About This Wine
Sauvignon Blanc is the third most widely planted white winegrape in California.
We know that Chardonnay is No. 1. But it’s surprising to learn that the No. 2 variety is French Colombard, which is used primarily in making those white blends that come in big jugs and are sold primarily in liquor stores.
But being No. 3 isn’t bad, and Cloudcrest Winery does a very nice job with the variety, honoring its varietal characteristics while emphasizing its fruitful quality. A number of California Sauvignon Blanc growers contributed grapes to what became Cloudcrest’s 2010 cuvee.
In the nose, the wine evokes Sauvignon Blanc’s trademark grassiness. In the mouth, the fruit flavors take over. And there’s abundant acidity, which keeps everything fresh and thirst-quenching. Chardonnay may be the undisputed queen of white winegrapes in the Golden State, and a much lesser-known variety may rank No. 2, but Cloudcrest’s Sauvignon Blanc proves that being No. 3 can be delicious.
About Sauvignon Blanc
Notable "grassy" aroma, often with notes of apple and citrus fruits. High acidity. Can amaze as a late harvest wine, with rich and complex flavors.
- Grape Composition:Sauvignon Blanc and Other White Varieties
- Grape Source:Select Vineyards in Various California Growing Regions
- Aromas & Flavors:Grass, Lemon, Lime and a Hint of Pineapple
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2014
- Food Pairing Suggestioncrab cakes, grilled shrimp, or scallops.
30 recipes match for this wine.
Easy To Make Guacamole There is no better &amp;quot;appetizer&amp;quot; for a summertime backyard barbecue than chips and guacamole. Try this version with a well-chilled glass of Sauvignon Blanc, dry sparkling wine - and don't be surprised if you have to go back and make more. Get The RecipeCitrus Roasted Chicken With Basil Cream Sauvignon Blanc is among the most flavorful and refreshing wines on Earth. But the characteristics that make it unique -- its relatively high acid level, its &quot;grassy&quot; impression in the nose, its mild herbal flavors in the mouth -- also render it a real challenge to pair with food. But we've found a recipe that works beautifully, primarily because... Get The Recipe
Scallop Stir Fry It recently was reported that President Barack Obama is a big fan of scallops -- those velvety, succulent treats from the sea. But scallops may not be the first thing you think of when you get the urge to take a wok on the wild side. We predict that will change once you've tried this recipe. It makes 4 servings, and matches beautifully with... Get The Recipe
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Papaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of &amp;quot;topping&amp;quot; recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut, salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux, almost any white blend. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir, Syrah. Get The Recipe