About This Wine
Fabian Valenzuela has a clear goal in mind when crafting wines bearing the Zolo label.
“We want to create wines that are fruit-forward and can be enjoyed with a wide range of food or by themselves,” he says. To achieve that goal, he works closely with vineyard manager Carlos Correas to ensure that the grapes are harvested at their peak of ripeness — no earlier, no later.
For the 2011 Zolo Sauvignon Blanc, Correas tapped estate grapes grown in the Agrelo and Tupungato areas of Argentina’s Mendoza region. Once the grapes arrived at Zolo, Valenzuela had one of the country’s most technologically advanced wineries at his disposal for crushing, fermenting and aging. Every step of the way, he married art with science.
Fruit forward? Check. Enjoyable with a wide range of foods? Double check. Enjoyable by itself? Triple check. Crisp, clean, fruitful and refreshing, Zolo Sauvignon Blanc could become your “house” white wine.
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:100% Sauvignon Blanc
- Grape Source:Agrelo & Tupungato Areas of Mendoza, Argentina
- Aromas & Flavors:Grapefruit, Green Apple, Lime Zest, Grass and a Hint of Citrus
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2014
- Food Pairing Suggestionoysters, or seared scallops.
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
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 "topping" 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 or salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux or almost any white blend. Get The Recipe
Citrus 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 "grassy" 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
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 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 or Syrah. Get The Recipe