All Of Me Sauvignon Blan

All Of Me Sauvignon Blanc is a Massachusetts-grown white from Esplanda. That puts it in a cool, maritime-influenced part of the United States, a region where Sauvignon Blanc's naturally high acidity tends to stay bright. The label gives no tasting profile, so what follows describes what this style usually delivers. Expect a dry, light-to-medium-bodied white with citrus at the center: lime, grapefruit and green apple, often joined by gooseberry, cut grass or a faint herbal edge. Wines from cooler growing areas usually lean more toward crisp, mineral-tinged freshness than toward tropical ripeness. There is no tannin to speak of. If it saw any oak, which is uncommon for the style, the effect would be subtle. The finish should be clean, dry and fairly short, with acidity doing most of the work. That acidity is what makes it useful at the table. Sauvignon Blanc suits dishes with sharp or herbal flavors: goat cheese salads, grilled asparagus, pesto pasta, green-herb sauces and tomato-based dishes with fresh basil. It also works well with raw oysters, steamed clams, scallops, grilled white fish and shrimp with lemon or garlic. In New England, fried clams, a lobster roll or a simple haddock dinner would all fit. Thai and Vietnamese dishes built on lime, lemongrass and cilantro are a good match too. The wine's brightness cuts through creamy sauces and light fried foods. Heavy, rich meats would overwhelm it. Serve it well chilled, around 45 to 50°F, which is about two to three hours in a refrigerator or thirty minutes in an ice bath. Colder than that mutes the aromatics, and warmer lets the wine taste flabby. Decanting isn't needed, because a wine like this is best poured straight from the bottle to keep its fresh aromatics. A standard white wine glass with a medium bowl and a slightly narrowed rim will concentrate the citrus and herbal aromas without letting them dissipate. Treat this as a drink-now bottle. Unoaked Sauvignon Blanc is built for freshness rather than cellaring, and its appeal fades as the primary fruit and acidity soften. Keep it in a cool, dark place until you chill it, and plan to drink it within a year or two of purchase. Once opened, recork it and keep it in the refrigerator for two to three days at most.