Barkan Sauv Blanc

Barkan Sauv Blanc is a kosher white wine listed under a Massachusetts appellation, and the name points to Sauvignon Blanc. The listing doesn't give a vintage, alcohol level or tasting notes, so what follows is what Sauvignon Blanc in this style usually delivers. Expect a dry, light-to-medium-bodied white with bright acidity, no tannin to speak of, and little or no oak influence. The usual aromas are citrus (grapefruit, lime, lemon zest), green apple or gooseberry, and a grassy or herbal edge. The finish is typically crisp and fairly short to medium. Cool-climate New England fruit tends to push the acidity and the herbal side further than warmer regions do, so a lean, refreshing wine is a reasonable expectation. Serve it well chilled, around 7 to 10°C (45 to 50°F). That is about three hours in a refrigerator, or 30 minutes in an ice bucket. Colder than that mutes the aromas, and warmer than that makes the acidity feel sharper and the wine flabby. It doesn't need decanting. Pour it straight from the bottle into a standard white-wine glass or a slightly tulip-shaped one, which keeps the citrus and herbal aromas near the nose. Fill it only a third full so the wine stays cold. Wines of this type go best with food that has acidity or fresh herbs of its own. Good matches include goat cheese, a salad with a lemon vinaigrette, grilled or roasted fish, and chicken with parsley, dill or cilantro. Vegetable dishes with asparagus, zucchini or green beans work as well. The bright acidity also stands up to fried foods and to light dishes dressed with garlic and olive oil. For a kosher meal, it suits fish courses and starters better than heavy braised meats, which call for a red. This is a bottle to drink now. Unoaked Sauvignon Blanc is usually at its best in the first year or two after release, while the fruit and acidity are fresh, and it rarely gains anything from extended cellaring. Once opened, recork it and keep it in the refrigerator, where it holds up for a couple of days.