Something about the thought of summer waiting around the corner always turns my taste buds from the heavy tannic reds that fit snugly into winter to the light fresh style of a crisp white wine.
Dinner menus change as well, with salads, corn on the cob and grilled shrimp showing up at the table.
These lighter summer menus call for wine with fresh acidity, and Sauvignon blanc seems a perfect match for summer fare.
It is at home in the Loire Valley of France but has showcased its diversity in the soils of New Zealand and California. Remember this simple tip for sauvignon blanc: if it was not produced in a cool climate, the wine will most likely be a flat, flabby and drab example of this zesty and refreshing grape. Select wines from cool climates and you will rarely be disappointed.
THE VALUES
- 2010 Stephen Vincent Sauvignon Blanc, California (about $14 retail)
- 2010 Monkey Bay Sauvignon Blanc, New Zealand (about $12 retail)
- 2010 Nobilo Sauvignon Blanc, New Zealand (about $10 retail)
- 2010 Robert Mondavi Private Selection Sauvignon Blanc, California (about $9 retail)
THE SPLURGES
- 2010 Spy Valley Sauvignon Blanc, New Zealand (about $20 retail)
- 2010 Joseph Phelps St. Helena Sauvignon Blanc, California (about $30 retail)
- 2010 Pascal Jolivet Attitude Sauvignon Blanc, France (about $25 retail)
- 2010 Bell Lake County Sauvignon Blanc, California (about $19 retail)
- 2010 Rutherford Ranch Sauvignon Blanc, California (about $19 retail)