Monday, June 18, 2012

Green Sauvignon

When I try a wine at a restaurant, I usually jot down a few notes so I won’t forget any details later when I’m writing about it.  Sometimes the information given on a wine list is so sketchy it’s difficult to track down the wine online to find out more.  Sometimes I just don’t take very good notes.

I had a wine at Terroni a while back which was identified only as Green Sauvignon.  I could only find a Douglas Green Winery in South Africa and a Patricia Green in the Willamette Valley, and I don’t think either of those Sauvignon Blancs is the one I had.  The South African winery makes a Sauvignon Blanc/Sémillon blend, which would seem more like it, based on what I experienced.

The Green Sauvignon was served too cold - whites are always too cold in restaurants - but the nose did give hints of vanilla over considerable minerality.  A sweetness showed after warming a bit.  In the mouth, it was just off-dry, with minerals and melons in the flavor profile.  The acidity was good, but not overwhelming.

This Sauvignon Blanc wasn’t such a great match with the honey-vinaigrette salad dressing, or with the blue cheese, really.  It fit in nicely with the salami plate, though.

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