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Put a bit of zing in your step with Sauvignon Blanc

Fri 09 Jul 2010 11:00

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Sauvignon Blanc is still one of the most popular wines around, and it’s particularly in favour during the summer months when the crisp, zingy taste provides a refreshing tipple, perfect for outdoor summer parties.

The fresh taste of this wine is a welcome change from the Chardonnays and oaks that are often drunk, pushing it into favour with many.

And because it goes well with all sorts of foods, from creamy pastas and fish dishes, to strong, spicy Thai, Chinese and Indian cuisine, as well as light, summery foods, you really can’t got wrong with a Sauvignon Blanc.

The best way to drink this wine is young and fresh, unlike other wines, so make sure to pick the most recent bottle you can get your hands on.

Here are wine connoisseur Tom Cannavan’s top picks from around the world – check them out if you’d like some guidance when selecting a tasty tipple.

1. Andando, Premium Sauvignon Blanc 2008, Chile, £7.99 from Raeburn Fine Wines (Edinburgh)
This wine is beautifully fragrant with intense peach fruit, a touch of tropical lychee and just a hint of newly-mown grass. It floods over the palate with that peach and pineapple ripeness, but is tempered by a lovely acidity that pushes through over a creamy texture.

Satisfyingly rich, but pin-sharp, this wine has tastes of peaches and pineapples and goes really nicely with creamy pastas and risottos, as well as cheese soufflés and quiches.

2. St Hallet Poacher's Blend White 2009, Australia, £7.99 from Sainsbury's
Here the Sauvignon Blanc has been blended with two other grapes -Semillon and Riesling. This unusual combination makes for a delicious summer wine, with lots of citrus freshness, a modest 11.5 per cent alcohol and the ability to match most lighter summer dishes - or sip on its own.

Match this citrus-flavoured wine with fish or salads, or just enjoy it as an aperitif in the garden.

3. Blind River, Sauvignon Blanc 2009, New Zealand, £13.99 from Oddbins (£11.19 as part of a mixed case)
This is one of the 'new' style Marlborough Sauvignons, with around 10 per cent of the wine fermented and aged in oak barrels to give extra complexity.

The nose has classic, deep-set aromas of elderflower and mango, with a cut of vivid asparagus greenness and plenty of aromatic fireworks to go round.

With tropical tasting cues of mangoes, lychees and asparagus, this is one of the best New Zealand Sauvignons wine expert Tom has tasted from this vintage.

The wine goes well with anything with goats cheese and asparagus, and even teams up nicely with mild Thai curries.

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