Does anyone drink Sauvignon Blanc anymore?

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Sc0tt F!tzger@ld
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Does anyone drink Sauvignon Blanc anymore?

#1 Post by Sc0tt F!tzger@ld » March 6th, 2014, 5:43 pm

I used to drink a fair amount of this during the summer, but in recent years I've gravitated to other whites, rose, and lighter reds if it's on a warm day. Not that I hate SB, but it just doesn't thrill me like other wines.

What thinks ye, the Board? Heavenly Granny Smith deliciousness or tarty cat's pee?

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#2 Post by Ed Cooper » March 6th, 2014, 5:47 pm

Yes. Especially Merry Edwards.

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#3 Post by Sc0tt F!tzger@ld » March 6th, 2014, 5:49 pm

I've never had any of the ME, but hear good things about it. That seems to be the only producer I've seen mentioned regularly for this variety.

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#4 Post by Todd F r e n c h » March 6th, 2014, 5:55 pm

Ask this question when it is not below zero in much of the country...
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#5 Post by Peter Kleban » March 6th, 2014, 5:56 pm

Depends. I've had some that wasn't very interesting, but also quite a few good ones (many from NZ). One of the best whites I've drunk (this was '07) is

***Tinpot Hut
Sauvignon Blanc 2006
Marlborough NZ

PS and this was winter '07 in London ;-)
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Does anyone drink Sauvignon Blanc anymore?

#6 Post by Andrew Kaufman » March 6th, 2014, 5:57 pm

Scott Fitzgerald wrote:I used to drink a fair amount of this during the summer, but in recent years I've gravitated to other whites, rose, and lighter reds if it's on a warm day. Not that I hate SB, but it just doesn't thrill me like other wines.

What thinks ye, the Board? Heavenly Granny Smith deliciousness or tarty cat's pee?
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#7 Post by Robert B. » March 6th, 2014, 6:02 pm

When a nice crisp white wine is called for, I have no issues with Sauvignon Blanc.
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#8 Post by Nolan E » March 6th, 2014, 6:03 pm

2012 Massican Sauvignon may have been my WOTY for 2013. Not easy to find at retail, but it does have distribution in Texas. Alternatively, sign up for the mailing list and try his white blend and his unreal Chardonnay-musque from Hyde Vineyard.
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#9 Post by Markus S » March 6th, 2014, 6:03 pm

Like it, but priced out of it (white Bordeaux), getting priced out of it (Sancerre and Chavignol), and haven't seen too much I've liked elsewhere.
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#10 Post by Sc0tt F!tzger@ld » March 6th, 2014, 6:04 pm

Todd F r e n c h wrote:Ask this question when it is not below zero in much of the country...
California dreamin', baby! I can't get the (hopefully) warm summer out of my mind!

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#11 Post by M.Kaplan » March 6th, 2014, 6:10 pm

Sure.

Edmond & Anne Vatan
Paul & Francois Cotat
Gerard Boulay

Vatan is the apogee of Sauvignon Blanc.
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#12 Post by Kirk.Grant » March 6th, 2014, 6:11 pm

Hell yes...Didier Dagueneau
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#13 Post by Sc0tt F!tzger@ld » March 6th, 2014, 6:13 pm

Kirk.Grant wrote:Hell yes...Didier Dagueneau
Didier seems pricey - is it worth the premium?

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#14 Post by Br@d S w @ l l o w » March 6th, 2014, 6:13 pm

I like a nice, crisp SB. A recent 2012 Patty Green Cellars SB was so good for $20 (give or take) that I re-bought with this coming summer in mind.

I did that in January, by the way, back when I felt safe in assuming it would warm up around here by summertime.
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#15 Post by T3rry D3an » March 6th, 2014, 6:13 pm

Massican's 2011 was insanely good. The 2012 had a bit more fruit, but was still delicious. Can't wait for 2013 ...
I'm also a sucker for Illumination - the 2012 had beautiful balance and complexity.
And, of course, like everyone else on the WS bandwagon, I do love me some Greywacke - I can't help it ... newhere

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#16 Post by Dale Bowers » March 6th, 2014, 6:15 pm

Herb Lamb's 2 Old Dogs
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#17 Post by Peter Petersen » March 6th, 2014, 6:17 pm

Just had a very nice 2012 Cloudy Bay. Perfect with fish.

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#18 Post by Todd F r e n c h » March 6th, 2014, 6:20 pm

How about some Cold Heaven from BerserkerDay? Anybody?
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#19 Post by J. Singleton » March 6th, 2014, 6:21 pm

Dale Bowers wrote:Herb Lamb's 2 Old Dogs
Fantastic summertime juice. Might be my favorite.
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#20 Post by T Fletcher » March 6th, 2014, 6:29 pm

Love it in the Texas summer heat. Didn't used to be this way, but probably one of our top-two go-to-whites.
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#21 Post by Scott Brunson » March 6th, 2014, 6:41 pm

Robert B. wrote:When a nice crisp white wine is called for, I have no issues with Sauvignon Blanc.
That's why God created Chablis [wink.gif]
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Kirk.Grant wrote:Hell yes...Didier Dagueneau
Didier seems pricey - is it worth the premium?
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#22 Post by Nolan E » March 6th, 2014, 6:49 pm

Scott Fitzgerald wrote:
Kirk.Grant wrote:Hell yes...Didier Dagueneau
Didier seems pricey - is it worth the premium?
Yes. You pay for balance and precision, not concentration or intensity.
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#23 Post by Randy Bowman » March 6th, 2014, 6:54 pm

I find that a glass or two of most NZ and tart, acidic CA SB's are ideal before dinner and into the salad portion. The tartness and acidity wake up my taste buds and make me hungry. Really enjoy Ziata for that purpose. This style is also refreshing in warm weather.

HL Two Old Dogs isn't as tart, with more white peach and pear flavors. Really love this one while grazing the cheese platter.
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#24 Post by Steve Brickley » March 6th, 2014, 7:05 pm

Spottswoode and they are using a newer clone thats so good its almost like cheating.
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#25 Post by Todd F r e n c h » March 6th, 2014, 7:07 pm

Randy Bowman wrote: HL Two Old Dogs isn't as tart, with more white peach and pear flavors. Really love this one while grazing the cheese platter.
A great Sauvignon Blanc, for sure. Also, of course, Gamble's is absolutely insane.
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#26 Post by Carlos Delpin » March 6th, 2014, 7:13 pm

i really enjoy sauvignon blanc based white Bordeaux, Vatan and Cotat. Not really into the new world expression of the grape.

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#27 Post by T. Schaffler » March 6th, 2014, 7:20 pm

Gamble. Yum

Also like some fume Blancs too
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#28 Post by b. c@stner » March 6th, 2014, 7:23 pm

yes
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#29 Post by Bill H » March 6th, 2014, 7:27 pm

Often and my wife, every night. Spottswoode along with Mike Smith's SB snd Semillon.
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#30 Post by Kyle Schlachter » March 6th, 2014, 7:42 pm

Bedrock SB? Yes, please.
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#31 Post by Eric LaMasters » March 6th, 2014, 8:00 pm

I love SB in the summer. Quivet's Tench Vineyard is my favorite, but now it turns out the 2013 will be the final vintage and the vines are being pulled up. Time to explore more SB producers this summer.

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#32 Post by Jane Crabill » March 6th, 2014, 8:10 pm

I don't drink many domestic (USA) Sauvignon Blancs although St. Supery used to be one of my occasional purchases. Usually I prefer from Sancerre/Chavignol or New Zealand. Kono, produced by the Maori people, was a favorite one summer and I plan to open a Huia from New Zealand soon. I have been drinking more Albarino during the summer, but I agree that Sauvignon Blanc can be a good pairing for the salad course and also like it with asparagus and other green vegetables.
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#33 Post by Peter Kleban » March 6th, 2014, 8:22 pm

Didn't know Kono was made by the Maoris! That's a simple but nice one and great QPR.
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#34 Post by Gary York » March 6th, 2014, 8:39 pm

Most of the time when I am drinking it, Sancerre is on the front label. I just picked up four bottles of Vatan Clos la Neore. Last week I opened a bottle of G. Bouley Sancerre Clos de Beajeu and it was gone in a flash. Pretty stunning wine.
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#35 Post by Douglas Breen » March 6th, 2014, 8:44 pm

Several San Francisco restaurants have Spottswoode on the list for are a reasonable mark up. Good with many seafood dishes.

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#36 Post by Tom Lee » March 6th, 2014, 10:45 pm

Rochioli needs to be in this conversation.

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#37 Post by Pat Martin » March 6th, 2014, 10:55 pm

I am a sucker for good Sauvignon Blanc (unlike Chardonnay, of which I am skeptic-- I can love chardonnay, but it has to be in my wheelhouse stylistically). Cloudy Bay SB is my stand by. White Bordeaux is lovely too, but it has gotten pricey. There's great Sancerre out there.

I've yet to be charmed much by a USA S. Blanc though.
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#38 Post by Jonathan Grunzweig » March 6th, 2014, 11:24 pm

Splurge on a few bottles of Lail Georgia. Pop one for tremendous pleasure and lay the rest down to wait for the sublime beauty that develops with age.

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#39 Post by Clinton Jang » March 6th, 2014, 11:44 pm

Nolan E wrote:
Scott Fitzgerald wrote:
Kirk.Grant wrote:Hell yes...Didier Dagueneau
Didier seems pricey - is it worth the premium?
Yes. You pay for balance and precision, not concentration or intensity.
I'm not a fan of Sauvignon Blanc, as I don't particularly care for the aggressively "grassy" character, but I will admit that Dagueneau Silex does have a mineral-cut and precision that is unique.

Is it worth the premium? Not for me. I'd rather spend that kind of change on white Burgs. However, Dagueneau is worth it to try at least once.

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#40 Post by RS Beck » March 7th, 2014, 12:50 am

Only Sancerre or Pouilly Fume, then yes indeed. Pairs well with several dishes we typically eat. Absolute perfect pairing with raw oysters. Lovely with seared Ahi Nicoise. Great mid-week and lunch wine. Chablis (and white Burgundy) is generally for less casual meals.

I don't mind some sour grass in my SB, my turn-offs are tropical fruit flavors or simple grapefruit styles.
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#41 Post by Alex Rychlewski » March 7th, 2014, 1:23 am

Yes, all the time.

Excellent Entre-Deux-Mers and Bordeaux Blanc at ridiculously low prices.

Key to enjoyment: the younger the better.

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#42 Post by D@vid Bu3ker » March 7th, 2014, 4:20 am

Nope. No SB here. Cannot stand the stuff.
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#43 Post by Doug Schulman » March 7th, 2014, 5:37 am

You can count me as another Dagueneau fan. Yes, Silex is expensive, but all of his other available bottlings cost less, and to me, some can be as good or even better.
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#44 Post by Scott Butler » March 7th, 2014, 5:59 am

I buy a 6 pack of Merry Edwards every spring. Then I probably drink a NZ SB twice a month in the summer - they are great on a hot day.
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#45 Post by Scott Butler » March 7th, 2014, 5:59 am

Tom Lee wrote:Rochioli needs to be in this conversation.

Tom
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#46 Post by W. Leonard » March 7th, 2014, 6:30 am

Surprised no one has mentioned the many beautiful and rich Sauvignon Blancs that come out of Austria.
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#47 Post by Robert Boudreau » March 7th, 2014, 6:57 am

I agree with Alex R, on white Bordeaux and some others about Sancerre Chavignol and Bué. Also like SB from Rueda and NE Italy, like Collio.

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#48 Post by scamhi » March 7th, 2014, 7:04 am

look for Alice and Olivier De Moor's St Bris.
In a class by itself and about 1/2 of the Vatan Clos De Neore in price
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#49 Post by M.Kaplan » March 7th, 2014, 7:22 am

scamhi wrote:look for Alice and Olivier De Moor's St Bris.
In a class by itself and about 1/2 of the Vatan Clos De Neore in price
I agree and drink it often in France, but I've never seen it for sale in the US. Am I looking in the wrong places?
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#50 Post by Brian G r a f s t r o m » March 7th, 2014, 7:25 am

I've been drinking it more recently. In fact, the more I drink it, the more I'm starting to think it may be my favorite or second-favorite (and equally terroir-transparent) white variety.
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