Sauvignon Blanc

Question 1

Sancerre

Answer 1

• French appellation in the Loire Valley
• Famous for crisp and aromatic white wines that are earthier and more terroir driven

T.N. - chive, chamomile, citrus (Meyer lemon and pink grapefruit), honeydew, white peach, and lemon curd shortbread

Pairing - goat cheese, Brie, salmon, poultry, pork

Question 2

Henri Bourgeois Sancerre

Answer 2

• Sancerre
• Either stainless steak or pre used oak (sometimes 1/3 new)

T.N. - round texture, lovely freshness, slightly nutty with crisp citrus, pear fruit and minerality

Pairing - lobster, crab, mussels, clams, poultry and pork

Question 3

New Zealand Sauv Blanc

Answer 3

-Marlborough is the most revered

T.N. - More herbaceous and fruit forward with lush tropical fruits, tend to more medium-bodied than French Sauv blanc with good acid

Pairing - goat cheese, salads, grilled seafood, Asian food, oysters

Question 4

Cloudy Bay Sauv Blanc

Answer 4

• Light-medium bodied with high acidity
• Cooler growing season than southern island and produces crisp, acidic and pungent sauv blanc

T.N. - grapefruit, lime, passion fruit and lemon grass

Pairing - shellfish, poultry, veggies and goat cheese

Question 5

California Sauv Blanc

Answer 5

-Light to medium bodied, mostly fruit forward with citrus elements of mandarin, lime and subtle oak influences with bright acidity

T.N. - fresh cut grass, Meyer lemon, grapefruit, honeydew, guava

Pairing - goat cheese, green veggies, oysters, delicate fish, poultry, pork

Question 6

Cakebread Sauv Blanc

Answer 6

• Female winemaker
• Blend of best grapes from vineyards throughout Napa
• 88% fermented in tank, 12% fermented in neutral oak for fermentation
• 87% aged in neutral oak for five months

T.N. - fresh, crisp, citrus flavors, some minerality, tropical notes, ripe melon, grapefruit and white flowers

Pairing - shellfish, light seafood dishes, poultry, salad, light pasta, pork