No, I'm not talking about bloodthirsty and land-lusting imperialists in the early Americas. 'Wild white' is the literal translation of Sauvignon Blanc. With the type of intense acidity that usually accompanies this grape, it's a fitting name.
Today I chose to taste a Sauv Blanc that's typical of Napa Valley. The 2014 Fransiscan Estate Sauvignon Blanc was another bottle out of my comfort zone, again suggested by the folks at Vine & Brew. In the past, I haven't loved this grape, but after this bottle I'm ready to explore more.
The wine shines a very pale straw hue. On the nose, you'll find high aromatics of grapefruit, lemongrass, elderberry, tangerine and lime dominating. There's also a minerality here that's a tad reminiscent of some French styles without oak aging. This is definitely a New World wine, as fruit drives the bus both in the glass and on the palate. The palate screams grapefruit and under ripe peach with a long finish.
Although I enjoyed it immensely, this is one of those wines that's hard to drink by itself. I whipped up some pasta and covered it in olive oil and cream cheese and basil topped with Parmesan. The acidity present allows it to cut through both the basil and the fats.
Pair this one with a vegetarian friend (Sauvignon Blanc can stand up to vegetables in fatty dishes), seafoods, fatty white sauces, and white meat.
Today I chose to taste a Sauv Blanc that's typical of Napa Valley. The 2014 Fransiscan Estate Sauvignon Blanc was another bottle out of my comfort zone, again suggested by the folks at Vine & Brew. In the past, I haven't loved this grape, but after this bottle I'm ready to explore more.
The wine shines a very pale straw hue. On the nose, you'll find high aromatics of grapefruit, lemongrass, elderberry, tangerine and lime dominating. There's also a minerality here that's a tad reminiscent of some French styles without oak aging. This is definitely a New World wine, as fruit drives the bus both in the glass and on the palate. The palate screams grapefruit and under ripe peach with a long finish.
Although I enjoyed it immensely, this is one of those wines that's hard to drink by itself. I whipped up some pasta and covered it in olive oil and cream cheese and basil topped with Parmesan. The acidity present allows it to cut through both the basil and the fats.
Pair this one with a vegetarian friend (Sauvignon Blanc can stand up to vegetables in fatty dishes), seafoods, fatty white sauces, and white meat.
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