Sauvignon Blanc

Some people go through life looking for answers. The meaning of life, the origins of the universe, the existence of God or solving the Earth's crises to make it a better, more sustainable place for future generations.

Their magazines don't interest me (except when they feature "I survived a shark/bear/zebra attack" stories which provide vital "my life's not so bad" distraction whilst waiting for attention to a root canal).

And I refuse to affix a shiny disc to that picture or stick six stamps worth $50,000 each on to that stupid letter and send it away so I'll have a chance to be put in the super-extra-bonus-chance draw for $250k.

I did manage to shake them for a while, but they've started writing again. "We removed you from our mailing list, we understood your concern and were happy to accommodate your needs," they said. "But we can now provide you with a 'select group of mailings' that only contain our most exciting offers.

Full Story: Consistency and quality can be found in a fridge - The Bay of Plenty Times

There's something about the butter of Semillon that the austere beach blondeness of Sauvignon blanc requires. The Bordelaise worked this out centuries ago.

This austere work of Vanya Cullen and her beloved biodynamic gardens has that thin layer of white Danish butter and below that some preserved and crystallised lemon peel and below that a crunchy layer of rhubarb conserve, and below that a pit of guano.

Then the natural acidity stares you down. One of the truly great whites yet made in Australia, this needs a decade of dungeon. Or more. It’ll blow most of the Hunter away.

In what many are viewing as a national first, an application for a wind monitoring tower has been rejected for erection, after a local development assessment panel connected the dots between the proposal and a possible future wind farm development.

Full Story: Cullen Mangan Vineyard Margaret River Semillon Sauvignon Blanc 2009 - Adelaide Independent Weekly

In late winter and early spring, before the puncture vines come out to cause foot pain and vehicular damage, I often ride my bike on the dirt paths along the river between Pope and Zinfandel. This course will probably take you past the Molinari’s organic vineyard, which has been in virtually constant grape production since the late 19th century. Depending which way you go, you might catch a glimpse of a huge old Douglas Fir, the size of a small yacht, suspended in a barn. This amazing device, part of a handmade contraption called a Roman Press, was used by the family to press off their grapes a hundred years ago. It is a wonder of engineering and a fabulous piece of local history.

Anyway, I was thinking of this when I grabbed a bottle of Frog’s Leap Sauvignon Blanc from Sunshine over the weekend (a ubiquitous varietal in my house during summer). The Molinaris sell their organic grapes to Frog’s Leap, so it just jumped out at me. The profile leans a bit toward the New Zealand style … grapefruits, green grass, Meyer lemon, lemon peel … very citrusy and fresh. Mouth-puckering in a very good way. Just what you need on a hot St. Helena day. About $17 all over town.

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Full Story: Wine of the week: 2008/2009 Frog's Leap Sauvignon Blanc - St. Helena Star

This Sauvignon is more akin in style to an elegant white Bordeaux than to the tropical fruit packed wines produced in Marlborough. It has a delciously taut character with plenty of elderflower and gooseberry fruit and a mineral backbone that makes it ideal with foods such as oysters, white fish and goats cheese.

Open to residents of the UK only (excluding the Channel Islands). You must be aged 18 or over to order. © Telegraph Wine 2010 - All rights reserved.

Full Story: Matariki Aspire Sauvignon Blanc 2008, Hawkes Bay - Telegraph.co.uk

The winery dates back to 1847 when German immigrant Johann Gramp planted the Barossa Valley’s first commercial vineyard on the bank of Jacob’s Creek. This is a fresh, food-friendly style of wine, with vibrant blackcurrant and berry flavours, with notes of mint and chocolate framed in deft oak. Pair with beef, lamb and hard cheeses.

They call this a “baby Amarone” because Valpolicella wine is refermented on the warm, dried grape skins from which Amarone has been pressed. The method is called “ripasso.” Rich, spicy black pepper on the nose with hints of raisins. It’s full bodied, very intense and spicy, with full, well-balanced flavours. Think poultry, red meat and game.

Full Story: Nick Lees' wine picks - Edmonton Journal