I was glad to hear good things from the experts about New Zealand Sauvignon Blancs in particular because I keep finding wines from that region that really over deliver for the price. Recently I tried the New Harbor Sauvignon Blanc from Marlborough which I thought had great lemony acidity but also fresh green leafy flavors; it made me think of sitting in a sunny garden and also that much more excited for the farmer’s markets to open up for the summer. And for only $15 bucks! I haven’t tried many Chilean Sauvignon Blancs yet but I love some of Chile’s Chardonnays especially the Errazuriz wild ferment which has great tropical fruit flavors and a great sort of toasty texture that I really enjoy. I’ve heard that wines made using the natural yeasts from a vineyard rather than adding commercial yeast, like Errazuriz, tend to have that kind of textured mouthfeel which adds an extra dimension to wines that are already super tasty. Cartlidge and Browne’s Sauvignon Blanc from California, which I noticed uses natural yeast as well and is also an organic wine, seems to have a similar quality.

You can probably tell that I’m super into Sauvignon Blanc right now and since they’re generally so affordable I plan to be tasting as many as I can through the summer; Just Grapes has some really awesome ones and I hope they keep posting interesting learning links like this one in the future. If anyone else sees this let me know what you think!

I am really enjoying the wine tasting series, and I look forward to the virtual wine tasting. It sounds like a good idea and I will be hitting the wine store to stock up on the chardonays you will be featuring.