Sauvignon Blanc

Part of this fame was that for two decades, the standard phrase in restaurants and bars was, “I’ll have a glass of chardonnay,” almost forcing restaurants to serve it.

One “problem” for sauvignon blanc was that its natural aromas of grass, hay, and other herby elements were a bit harder for some consumers to understand.

Then a decade ago, wine lovers were treated to some distinctive SBs from New Zealand, with their exotic gooseberry, “cat pee,” herbal notes.

Emboldened by New Zealand’s success, a number of California wine makers elevated their sights and, unafraid of the herbal notes, began to explore the grape’s more floral side.

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Pernod Ricard UK is doubling the marketing spend on its main New Zealand wine brand in 2010 in a move that will involved the re-branding of Montana as Brancott Estate from October.

Montana became the first New Zealand wine to be advertised on British TV earlier this year and a return to the small screen in the autumn will flag up the re-branding exercise.

Mat Bird, head of marketing for wine at Pernod Ricard, said Montana was being re-branded around the world and the Brancott Estate name was a reference to the vineyard where the first commercial planting of Marlborough Sauvignon Blanc took place 30 years ago.

Initially, there will be a reference to Montana at the base of the bottle, along with a neck collar and sticker. "We are working very closely with ouR customers, firstly to make sure we have the right support package worked out really well. It is something we are committed to," said Bird.

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Our Wine of the Week, Pomelo 2009 Sauvignon Blanc ($10), is produced by Mason Cellars, one of the most dependable sources for well-crafted, affordable sauvignon blanc in California.

A previous vintage of this wine placed in the top ten of the Pacific Coast Oyster Wine Competition and it is indeed a good choice with oysters on the half-shell, especially if you add a splash of rice wine mignonette.

The wine is excellent with wild king salmon and pairs beautifully with halibut cheeks and scallops. It is also a great choice with the spicy cuisines of Southeast Asia, especially those based on green curries.

It's a good wine to enjoy with sushi, too, and with pork loin, especially if the pork is paired with a fruit sauce, such as apricot or peach.

Full Story: Pasta salad with sauvignon blanc - Santa Rosa Press Democrat

The company which helped put Marlborough on the world map by planting sauvignon blanc in the province, has renamed its export wine to bear the name of the vineyard where it planted its first sauvignon blanc vines.

Pernod Ricard national wineries manager Gerry Gregg said wine sold to the United States was already labelled Brancott Estate, to avoid confusion with the state of Montana, but exports to Britain and Australia would now also bear the name.

Premium wines in the current Montana range, including Montana Reserves, Montana Letter Series and Montana Living Land, would also change to the Brancott Estate brand, but the classics range sold in New Zealand would retain the Montana label due to New Zealanders' association with it, Mr Gregg said.

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Full Story: Montana changes brand - Marlborough Express

I recently stopped at Primehouse, a Manhattan steakhouse, for a light dinner. The list offered Culley Sauvignon Blanc Marlborough 2008, from New Zealand, by the glass for $11. I first met Neill Culley in the mid-1990s when he was making wine for Babich. Culley started his own project, Cable Bay Vineyards, in 1996, planting the estate’s first grapes on Waiheke Island two years later.

Neill started the Culley range (focusing on Sauvignon Blanc, Riesling, Pinot Gris and Pinot Noir) as a bridge between his Babich tenure and the Cable Bay startup. He had good grape sources in Marlborough and at the same time was approached by a direct mail company in New Zealand who wanted him to make wine under his own name for them. The first vintage was 2002. It’s a more affordable range and marketed separately from Cable Bay.

The Sauvignon Blanc evoked aromas of gooseberry, with hints of passion fruit, grapefruit and freshly cut grass flavors. Crisp and balanced, it had an up-front impact and dry, citrusy finish; I gave it 88 points, non-blind .

Though I enjoyed the bright, crisp notes of the wine, it was dominated by the smoky flavor and rich texture of the tuna tartare. The wine was tasty and the tuna delicious, however, they did not make the best pairing.

Full Story: A Fresh, Crisp White with a Smoky Tuna Tartare - Wine Spectator