I was at lunch with my friend Jodi at Paradise Pantry in Downtown Ventura many years ago. I was painstakingly perusing the wines list, trying to decide on a flight or a glass or… and what was I going to eat and how would it pair… all the usual for me. She’s decided already, and quickly so I asked. “Oh, I’m ordering sauvignon Blanc,” she replied. “I always do. It’s always good and it always goes with what I want to eat– salads and seafood.”

Wow. So true that. And whenever I am just overthinking my wine choice, I think about Jodi, and order a Sauvignon Blanc, because it’s true: I’m usually having a salad and seafood and Sauvignon Blanc works well, and is often more affordable than another glass. 

Sauvignon blanc is one of the most planted grapes world wide, but it’s really made a name for itself in France, especially in Bordeaux and the Loire, and in New Zealand. But Chile is definitely a place to watch especially if you love those herbal and jalapeno notes (check out biodynamic Matetic here) , as is South Africa. 

Today we have four that may surprise you coming from four different regions of the world. Italy is better known for Pinot Grigio than Sauvignon Blanc but the ones from Italy have delightful acidity and they will age well too. We have one from Babich in NZ that’s organic and not the typical “cat pee” gooseberry version of NZ SB. We have a fun and inexpensive organic wine from South Africa, and finally, we have a splurge worthy organic wine from Paso Robles.  Yesterday, we featured Chalk Hill Estates from Sonoma, also more splurge worthy, paired with local fresh halibut and nasturtium pesto. 

We paired these four wines with favorites: seafood caesar salad featuring gluten free calamari “croutons” and smoked fresh Santa Barbara Spot Prawns which I bought at the local fish market for a simple yet delicious dinner. Plus oysters and goat cheese of course!

Cheers! Enjoy Sauvignon Blanc Day today and all weekend!

Sauvignon Blanc Wines

• 2021 Attems Sauvignon Blanc, Venezia Giulia IGT, Italy

• 2021 Babich Sauvignon Blanc, Marlborough, New Zealand

• 2022 indaba Sauvignon Blanc, Western Cape, South Africa

• 2019 Six Mile Bridge Sauvignon Blanc, Paso Robles, CA

Menu

2022 indaba Sauvignon Blanc, Western Cape, South Africa

ABV: 13%
SRP: under $15
Grapes: Sauvignon Blanc
Importer: Cape Classics (learn more here)
sample for my review

A beautiful bottle. A vegan friendly wine.

Appearance: Very pale yellow, pale gold, straw

Aroma: Big minerality, green creekside, spring, jalapeno pepper, key lime, the juice and the rind of the key lime, gooseberry, kiwi

Palate: Very tart lemon, lemon zest, very pleasant, easy to drink, summer sipper, great for a summer gathering, 

Pairing: Perfect with an oyster bringinging out the key lime in the wine and mellowing to cucumber on the finish. The salinity in the oyster is present with this pairing finishing also with sweet apricot. Great with the orange poppy seed bread and goat cheese, and it was. It was also fantastic with the Old Amsterdam goat gouda. The Ceasar salad is good as usual with the sauv blanc, the salt and pepper calamari croutons are a nice addition, the smoked prawns set the salad over the top with the wine. 

2021 Babich Sauvignon Blanc, Marlborough New Zealand

ABV: 13%
SRP: $15
Grapes: Sauvignon Blanc
Importer: MHW limited
sample for my review

• Did you know 75% of consumers are considering buying organic wine in future? (Source: Wine Intelligence Vinitrac)
  
• Did you know 40% of consumers are willing to pay $1-$3 extra for a certified sustainable or organic wine? (Source: Wine Business Monthly).
  

This is not your typical “cat pee” aka gooseberry New Zealand Sauvignon Blanc– and it’s organic!

Appearance:  Pale yellow, tinge of green, crystal clear

Aroma: Lemon lime, grassy, sea grass, salinity coming off the sea, hint of gooseberry, 

Palate: Meyer lemon, kiwi, smokiness, flint, surprising roundness and ripeness, 

Pairing: Fresh, bright and yum, there is an austerity in the wine which bring out a richness in the oyster. New Zealand Sauv Blanc is a no brainer when we are thinking about pairings, and it is confirmed with this wine. Think no further when you want to throw something quick and easy together for a quick summer gathering. If you need a bit more on the plate the Old Amsterdam Goat gouda works so well with the wine bringing out a richness in both the wine and the cheese. When the two together there is such a cantaloupe finish. The wine loves the salad loving the garlic and the lemon as well as the salt and pepper calamari croutons. The smoked prawns puts the entire meal over the top with this wine. 

2021 Attems Sauvignon Blanc, Venezia Giulia IGT

ABV: 12%
SRP: $15
Grapes: Sauvignon Blanc
Importer: Vintus
sample for my review

The Attems dynasty in viticulture in Friuli dates back to 1106, with wine production documented going back to 1764 general ledgers. Since 2000, Attems is owned by the Frescobaldi family. I didn’t find much information about their sustainability, so I assume they are farming conventionally (and I asked). Read more about Attems Sauvignon Blanc 2021.

Appearance:  Pale gold, straw, crystal clear

Aroma: Very floral, gardenia and lemon blossom, grass, ripe apricot, inviting complex nose for an affordable price. 

Palate: Lemon, lemon blossom, grass, ripe apricot, such a rarity when the nose comes across almost exactly on the palate, great acidity, so clean and refreshing

Pairing: OMG with oysters, there is so much character and drama when the two meet, and the ripe apricots in the wine are enhanced. Such an over the top pleasure, or an expected pleasure since oysters and Sauvignon Blanc are typically a perfect pairing. The Old Amsterdam Goat gouda and the wine are beautiful together. The cheese brings out the lovely florals in the wine and the wine enhances the richness of the cheese. The Attems Sauvignon Blanc, Venezia Giulia IGT awas also perfect with the chèvre on our orange poppy seed bread. The wine loves the pepper in the calamari croutons. Lovely with all of the flavors of the Cesar salad. The smoked spot prawns bring out such a sweetness in the wine. Our Cesar salad with smoked spot prawns and calamari croutons was such an amazing dish with the wine. 

2019 SixMileBridge Sauvignon Blanc, Paso Robles California

ABV: 13.5%
SRP: $50 (vintage sold out)
Grapes: Sauvignon Blanc
Sue bought this when she visited the winery with an industry discount
Only 96 Cases produced

At SixMileBridge– yes, one word!–they farm organically “and thoughtfully,” they say.

Foot stomped then cold soaked for 8 hours before being pressed to barrel for native ferment and complete malolactic fermentation where it was aged for 11 months in 50% new French Oak and 50% neutral. Since Sue is NOT an oak aged wine fan, or big on ML, I’m surprised this wine went home with her except she has a good friend that she shares wine and backgammon with — and that friend really only drinks Sauv Blanc so she bought it to share with her. However, when we started talking Sauv blancs, she really wanted to share this one here with YOU on Wine Predator. Thanks, Sue!

Such an interesting wine in such a pretty bottle!

Appearance:  Pretty gold, pale lemon.

Aroma: Very rich, honey comb, bee pollen, fennel, oak woodland, caramel, creme bruelle, very inviting, very pleasant, acacia

Palate: Tart lemon, piney butterscotch, oak woodland, there is a crispness that reminds me of the crisp oak leaves it enhances the aroma, such an evocative wine, caramel of the creme brûlée, such a richness; we wanted to continue sipping on this wine but had others to sample through. 

Pairing: While this was one of our favorite sipping wines, it was not our favorite oyster wine, as it was a bit too fruity when the two were paired. With our Ceasar salad with calamari croutons and smoked spot prawns, the pairing was mouthwatering, we were so happy! The spot prawns are so sweet and juicy which pairs with this sweet juicy interesting wine. Sue wanted to take the smoked spot prawns and mix them with egg yolk to make a deviled egg; maybe that recipe will come in the future. Very nice with the chèvre  and also great with the Old Amsterdam goat gouda. Just don’t do oysters!