Brew Hops & Wine Stops

Showing posts with label sauvignon blanc. Show all posts

It was something that those of us in the wine business should never do, and I was guilty. I was attending a series of seminars, master classes, tastings and dinners in South Australia before heading out to visit some of the regions. On my last evening in Adelaide I attended a gathering, along with several hundred other wine experts from around the world. Australia was putting its best foot forward and free-pouring a wide selection of hundreds of its best wines. There were several stations of the most delicious food on hand. Owners, winemakers and sales people were there to meet with us, talk about their wines, and of course pour copiously. I met many fine and interesting folk – wine people are generally a passionate and friendly bunch – and in the course of the evening I was guilty of overindulging slightly. Somehow I ended up at a bar drinking beer with the band who entertained us that night – a folky roots group somewhat akin to Mumford and Sons (though they didn't want to hear that).

The next morning was the grand wine tasting. About 200 wineries were in attendance, ready and waiting to pour wine in the largest wine forum ever undertaken in Australia, and there I was, not – shall I say – at my best. Quickly I did something else that wine tasters should not do. I downed two or three espressos. After picking on some food and tasting a few wines I began to feel fine.

It was at this point that I approached a table of wines from Howard Vineyard and asked to taste. The pourer was a friendly guy named Tom Northcott who I soon learned was the executive winemaker at the winery. As soon as I tasted, my senses jerked to attention. I was immediately drawn to the purity of the fruit and the finesse of the wines. They had an elegance that was right up my alley and I was hooked.

Howard Vineyard is a family-owned winery in Adelaide Hills producing estate-grown wines. The land was purchased in the late 1990s and the brand was established in 2005. There are two well-situated vineyards with northwest-facing slopes which offer good exposure to the sun, and red loam soils which provide good drainage as well as a mineral structure to the wines. The Nairne vineyard is ideal for cool climate reds and the Schoenthal vineyard, being at a higher elevation, is used for whites and Pinot Noir.

ABC Fine Wine & Spirits is happy to offer two wines from Howard Vineyard:

Clover Shiraz: “The rich palate displays blackberries, olives, white pepper, blueberry and spice, followed by smooth French oak and perfectly balanced tannins. This wine will benefit from careful cellaring and is best decanted thirty minutes prior to serving.” – Winery Notes (Gold Medal from Wine Showcase Magazine)

Picnic Sauvignon Blanc: “Another take on Hills Sauvignon Blanc that treks a clever path towards the more lemon and citrus end of the spectrum but not forgetting its telltale passionfruits and lightly scoped tropical fruit salad elements as well, all cast with lovely tangy acidity and a lift of musk-like spice.” – Tony Love’s Top 100 Wines 2014 (Four Stars)

Both wines are excellent examples of the overwhelming quality to be found in the wines of Australia, as well as irrefutable proof that an under-the-weather taster can still sometimes choose well. Don’t hesitate to try them!

Bill Stobbs, ABC ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

Outdoor lunch in Cape Town, South Africa

We’re just inches past Labor Day and some folks are already thinking autumn. But I say, “Don’t put that grill away yet!” There’s still a lot of warm weather to enjoy, especially here in Florida, and even as temps start to cool there is still enjoyment to be had, courtesy of your outdoor grill!

We Americans, of course, love our grills and barbecues. And these days it goes way beyond the hot dog and hamburger fare of yore. We all have our closely guarded secrets and recipes, our own arcane rituals that all go together to produce the perfect grilling experience.

But the big news is–we’re not alone! Among other countries, Australia, New Zealand and South Africa also have their own distinct cultural traditions of outdoor cooking. And they also have a wide variety of wines that make outdoor dining complete.

Australians, for example, spend as much time grilling and barbecuing as anyone, and these days it is so much more than “shrimp on the barbie.” Modern Australian cuisine has moved away from its British roots (though meat pie with sauce, and fish & chips are still popular) and has now become a fusion of many cultural styles. As a country/continent surrounded by water you can bet there’s an ocean or two of delicious seafood available to grill. Asian and many other cultural recipes have also been adapted to their needs, and there are many indigenous delicacies to sample as well–kangaroo burgers and smoked wallaroo anyone?

Preparing the Barbie in Clare Valley, Australia

I hardly need add that although Australians love to sink a few tinnies (cans of beer) during the course of their barbie, there are also many great Australian wines to enjoy as well. The secret of enjoying Australian wine is to spend just a few dollars more and bypass that glut of entry level “critter wine” that’s floating around out there. Your local ABC wine consultant can help you choose.

Just as the word “barbecue” (derived from the word “barabicu” found in the languages of the Taino of the Caribbean and the Timucua of Florida) translates as “sacred fire pit”–so that principle method of cooking among Maori of New Zealand, the hangi, means “earth oven.” Before the arrival of the Pakeha (fair-skinned people) Maori had no metal or earthenware containers, so they could only prepare their food by roasting, baking or grilling using wet steam or smoke. The preferred method for large gatherings was the hangi in which a pit was dug and filled with stones which were heated by a large fire. The food was wrapped in leaves or sacking and then covered over with earth for several hours to cook. (It’s an involved process but if you are ever tempted to lay your own hangi you will find detailed instructions at www.maorifood.com.)

Outdoor lunch at Cloudy Bay, New Zealand

Traditionally Maori made no wine or spirits, due largely to the fact that they had few containers to keep it in, and gourds gave distilled or fermented liquids an unappealing odor. But now there are an amazing amount of first-class wines from New Zealand that are particularly adapted to outdoor sipping. How about a delicious New Zealand Sauvignon Blanc or Pinot Noir?

In South Africa the name is braai, which is the Afrikaans word for barbecue or grill. Traditionally, they grilled using wood, and although (like everywhere else) charcoal and briquettes are now often used, there is a strong back to wood movement. I should add that gas grilling is frowned upon in general. As in many other countries, the braai is usually the preserve of the male, especially during social gatherings. The men stand around the braai and talk and drink while the person in charge grills boerwors (sausage), sosaties (marinated chunks of meat on a skewer), kebabs, marinated chicken, pork, lamb chops or steaks. Fish and crayfish are also popular.

Whether you call it a braai or a barbecue, the wines of South Africa are also outdoor delights. Once again, check with your nearest ABC wine consultant for suggestions. And here’s hoping you will continue enjoying your outdoor grill for weeks and months to come–along with a bottle or two of fine wine, of course!

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

It’s been more than 30 years since Sauvignon Blanc burst upon an unsuspecting US wine scene in a big way with the first wave of Marlborough Sauvignons from New Zealand. This Bordelaise white had, of course, already been with us; hidden in plain sight under the guise of Bordeaux Blanc and Sancerre. Unfortunately, the average wine consumer at the time was generally unaware as to the Sauvignon component in these wines, thanks primarily to traditional French labelling--where appellation name always trumped varietal identification.

Sauvignon Blanc was certainly worthy of its newfound fandom and producers in NZ had no such aversions to displaying the grape’s name prominently on the front of the bottle. More importantly, the Kiwis were the first perhaps to enthusiastically embrace this white’s zingy and pungent “wild side” which makes it exceptionally food friendly with a range of cuisines.

Sauvignon Blanc may be the most versatile food wine on planet Earth, bar none. It matches seamlessly with chicken, fresh seafood or goat’s cheese but is also a reliable choice when dealing with notoriously difficult wine pairing foods like asparagus or artichokes. The mouthwatering acidity in Sauvignon Blanc is also an ideal textural match for the acidity in tomatoes; think fresh salsa, gazpacho or bruschetta, for example.

You could also call it the quintessential “anything but Chardonnay” wine, too, as it typically has none of the oaky, buttery flavors that is associated with California’s top selling grape. The standard practice is to ferment the must in neutral vessels like stainless steel to not detract from the Sauvignon Blanc’s vibrant essence.

The New Zealand style is so popular now with American wine drinkers that many consider it the reference point for the varietal, even though there are now other places in the world producing equally compelling examples. California has certainly caught up with making top Blanc, especially in Lake County and Napa. Alternatively, French Sancerre, Pouilly Fume, and Quincy have also never been better (I’d personally go here first with a plate of oysters).

Then again, there’s always Sauvignon Blanc from Chile too! (BTW, we're due to ship cases of Chile’s reference-point Sauvignon Blanc to ABCFWS store locations any day now). Be on the lookout for Casas del Bosque Sauvignon Blanc in the weeks ahead (more on this in a later post).

Cheers and Happy 4^th of July!

Jim Greeley, SW FL wine supervisor

Follow me on Twitter @ABCWineJimG

So you love New Zealand Sauvignon Blanc? Who doesn’t! To be truthful, although some of course are better than others, it’s difficult to find a bad one. In another way, though, it’s a shame that Sauvignon Blanc from New Zealand gets so much attention while many other great Kiwi wines are ignored. Their Pinot Noir is getting some well deserved consideration, yes, but last year during a visit to New Zealand we also tasted some absolutely delicious, world class Pinot Gris, Viognier, Riesling, Gewürztraminer, Verdelho, Chardonnay, and even some Arneis among the whites, and up in Hawkes Bay especially some fantastic Syrah, Cabernet, and Merlot. (I’m hearing, too, that New Zealand Grüner Veltliner may be the next big thing.) Many of these, unfortunately, are difficult to find in our local market, at least until we see a greater demand.

In the meantime there’s Villa Maria Cellar Selection Sauvignon Blanc 2010. Villa Maria prides itself in being the most awarded winery in New Zealand. And although one of the largest, it’s still family owned. Most of us are very familiar with the entry level Private Bin Sauvy – the 2010 was awarded 90 points by Wine Spectator while we were visiting (good cue for a party). The Cellar Selection is a step up again in quality. The fruit is sourced from the justly famous Awatere and Wairau Valleys of Marlborough, and are harvested in the cool of the night to ensure it arriving at the winery in pristine condition.

The winemaker’s notes read –

A beautifully intense and lively wine, overflowing with aromas of ripe gooseberry, melon and passionfruit with hints of grapefruit, lime and nettles. The wine is mouthfilling and juicy with vibrant fruit and fantastic mid palate richness and weight, finishing rich and racy with excellent length and crispness.

By all means, you should treat yourself to this lip-smacking wine. It pairs well with shellfish, white fish, and even salmon – especially when they have a citrus or garlicky sauce – as well as most Asian cuisine. Enjoy!

Bill Stobbs

ABC Wine Supervisor

(Follow me on Twitter at abcwinebills)