Attributes:
|
| Producer: |
Merryvale Vineyards
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| Region: |
Napa Valley, United States
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| Varietal: |
Sauvignon Blanc
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| Bottle Size: |
375 ML
|
2006: WineSpectator Rating: 85
|
| Acidity: |
tart
|
| Compliments: |
mouthwatering
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2006: CGCW Rating: 82
|
| Flavors: |
medicinal
|
| Fruit: |
juicy
|
2006: Tastings Rating: 85
|
| Acidity: |
bright, crisp, zesty
|
| Body: |
medium-bodied
|
| Compliments: |
racy
|
| Flavors: |
minerally
|
| Fruit: |
sweet
|
2005: CGCW Rating: 86
|
| Acidity: |
clean, fresh
|
2005: Tastings Rating: 89
|
| Acidity: |
tangy, tart
|
| Aromas: |
floral
|
| Body: |
medium body
|
| Flavors: |
minerals
|
| Fruit: |
ripe
|
2005: WineSpectator Rating: 85
|
| Texture: |
delicate, round
|
2004: CGCW Rating: 86
|
| Flavors: |
apple, grass, lemon, oak
|
2003: WineEnthusiast Rating: 91
|
| Complexity: |
rich
|
| Flavors: |
cedar, grass, orange
|
| Fruit: |
ripe
|
Food Matches:
|
| Cheese:
|
Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss |
| Fish or Shellfish:
|
Ceviche, Salmon with Lemon |
| Fruits & Nuts:
|
Citrus Fruits, Mango Salsa |
| Herbs & Spices:
|
Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme |
| Pasta & Grains:
|
Pasta with Pesto |
| Poultry & Eggs:
|
Chicken Stir Fry, Chicken w/Lemon |
| Red Meat:
|
Liver, Pate or Liver, Pork Chops |
| Sauces:
|
Vinaigrette, White Wine Sauce |
| Spicy Food:
|
Yakisoba |
| Vegetables:
|
Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato |
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.
Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
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