About This Wine
If sparkling wine is the ultimate aperitif, Sauvignon Blanc is a close second.
Sauvignon Blanc? Absolutely. Consider this: It shares several of the same engaging qualities with sparkling wine. It’s very refreshing. It pairs beautifully with shellfish. It makes a tasty companion to sushi. It even goes well with semi-spicy Tex-Mex fare.
But that’s just the beginning of Sauvignon Blanc’s food affinity. It also tastes great with chicken dishes, vegetarian fare and salads. And, as we mentioned at the outset, it’s an exceptional aperitif.
Sauvignon Blanc’s historic roots are deeply planted in French soil. It made its California debut in the Livermore Valley, east of the San Francisco Bay Area, during the 1800s. Today, the variety is planted all over the state, and Long Street Winery taps top growers in various regions for the grapes it uses to make its Sauvignon Blanc — a crisp, light, fresh and delicious 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:Sauvignon Blanc and Other White Varieties
- Grape Source:Select Vineyards in Various California Growing Regions
- Aromas & Flavors:Lemon, Lime, Citrus and a Mild Herbal Note
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2018
- Food Pairing Suggestionlemon-herb chicken, or a summer citrus salad.
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 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 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 &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
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 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 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 Recipe