Week in Review: June 19

Sauv Blancs & Snacks

Warmer weather and longer days call for picnics, late nights on the porch, and time spent with friends. International Sauvignon Blanc Day was last week and we were inspired to pair some snacks and sauv blancs perfect for slow afternoons and breezy nights.

Wine and cheese go together like peanut butter and jelly. For our first snack and sauv blanc pairing, Sauvignon Blancs pair brilliantly withsofter cheeses—goat’s milk, yogurt, crème fraiche. Beloved Green's Radish and Crème Fraîche crostini are a simple, light snack that look lovely on a plate.

RADISH & CRÈME FRAICHE CROSTINIS & Reyneke Sauvignon Blanc

Sauvignon Blancs are often described as “herbaceous” or “vegetal” so it makes sense that they would pair nicely with vegetarian dishes. Try pairing the Sauv Blanc with dishes that allow a little more of the wine’s acidity to shine through. This green goddess hummus from Cookie and Kate is a flavorful twist on the classic snack. 

GREEN GODDESS HUMMUS & Cono Sur Bicicleta Sauvignon Blanc

In addition to vegetable dishes, Sauvignon Blanc is a nice match for white meats and seafood like prawns, tilapia, and more. This grilled shrimp with melon and pineapple salsa from Eating Well smells and tastes like summer.

GRILLED SHRIMP WITH MELON & PINEAPPLE SALSA & Mohua Sauvignon Blanc

Like we mentioned, Sauvignon Blanc pairs well with vegetables and pairs well with cheeses. No surprise, it pairs well with vegetable AND cheese dishes. These Asparagus and Goat Cheese Mini Quiches from Southern Living are wonderful for brunch (who says bloody marys and mimosas are the only brunch beverages?) and store well. 

ASPARAGUS & GOAT CHEESE MINI QUICHES & Domaine Delaporte Sancerre

Sauvignon Blanc is one of the most versatile white wines available. Perfect for the warmer weather, the variety of Sauvignon Blancs on the market-- Old World and New World-- mean you have plenty of options. 

International Sauvignon Blanc Day

• Sauvignon Blanc is the world’s 8th most planted wine grape.
   
• No surprise, the grape hails from France. There the wine often takes its name from the region, not the varietal.  Sancerre—not Sauvignon Blanc. So when you’re drinking a Sancerre, know it is from the same grape as a Sauvignon Blanc.

Domaine Vincent Delaporte, Sancerre, France

• Originally the grape was used in other blends, usually to make sweeter desert wines. In the 20th century Sancerre found popularity in Parisian bars and bistros and the success spread around the globe.
   
• New Zealand is now one of the most well-known and well-loved producers of Sauvignon Blanc. 90% of New Zealand Sauvignon Blancs are from Marlborough, the wine region on the northernmost end of the island.
   

Peregrine Wines, Queenstown, New Zealand

• If you read our blog on Malbec World Day, you’ll remember a nasty little bug called phylloxera that destroyed most of the French Malbec vines. The Sauvignon Blanc vines in New Zealand are all planted phylloxera-resistant rootstock. So take heart, your favorite Sauv Blanc most likely won’t suffer the fate of French Malbecs of old.
   
• France and New Zealand aren’t the only two countries providing the world with the easy-drinking wine. Italy, Chile, and South Africa are also major producers. (L to R: MAN, South Africa; Reyneke, South Africa; Gradis'ciutta, Italy; Cono Sur Chile)
   

• French Sancerre (also known as Pouilly Fumé and occasionally Sauvignon Blanc) are typically full of mineral and citrus flavors. ⬇️

• South African Sauvignon Blancs have balanced flavors with a light-medium body and acidity, in between mineral and herbaceous. ⬇️

• Chilean Sauvignon Blancs are marked by their citrus and green flavors and juicy high acidity. ⬇️

• New Zealand Sauvignon Blancs have intense tropical green flavors, a nice mix of fruity and herbaceous. ⬇️

• Italian Sauvignon Blancs, also “Old World” like French Sancerres, have a medium body with stone fruit, floral fragrances. ⬇️

• Whatever your preference, you can find just the Sauvignon Blanc for your taste. This is a wine easily enjoyed with or without food.

Week in Review: April 10