Taming Sauvignon Blanc

Posted on: June 9th, 2010 by

I love Sauvignon Blanc from the Loire, with its searing, enamel-chipping acidity.  But I also really appreciate white Bordeaux (and similarly-styled Aussie whites) with a healthy dollop of Semillon.  It softens the sharp edges of Sauvignon Blanc and adds a bit of richness.  Today I tried a 2008 Matanzas Creek Winery Sauvignon Blanc, which was original by its use of a relative of Sauvignon Blanc, Sauvignon Musque, to serve a similar purpose as Semillon in white Bordeaux.  The addition of the Musque countered the acidity and herbaceous characteristics of Sauv Blanc without adding too much weight.  I also think barrel fermentation helped make this wine distinctive.

If you want a Sauvignon Blanc with a little bit more heft for heartier seafood dishes, chicken, and even pork, you could do a lot worse than the Matanzas Creek; especially for under twenty bucks.  Speaking of Sauvignon Blanc in California as a whole, I find it a lot more compelling than Chardonnay when you are looking at the sub-$20 offerings.

So what are some of your favorite inexpensive Sauvignon Blancs from California?

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