Spring and sauvignon in the air

Good morning. Raise you’re hand, or your wine glass, if you’re ready for this seemingly endless winter to give way to spring. I’ve got just the wine that will help get you there. As I’ve pointed out  in my column in recent years, California sauvignon blancs are among the most exciting white wines (and best values) coming out of the state, and the new release of one of my  favorites shows why.

It’s the 2009 Napa Valley Sauvignon Blanc from St. Supéry Vineyards and Winery. This is a rich yet refrimageeshing sauvignon with citrus and subtle cut grass aromas. In the mouth it’s nicely balanced with dominant notes of lime and grapefruit and supporting touches of melon and vanilla. It’s also notable for its lively acids and reasonable alcohol level of 13.7 percent. For clams and oysters on the half shell, broiled flounder and lemon-herbed chicken. The suggested price is $20. You may also want to read my MSNBC.com review from a few years ago. (Received as a press sample.)

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