About This Wine
There’s no better wine to serve with shellfish than Sauvignon Blanc.
Whether it’s shrimp on the barbee, scallops seared to tender perfection, or mildly seasoned crab cakes, the bright acidity of Sauvignon Blanc is the perfect foil. These are matches made in heaven because the food is better with the wine, and the wine is better with the food.
The lone exception to the Sauvignon Blanc-with-shellfish “rule” is lobster — but only because so many like to dip lobster in drawn butter. The richness of the butter and the acidity of the wine create conflict, rather than harmony, on the palate.
The vintner at Iron Rock Cellars loves lobster, and decided to do something about that recurring culinary conundrum. So when she was assembling the blend for Iron Rock’s 2010 Sauvignon Blanc, she added a splash of Chardonnay. The strategy worked, resulting in a Sauvignon Blanc that everyone will love — including lobster fans.
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, Chardonnay and Other White Varieties
- Grape Source:Select Vineyards in Various California Growing Regions
- Aromas & Flavors:Grapefruit, Lemon, Lime, Herbs and a Hint of Grass
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2013
- Food Pairing Suggestiongrilled shrimp, or oysters.