By Rick Riozza
Sauvignon Blanc has had a real love affair with our Coachella Valley. Nothing difficult to figure out here: we live in one of the hottest spots on earth, and (what we have lovingly re-named Savvy Blanc), the wine remains ever so popular during the summer months in the desert. Chilled up to between 45 and 50 degrees, this wine can be as refreshing as a cold beer—and, it’s a bit less filling and a touch more potent, if you’re focused on that sort of stuff!
And of course, throughout our article archives, we’ve described this wine ad infinitum. What I always stress is that it’s important to know that Savvy Blanc wine is especially expressive of its terroir—so know your geography!
Looking for a fresh description besides my own words, I grab a good succinct comment from the web: “Due to high acidity and bright, fresh flavors, Sauvignon Blanc is a food-friendly wine. For lighter mineral-soaked styles, like Loire Valley, Sancerre, Sauvignon Blanc makes a nice apéritif with fresh cheeses like chèvre (goat), or with oysters, shellfish and white fish like trout, cod and halibut.
More pungent, herbal expressions like those from New Zealand, pair well with classic kitchen herbs and vegetables. Think grilled asparagus with parsley, sautéed green beans and mint, and big salads topped in basil. For protein, fish, chicken and pork, especially with citrus sauces, work great.
Riper, higher alcohol Sauvignon Blanc like those from Napa, can handle heavier sauces and grilled white meats. The key is to match the wine’s weight and flavor intensity with the weight and flavor intensity of the food.”
As you folks see, Savvy Blanc just works wonders with our desert’s culinary scene.
So my daughter, whose name is Summer Anne—and who is of course the apple of my eye, was over at our place here during the recent heat wave. I mean was it hot out or what?! 117 degrees—geez! Anyway, we were on a few quick local errands, so when we got back home, we needed a great refresher.
There were some wonderful double IPAs in the fridge—but no one wanted to get filled up before dining nor take a nap yet. We thought of some potent potables, but in this heat, strong cocktails can still take you down “to Lego Town”. We also checked out the Chardonnays lying about, but didn’t quite feel it.
But then, of course, we saw our last Sauvignon Blanc standing like a single soldier—ready for action. Thank the heavens for such a refreshing wine to be poured!! Summer told me that although she is not particularly a wine drinker, it really hit the spot—but it will be the last Savvy Blanc she’ll have for the season. Back at their place, her husband has stocked up on a lot of beer. Cheers!
And the wine of the moment was the delicious Stags’ Leap Winery’s 2022 Napa Valley Sauvignon Blanc ($35). The PR on this wine is out and about—which prompted me to grab this bottle, and it states: this is a beautiful, crisp, and fruity white wine featuring flavors of peach and lychee, complemented by subtle hints of tart components, apples, and a zesty essence of lemons. The bottle offers a delightful fruit-forward note with layers of creamy brioche and white pepper that adds a breath of elegance to the summer weather.
The report continues to offer that, “This wine is perfect for sipping while lounging by the pool or pairing it with a lemon roasted chicken. So not to spoil the scene, we indeed sipped the wine by the pool and paired it with a roasted chicken. Delightful & delish!
It’s great to have this wine around, as we did in our fridge, to pour for those occasions when you’re enjoying the company of family and friends.
If you wish further comments, James Suckling writes: “Lime zest, green pear and faint white flowers followed by nettles and box tree with an underlying flint and matchbox minerality. Medium-bodied, crisp acidity. Impressive freshness. Citrusy and tangy finish. Drink now.”
And for you wine nerds, the winery writes: “The beauty of Sauvignon Blanc is captured in its freshness and the modern winemaking techniques used to preserve that freshness and splendor. To improve the varietal expression prior to fermenting, the winemakers used a technique in which intentional skin contact takes place, then after pressing the juice, the juice and lees are in tank together for up to four days prior to fermentation, to create more aromatic richness and mouthfeel.”
And if you’re that interested, “The wine undergoes fermentation in-barrel in 38% neutral French Oak barrels, while 62% of the juice was put into stainless steel tanks for additional freshness, then the wine is aged in the same barrels for seven months. Three distinct Sauvignon Blanc clones are used to showcase different aromatic nuances of the varietal and to add complexity to the final blend.”
Stags’ Leap no doubt wants you to be an expert on their Sauvignon Blanc: “It’s sourced primarily from our distinctive Gamble Ranch vineyard in the Oakville AVA. Located in the heart of Napa Valley, Oakville is an excellent location for growing Sauvignon Blanc, providing sufficient sun exposure for ripening with a diversity of soil types that creates beautiful balance and acidity.”
As noted above, Sauv Blanc can pair beautifully with light, delicate flavors which makes it great for white meats, fish & shellfish, fresh vegetables, and fresh tomatoes. But don’t be shy to match it up with most Thai, Greek & Mexican cuisines!
Here’s to looking forward to fall!—Cheers!
