Despite the calendar inching closer and closer to something called Autumn, I’ve been on a bit of a Sauvignon Blanc kick lately. Here in Southern California, we don’t do autumn. It’s not that we don’t want to, it simply doesn’t happen. When people elsewhere are braying about the “changing color of the leaves,” whatever that is, we see the same green and brown shades exactly where they have been all year. For those who move here from somewhere else, the lack of autumn is usually their number one complaint. That, and “You can’t get a decent cheesesteak here.”
One good thing about extending summer a bit: it means more time for summery wines. We went to Fabrocini's for lunch, and if I were more of a FourSquare person, I would be the mayor of their calamari and scungilli salad. I’ve gone on and on and on about that before, so I won’t belabor the point. The wine paired very well with it.
Charles Krug is part of the Mondavi empire in Napa Valley. The Sauvignon Blanc is a 100% varietal wine which is oakless, all stainless steel. The 13.5% abv is light enough for lunch, certainly.
The wine is a rather pretty pale greenish-gold color. I was looking forward to the promised array of tropical notes on the nose, but it was served quite cold and I could really only detect a slight grassiness. I do wish restaurants would serve their wine at the proper temperature. Too cold, and the bouquet is lost. The taste was great, with canteloupe rind and orange zest leading the way in a full mouthfeel. The acidity was bright and produced a zing that went with the seafood very well.
The bottle retails for $18, and at the restaurant it was $10 by the glass - not a bad deal.
One good thing about extending summer a bit: it means more time for summery wines. We went to Fabrocini's for lunch, and if I were more of a FourSquare person, I would be the mayor of their calamari and scungilli salad. I’ve gone on and on and on about that before, so I won’t belabor the point. The wine paired very well with it.
Charles Krug is part of the Mondavi empire in Napa Valley. The Sauvignon Blanc is a 100% varietal wine which is oakless, all stainless steel. The 13.5% abv is light enough for lunch, certainly.
The wine is a rather pretty pale greenish-gold color. I was looking forward to the promised array of tropical notes on the nose, but it was served quite cold and I could really only detect a slight grassiness. I do wish restaurants would serve their wine at the proper temperature. Too cold, and the bouquet is lost. The taste was great, with canteloupe rind and orange zest leading the way in a full mouthfeel. The acidity was bright and produced a zing that went with the seafood very well.
The bottle retails for $18, and at the restaurant it was $10 by the glass - not a bad deal.
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