I still occasionally drink S/B and it is with a purpose. Years ago when I was trying to learn to like white wines, I had an Australian S/B served by the glass at our local high end steak house. I’d had a late lunch and wasn’t hungry. The S/B was fairly acidic with a citrus backbone. I made me hungry and cleansed my palate, making the first courses tasty. Now I like to start a major meal with an S/B.
I have a customer who drops in to have a cigar in our smoking lounge and he always asks for an S/B. Didn’t make sense to me so I tried a glass of S/B with a cigar. Just like at the restaurant, the S/B cleansed the palate and did not impart anything to detract from the flavors of the cigar and in fact, enhanced them. The S/B is like a sorbet between courses.
Wow. Merry Edwards is the only SB I drink regularly. What makes the Bedrock so much better to you, and what are the similarities in the wines?
+1 on Fidelio, I would also add Arkenstone and the Melka SB to the list of great SB’s.
Love me some good SB. Great Bordeaux Blanc can really get me going (have liked SHL the most consistently but would happily stock more Pape Clement Blanc if I could afford it). Cotat (both of them), Vatan, Boulay and…Dagueneau…mmmm. Araujo Eisele and, yes, the Kalins. I do like NZ, but am fairly picky and we don’t necessarily see the best of 'em here in Ontario. Dog Point and Tom Eddy’s project there have been my go-tos in this regard. Have loved Bevan Kick Ranch and Grey Stack in the past, ditto Juslyn’s SB. Spottswoode’s has been on and off for me.
I still have to get around to posting notes on the whole dinner at Paul Hiyake’s about a month ago, but the 04 Dagueneau Pur Sang is my early-line WOTY.
I have some Bougetz coming next week - has anyone had it?
Husch SB Mendocino. Great value.
Cotat, Dagueneau, and Loire silex wines in general.
I’m not a big Sauvignon Blanc fan, but my wife had consumed 1/2 a bottle of the 2013 Accendo with a friend about a month ago. I pulled the remains out of the fridge last night expecting to dump it, but it was actually very good—so of course I finished the bottle. I think this was the Araujo family’s inaugural vintage with this label after the sold their original winery to the owners of Chateau Latour. I have have yet to try their new Cabernet.
+1.
And other Loire SB’s when I’m in restaurants and they are offered by the glass.
Still do! It is one I still purchase every year.
Cheers!
Marshall ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers")
A few summers ago we tasted through the Provencal roses, including Domaine Tempier. At that point I pivoted to French style rose as my go to summer lunch wine. Bedrock’s Ode to Lulu is the best domestic rose we have found, and we will be picking up two cases next weekend.
I prefer those from the Eastern Loire. Many have mentioned Vatan, Cotat, and one mentioned Alphonse Mellot - all very good, undoubtedly. Dagueneau’s I appreciate; but not really my style. For me, I prefer the more “traditional”/typical Sancerre (and Pouilly-fumé) styles, and have them with fresh shellfish, (not so fatty) fish, and, of course, good chèvre (nb., except for champagne, I pretty much have wine only while eating).
To the foregoing fine given examples, I’d add those of Pinard & Joseph Mellot (particularly the latter’s La Gravelière).
Forgot about Pinard—really good SB, agree Luis.
The 2016 Grimm’s Bluff Suavignon Blanc Reserve that I enjoyed at Falltacular 2019 is reason enough to be drinking Sauvignon Blanc. A delicious wine. I think I am not alone in finding this was a nice surprise for a new wine (to me).
My wife blind poured me a Quivet 2013 sauvignon blanc this week and it is pretty darned good!
I guessed Quivet 2015, so I was proud of myself for a few minutes.
The wine: No oxidized flavors, clean kind of melon-like/tropical nose, perhaps a hint of “fresh cut grass,” but not much. I little papaya on the palate, strong acidity, and a slight “oiliness” that I love when I encounter it. There were citrus and pear notes, as well. Then, a finish that lingered on and on.
Two thumbs up! (We came within an ounce or three of finishing the bottle!)
We made Pho that night and these two things went together well.
Massican SB. Every year, full allocation, no questions. Definitely has that electric mouthfeel and chalky minerality that’s so addictive.
Was surprised to search and find no mention of Henri Pelle Menetou Salon wines. Been drinking these for over twenty years when I could find them.
I just had the 2017 Vignes de Ratier (used to be bottled as Clos Ratier IIRC) today, and it was very good, a touch softer than an excellent vintage. Clos Blanchais is usually considered his top wine, and my most recent experiences with that - the ‘14 and ‘16 - were outstanding, especially the ‘14.
Saturday night is fish night around these parts. We just plowed through sole meunière, caramelized fennel, broccolini and jasmine brown rice. Oh, and a 2015 Carbonnieux Blanc.
For me Carbonnieux is best young, even though the oak isn’t fully integrated. Tonight’s was spot on.
Picked up a case of Brilliant Mistake Sauvignon Blanc locally and it’s awesome at $45. Cant beat it!
Definitely try out Celia Welch’s Rewa Sauvignon Blanc, beautiful wine!