About This Wine
Wine competitions may not be perfect, but they do help separate the best from the rest.
That’s why we tend to be more impressed by gold medals than a single critic’s opinion. In competitions, multiple palates assess the wine, not just one, meaning you’re much more likely to identify wines that a wide spectrum of people will enjoy.
That’s why we pay attention to competitions such as the Sommelier Wine Awards, conducted in the United Kingdom. That event annually assembles around 30 panelists from U.K. restaurants and bars — folks who deal with the wine-drinking public on a daily basis.
They assess wines in a number of categories, and in the “house wine” category, they awarded first place among reds to an Australian Shiraz, and first among whites to Fernlands Sauvignon Blanc. Our tasting panel concurs with the Fernlands selection, as the 2012 vintage is refreshing, varietally correct and easy to like.
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:Marlborough Growing Region of New Zealand
- Aromas & Flavors:Lime, Citrus, Green Apple, Bell Pepper, Grass and a Hint of Sweetness
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2014
- Food Pairing Suggestionshellfish, or a fresh salad.
30 recipes match for this wine.
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 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 &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
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, Syrah. Get The Recipe
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 RecipeScallop 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 RecipeGreen 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