Sauvignon Blanc

The move is designed to recruit new consumers from its target demographic of 40 to 50 year old females. Piat d'Or Sauvignon Blanc 2009 will have an RRP of £4.99, alongside the rest of the portfolio, which comprises Chardonnay, Grenache Rosé and Merlot, all of which are sealed under screwcap. It will be available to both the on- and off-trade sectors.

The development of the Sauvignon Blanc is the second phase of the brand's major re-launch, which was implemented last year to celebrate 30 years of the "original wine brand".

New packaging was designed to heighten on-shelf presence and give a clearer branding on the bottle. This has already contributed to uplift in sales of 9%. The launch of the Sauvignon Blanc is designed to further refresh the range.

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Classic Simonsberg blend of cabernet sauvignon and merlot made by the master. Intense red berries and plums on the nose and palate, fine and elegant tannins; made for the long haul. Phone 0218097000.

2009 was the year of sauvignon blanc and, from my extensive tastings around the Western Cape, this is the one that gives the most pleasure. Incredible balance between fruit and acid with a remarkable freshness and lingering aftertaste.

2009 was the year of sauvignon blanc and, from my extensive tastings around the Western Cape, this is the one that gives the most pleasure. Incredible balance between fruit and acid with a remarkable freshness and lingering aftertaste. ýMartin will receive a mixed case of Elgin wines for his recommendation. Readers are invited to send their picks to wine@sundaytimes.co.za.

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SOME wineries based in New Zealand's celebrated Marlborough region have gone into receivership, with more expected to follow, as the area's popular sauvignon blanc has been hit by a high New Zealand dollar, oversupply and early signs of a resurgence by Australian chardonnay.

Winemakers and retailers have started to detect a rebound by chardonnay after years of massive decline in consumption of the once-champion white wine style, potentially helping to resuscitate struggling wine businesses owned by Foster's, Constellation Brands and a host of other local wineries.

Winemakers and retailers have started to detect a rebound by chardonnay after years of massive decline in consumption of the once-champion white wine style, potentially helping to resuscitate struggling wine businesses owned by Foster's, Constellation Brands and a host of other local wineries. ''It's probably very early days, we are not noticing a big bounce in cellar door sales but chardonnay seems to be talked about a little bit more,'' said Richard Howden, general manager of the Yarra Valley Wine Growers Association.

Winemakers and retailers have started to detect a rebound by chardonnay after years of massive decline in consumption of the once-champion white wine style, potentially helping to resuscitate struggling wine businesses owned by Foster's, Constellation Brands and a host of other local wineries. ''It's probably very early days, we are not noticing a big bounce in cellar door sales but chardonnay seems to be talked about a little bit more,'' said Richard Howden, general manager of the Yarra Valley Wine Growers Association. ''We have seen a few more listings on wine lists at restaurants and interest back to chardonnay from some of the wine writers and sommelliers.

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Pinot gris is overtaking sauvignon blanc in popularity, and it's a shame because the West Coast, especially California, still has plenty of quality sauvignon blanc. In California, every region is producing quality, including Napa, Dry Creek and Lake County. In Washington, the stars are from Novelty Hill, Woodward Canyon and Upland Estates.

Sadly, many of you have. You've swapped it out for pinot gris/grigio, which isn't a bad trade, per se. Plenty of good PG's are out there, and the big wine companies have added them to their basic, line-priced offerings. At the same time, the popularity of domestic sauvignon blanc is plummeting. Here in Washington, production of the grape has slid from 5,100 tons in 2008 to 4,300 tons in 2009. In just that same year, pinot gris has jumped from 4,100 tons to 6,300 tons. Unbelievably, Gewürztraminer (steady at 4,000 tons) may pass it next.

When you ask those in the trade why consumers are abandoning sauv blancs from California and Washington these days, fingers generally point in the direction of the southern hemisphere. Chile and New Zealand have absconded with the market for inexpensive sauvignon blanc, they tell you. The scoundrels have done it, improbably enough, not with colorful labels adorned with exotic southern-hemispheric beasts, but with really good wines at affordable prices.

I like those SoHem wines. But are they really that much better? To see if the West Coast can compete, I tasted sauv blancs from California and Washington, ranging in price from $27 (Grgich) on down to $7 (Woodridge). I looked high and low for Oregon sauv blanc — there used to be some good ones — but they seem to have vanished. Don't know why. Into the tasting I also tossed a cheap New Zealand offering (poured out of a 3L carton) just for fun. And here's what I came up with.

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I t's the most beautiful marriage of all -- chef and winemaker, happily existing in perfect harmony. But, as with most marriages these days, blissful harmony is often hard to achieve and compromises have to be made to make things work.

At Peller Estates Winery, the seemingly impossible has transformed to the possible with the most important aspects of food and wine joining together for the ultimate in pleasure.

Peller made the decision several years ago to tailor its entire program on the union of food and wine. This gorgeous jewel of a winery, set among the peaceful vineyards just off the Niagara Parkway, is a spectacular example of how the chef and winemaker can work together to create a food and wine experience like no other.

All this and more is happening at Peller. An exploration of food and wine with no borders from a chef, Jason Parsons, and a winemaker, Lawrence Buhler, who just get it and work together to achieve the highest standards imaginable.

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