About This Wine
Sauvignon Blanc was brought to California in the late 1800s.
It was planted in the Livermore Valley, east of San Francisco, where the vines flourished in the Graves-like gravelly soils. But inconsistent winemaking styles confused the consumer, and the varietal didn’t catch on.
In the mid-1960s, wine legend Robert Mondavi found himself holding long-term contracts with Sauvignon Blanc growers and needed to find a way to appeal to the consumer. In a brilliant marketing move, he decided to switch the name to Fumé Blanc. It was a huge success, reviving sales for all makers.
Today, many California wineries are producing exemplary bottlings of Sauvignon Blanc — including El Tiburon. The 2015 vintage, which includes small amounts of other white varieties in the cuvee, is juicy in the mouth and refreshing in the finish. And it doesn’t need a fancy nickname for one to understand it’s an exceptional 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:Citrus, Pineapple, Melon and a Hint of Lime
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through Mid-2018
- Food Pairing Suggestionlemon-herb chicken, crab cakes, or grilled shrimp.
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 &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 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 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, Syrah. 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 &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
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