About This Wine
Slowly but surely, French wine labels are becoming easier to understand.
In the past, the dinner wines that most French people drank were labeled either Vin de Pays or Vin de Table. That labeling system worked quite nicely in France, a wine-focused culture where tradition, as much as anything else, told wine buyers what was inside the bottle.
The system was not as successful in countries where French is not the national language, however. This made exporting these very good wines a challenge. Now, though, you’re seeing more and more wines formerly bottled under those designations switching to a new one: Vin de France. Many wineries are even putting varietal names on the labels, formerly a rare practice.
Cap de Lartigue opts for not-quite-so-specific verbiage, labeling its Vin de France Sauvignon Blanc as Blanc de Blanc. But, in the end, it is what’s inside the bottle that counts, and this wine is absolutely 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:100% Sauvignon Blanc
- Grape Source:Select France Vineyards
- Aromas & Flavors:Citrus, Grapefruit, Lime, Green Apple and a Hint of Bell Pepper
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2015
- Food Pairing Suggestionceviche, or fish tacos with a squeeze of lime.
30 recipes match for this wine.
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
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
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
Smoked 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 RecipePapaya 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