Fri 29 Apr 2016

Sauvignon Blanc… With a Twist

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I could have sworn I saw a swallow earlier this week; and with the onset of darkness now retreating to past 8 o’clock I feel I can dare to dream of more temperate times to come. Indeed, in The Cellar Showroom this week I have noticed a marked shift towards white wine purchases. Society members appear to share my optimism.

For me, no grape screams spring and summer like sauvignon blanc. Fresh, herbaceous, citric, tropical… the styles from around the world all seem to have an affinity to the time of year when hats and scarves can be mothballed.

Healthy sauvignon blanc grapes.

Healthy sauvignon blanc grapes.

Lovely as these wines are, though…

Recently I have been particularly taken with a number of sauvignon blanc blends.

Adding another grape or two to sauvignon blanc can temper the variety’s natural acidity and can complement sauvignon’s flavour profile with a splash of something different.

Four Sauvignons With a Twist

Domaine du Salvard's Cheverny employs a splash of chardonnay to add depth

Domaine du Salvard’s Cheverny employs a splash of chardonnay to add depth

• Member favourite Duo Des Mers, Sauvignon-Viognier Vin de France 2015 (£5.95) benefits from the fattening and softening influence of the viognier grape’s texture, whilst also bringing the characteristic apricot and peach aromas to the wine.

•Another popular French choice, Cheverny, Domaine du Salvard 2015 (£7.95), employs 10-15% chardonnay in the blend to give greater breadth and depth, but without masking the herbaceous scents of the sauvignon.

Bleasdale Langhorne Crossing Verdelho-Sauvignon 2015 (£6.95) combines sauvignon blanc with another spring-and-summer variety: the vibrant verdelho, which introduces pleasant pear-like notes and tropical tones to the blend.

• In Spain, moscatel can add its floral aromatics and bring a more table-grape dimension to the fruit character, as is the case in Saleta Moscatel-Sauvignon Blanc 2015 (£5.95). This wine has excellent balance, with the sauvignon blanc moderating any of moscatel’s sweetness with its crisp acidity and ensuring the wine remains dry.

I don’t want to tempt fate but I shall be putting all of the above in the chiller in anticipation of the appropriate weather.

If not, I may just have to turn the thermostat up.

Conrad Braganza
The Cellar Showroom

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