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BonnieinHolland

sauvignon blanc

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Joined: Dec 16, 2005

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Posted to Thread #21971 at 5:53 pm on Apr 20, 2012

Steve, I didn't mean to be suggesting sweet for the food -- just that the idea of shrimp, avocado and mango was in the right direction. New Zealand sauvignon blanc often has aromas and flavors of mangos and pineapple with some chili pepper. Perfect with those food combos. Depending on style, it can be dry or even medium dry - there's a producer of sauvignon blanc in Toro in Spain, for example, who makes sure that there's rather a lot of residual sugar left after fermentation in order to balance the natural acidty of the grape, which ends up producing a medium dry wine. You can get that in New Zealand sauvignon blanc as well. Very unlike the starkness of a Loire sauvignon blanc such as Sancerre or Pouilly Fume.
cheers, Bonnie


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