Sauvignon Blanc

Now, it’s possible you are more familiar with the grape variety Sauvignon Blanc than the name Sancerre... and that is because in old world regions such as France’s Loire Valley, they refer to a bottle of wine by the region where it is from. So in the Loire region of Sancerre, your only choices are a “Sancerre blanc” or a “Sancerre rouge.” By French law, the Sancerre white must be Sauvignon Blanc, and the rouge Pinot Noir (and Chateau de Sancerre makes both).

It’s very possible that you have had Sauvignon Blanc and it is your favorite grape, yet you’ve only had it from a region such as New Zealand. The styles of Sauvignon Blanc from New Zealand and from the Loire are very different. First, you have the New World vs. Old World issue, with New World wine generally thought of as being more fruit forward. And most Sauvignon Blanc wines from New Zealand do have an accent on ripe, rich fruit on the nose and palate. Old World wines are said to be more dry and mineral, and this is definitely the case here, as evidenced by both Chateau de Sancerre’s white and red.

I like both styles of wine, for different reasons, and for different times. Often the preference kicks in when it comes time to pair the wines with food. Depending on the dish, a Sancerre is more restrained and complements instead of overwhelming a dish. Today we tried the 2006 vintage of Chateau de Sancerre white with lobster and it was a terrific pairing. The Pinot Noir was paired with Branzino, a grilled fish, and though pairing red wine with fish is not typically thought of as a perfect match, the high mineral content of the red really melded perfectly.

Full Story: The Wines of Chateau de Sancerre Come to New York - Seattle Post Intelligencer

There are producers in California who make wines in bulk to sell to other wine companies.

While to the purist, this might seem like label sabotage, it actually works very well. It allows vineyards to make wine and offer it to people who can better age, store, bottle and label it.

In the state of California, there is a tax on wine held in storage for aging or waiting to be bottled, so delaying finishing a wine can prove to be very expensive.

Full Story: California bulk sell works well - News-Leader.com

With the Marlborough grape harvest in full swing, sauvignon blanc grape prices on the spot market have slid to an all-time low with one grower reporting $550 per tonne.

With the Marlborough grape harvest in full swing, sauvignon blanc grape prices on the spot market have slid to an all-time low with one grower reporting $550 per tonne. "We know of someone only today getting $550 for surplus grapes," said Marlborough grape grower Blue Derry.

Mr Derry, who has two grape blocks totalling 20 hectares, said that if a grower did not have a contract with a winery it was a matter of accepting such a paltry price or going bust.

Full Story: Sauvignon grape prices hit all-time low - Stuff.co.nz

Find our seven favorites after the jump. When pairing with food, splurge on oysters or mussels, a great complement to these wines, which are fermented in stainless steel. As far as cheese, select varieties like aged cheddar, muenster, goat cheese, aged Asiago or aged Parmesan. You want a cheese that is going to give equal weight to the wine for a powerful match.

Don't be tempted to age these in your cellar. These wines should ideally be drunk within six to nine months of their purchase.

We've been sipping this wine for the last five vintages and it's a consistent winner. Grassy with layers of gooseberries, passion fruit and pineapple, the wine is very balanced. The finish lingers in a way that is very unforgettable.

Full Story: Sauvignon Blanc - Wine of the Week - Slashfood (blog)

Grower Peter Morice who grows in the Wairau Valley sub region says his Sauvignon Blanc crop is down between 25 and 30 percent, but a lot of that has to do with pruning back to three canes in June last year, rather than four. This set his vines up for lower yields and is just one of the steps many of the regions vineyard owners have implemented to reduce their output and also input costs.

Marlborough is renowned for its high sunshine hours and cool night time temperatures that help lock in the zesty flavours and give the signature crisp and fruity structure to the wines. The vintage so far reflects this perfectly.

While some smaller wineries have almost completed harvesting their fruit, the majority are still waiting for specialised parcels of Sauvignon Blanc to come in. Much of the regions fruit is being strategically harvested so the profile of flavour is just right allowing the expert winemakers to develop on and extend the world famous Marlborough Sauvignon Blanc profile.

Full Story: Marlborough Vintage Half Way Point - Scoop.co.nz (press release)