the road again" so missed posting our blog and newsletter last week. Sorry about that.
And, no, we're not in New Zealand. If we were, we doubt we'd return because most Marlborough, New Zealand wines we have tasted are good values. They are affordable in the USA and even in PA! And, there is a great variety and price range, even in PA.
This week's wine tips are for Marlborough, New Zealand Sauvignon Blancs. In the past, we've recommended quite a few Sauvignon Blancs from Marlborough. Some of those included Geisen, Cupcake, Framingham, Brancott, Brancott Reserve, and Monkey Bay.
Several weeks ago the Indian Valley Chapter of the American Wine Society blind tasted six Sauvignon Blancs, each from a different country. The point was to see how well we could distinguish among, and learn more about, the different styles and characters of these wines, all made from the same grape but from different countries (therefore from different soils and climates) and made in the different styles characteristic of those countries.
Before revealing the wines, everyone voted for their favorite. Of the 17 members participating, eight voted for Cloudy Bay, the Marlborough NZ wine. Seven preferred Four Sisters from Australia, and one voted for the French wine, Sauvion Sancerre. The USA, Chile, and South African Sauvignon Blancs received no votes. What was surprising to most of us was that the Marlborough wine didn't receive even more votes, that the Australian wine did so well, and that the French didn't do any better than one vote.
We have tasted about a dozen different Marlborough, NZ Sauvignon Blancs over the past few years and based on that sampling, we have to recommend them altogether as a "class" of wine. Some are clearly better than others, but all are good values and none have disappointed us, considering what we expected based on cost. Cupcake may be at the bottom of the range, but we've bought it over and over again when we want a good, inexpensive everyday wine and are not in the mood to experiment with (risk) something we have not tasted before. There are several Cupcake vintages and options listed on the PLCB site, including a Chairman's Select for $7.99 that is available in only one store (Phila). The common, everyday, "get-it-anywhere" Cupcake is $11.99 (PLCB code 3003). The common, everyday, Brancott is on sale for $10.99. Monkey Bay, the first Marlborough SB we tried a few years ago, is widely available for $11.99.
By the way, the Cloudy Bay we loved at the AWS tasting is $27 in PA. The PLCB even offers a Cloudy Bay for $41.39, but we haven't tried it. Cloudy Bay is for special occasions, while most Marlborough SB's are priced for everyday enjoyment and are good values.
A WORD OF CAUTION - The less expensive Sauvignon Blanc's, even those from Marlborough, are very sensitive to temperature. The more expensive ones are temperature-sensitive too, but not as much as the bargain wines. Too cold, and they taste too strongly of grapefruit. Too warm, and they start to taste sour (green). This is because of the high acid content of SB's. This high acid provides the crispness and refreshing "zing" we expect from a SB. Because of this high acid content, SB's are about the only wine that pairs well with high acid food like salads, especially salads with vinargarette dressing. But this acid needs to be in balance with the fruit (and sometimes a very slight, undetectable sugar content). A cool, but not too cold temperature helps control the acid while allowing the fruit flavor to emerge. We recommend refrigerating SB's and then removing them to room temperature about 20 minutes before serving, then serving the wine in small quantities and refilling glasses often, to keep the temperature in the "good zone."
Many of these wines are inexpensive enough to experiment with, so we ENCOURAGE you to go ahead and experiment with temperature. Refrigerate an inexpensive bottle (Brancott, Cupcake, Monkey Bay, or any inexpensive Sauvignon Blanc from Marlborough New Zealand), open and taste it cold, and continue to taste it as it warms up. We think you'll discover a temperature zone that is "just right." The grapefruit aroma and taste is strong when cold, but will soften as the wine warms. The grassy aroma and flavor we expect, with the crispness from the acid, will start to emerge as the wine warms, and for a time you'll have a great balance of grapefruit, grass, and maybe a touch of flowery aroma more common in French Sauvignon Blancs (Sancerre and Pouilly-Fume). Then, as the wine warms too much it will start to taste sour (green) on the sides of your tongue because the acid will start to dominate. Try this experiment and let us know what you find!!!
By the way, make sure NOT to grab a Cupcake Chardonnay instead of a Sauvignon Blanc. Their labels are almost identical, but we don't like the Chardonnay. In fact, the Cupcake Chardonnay is from California, so it isn't even a Marlborough wine. No wonder we don't like it.
Our Other Blog - Vintage Connections Wine Info
For even MORE blogging about wine, wine tasting, and the world of wine, see our other blog at Vintage Connections Wine Info.
Upcoming Events!
Saturday and Sunday, April 16-17, A Taste of Berks at all of the wineries on the Berks County Wine Trail!
Saturday, April 16, Vineyard Tours at Vynecrest. From their newsletter:
Please see our other blog, Vintage Connections Wine Info, for information on our May Wine Appreciation classes to be offered at Pinnacle Ridge Winery in May.
Fun Fact
White Bordeaux is a blend of two or more grapes. We have found the more expensive blends are predominantly Sémillon with some Sauvignon Blanc. The less expensive blends are often predominated by Sauvignon Blanc with some Semillon. Other permitted grape varieties are Muscadelle, Ugni Blanc, Colombard, Merlot Blanc, Ondenc and Mauzac. (source - Wikipedia)
We're "on the road again" so missed posting our blog and newsletter last week. Sorry about that.
And, no, we're not in New Zealand. If we were, we doubt we'd return because most Marlborough, New Zealand wines we have tasted are good values. They are affordable in the USA and even in PA! And, there is a great variety and price range, even in PA.
This week's wine tips are for Marlborough, New Zealand Sauvignon Blancs. In the past, we've recommended quite a few Sauvignon Blancs from Marlborough. Some of those included Geisen, Cupcake, Framingham, Brancott, Brancott Reserve, and Monkey Bay.
Before revealing the wines, everyone voted for their favorite. Of the 17 members participating, eight voted for Cloudy Bay, the Marlborough NZ wine. Seven preferred Four Sisters from Australia, and one voted for the French wine, Sauvion Sancerre. The USA, Chile, and South African Sauvignon Blancs received no votes. What was surprising to most of us was that the Marlborough wine didn't receive even more votes, that the Australian wine did so well, and that the French didn't do any better than one vote.
We have tasted about a dozen different Marlborough, NZ Sauvignon Blancs over the past few years and based on that sampling, we have to recommend them altogether as a "class" of wine. Some are clearly better than others, but all are good values and none have disappointed us, considering what we expected based on cost. Cupcake may be at the bottom of the range, but we've bought it over and over again when we want a good, inexpensive everyday wine and are not in the mood to experiment with (risk) something we have not tasted before. There are several Cupcake vintages and options listed on the PLCB site, including a Chairman's Select for $7.99 that is available in only one store (Phila). The common, everyday, "get-it-anywhere" Cupcake is $11.99 (PLCB code 3003). The common, everyday, Brancott is on sale for $10.99. Monkey Bay, the first Marlborough SB we tried a few years ago, is widely available for $11.99.
A WORD OF CAUTION - The less expensive Sauvignon Blanc's, even those from Marlborough, are very sensitive to temperature. The more expensive ones are temperature-sensitive too, but not as much as the bargain wines. Too cold, and they taste too strongly of grapefruit. Too warm, and they start to taste sour (green). This is because of the high acid content of SB's. This high acid provides the crispness and refreshing "zing" we expect from a SB. Because of this high acid content, SB's are about the only wine that pairs well with high acid food like salads, especially salads with vinargarette dressing. But this acid needs to be in balance with the fruit (and sometimes a very slight, undetectable sugar content). A cool, but not too cold temperature helps control the acid while allowing the fruit flavor to emerge. We recommend refrigerating SB's and then removing them to room temperature about 20 minutes before serving, then serving the wine in small quantities and refilling glasses often, to keep the temperature in the "good zone."
Many of these wines are inexpensive enough to experiment with, so we ENCOURAGE you to go ahead and experiment with temperature. Refrigerate an inexpensive bottle (Brancott, Cupcake, Monkey Bay, or any inexpensive Sauvignon Blanc from Marlborough New Zealand), open and taste it cold, and continue to taste it as it warms up. We think you'll discover a temperature zone that is "just right." The grapefruit aroma and taste is strong when cold, but will soften as the wine warms. The grassy aroma and flavor we expect, with the crispness from the acid, will start to emerge as the wine warms, and for a time you'll have a great balance of grapefruit, grass, and maybe a touch of flowery aroma more common in French Sauvignon Blancs (Sancerre and Pouilly-Fume). Then, as the wine warms too much it will start to taste sour (green) on the sides of your tongue because the acid will start to dominate. Try this experiment and let us know what you find!!!
By the way, make sure NOT to grab a Cupcake Chardonnay instead of a Sauvignon Blanc. Their labels are almost identical, but we don't like the Chardonnay. In fact, the Cupcake Chardonnay is from California, so it isn't even a Marlborough wine. No wonder we don't like it.
Our Other Blog - Vintage Connections Wine Info
For even MORE blogging about wine, wine tasting, and the world of wine, see our other blog at Vintage Connections Wine Info.
Upcoming Events!
Saturday and Sunday, April 16-17, A Taste of Berks at all of the wineries on the Berks County Wine Trail!
Saturday, April 16, Vineyard Tours at Vynecrest. From their newsletter:
This weekend kicks off the 2011 vineyard tour season. This year we have decided to break up the tours according to the time of year the tour is given. This Saturday, April 16, come out to find out how the vines have weathered the winter and what we have done to prepare them for the 2011 growing season. In the months to come, look for tours about bud break, cluster thinning, veraison and harvest. Tours are $5.00 per person and begin at 1pm. Reservations are suggested as they fill up quickly.
Wine Classes Please see our other blog, Vintage Connections Wine Info, for information on our May Wine Appreciation classes to be offered at Pinnacle Ridge Winery in May.
Fun Fact
White Bordeaux is a blend of two or more grapes. We have found the more expensive blends are predominantly Sémillon with some Sauvignon Blanc. The less expensive blends are often predominated by Sauvignon Blanc with some Semillon. Other permitted grape varieties are Muscadelle, Ugni Blanc, Colombard, Merlot Blanc, Ondenc and Mauzac. (source - Wikipedia)
posted by Dean and Lisa Foster at
5:07 PM
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