![]() ![]() Small piece of trivia - Sauvignon Blanc is the parent grape to Cabernet Sauvignon! It has a creamier texture and adds flavors of lemon curd, creme brulee, butter and lemon oil from oak-aging and oxidation. It is a rare specialty and definitely worth tasting. If you are a sauvignon blanc fan, I do encourage you to try barrel aged Sauvignon Blanc. New Zealand is most likely the most famous place in the world for unoaked, stainless steel fermented Sauvignon Blanc which are known for their high acidity and bold herbaceous aromas of lime, grapefruit and gooseberry. ![]() Sancerre is known to be exhibit ripe gooseberry aromas, bracing acidity, and flinty-smoke flavors. From the beautiful, delicate and iconic Sancerre of the Loire Valley in France (which is also home to Pouilly-Fumé, Menetou-Salon, Reuilly and Quincy) to the aromatic, fruity styles from New Zealand. ![]()
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