Cavit Sauv Blanc

Sauvignon Blanc is a dry, high-acid white grape, and bottles under this name usually follow a crisp, unoaked template. Expect citrus-led fruit such as lime, grapefruit and green apple, with grassy or herbal edges and sometimes a touch of passion fruit or white peach. The body is typically light to medium, the tannin is effectively absent, and the acidity is bright enough to make the finish short, clean and refreshing. Wines in this style are made in stainless steel and rarely see oak, so don't look for butter or vanilla. The listing doesn't give a vintage, ABV or tasting notes, so treat all of this as the typical profile rather than a measured one. Serve it well chilled, around 44 to 48°F (7 to 9°C). About two hours in the refrigerator, or 30 minutes in an ice bucket, gets it there. Colder than that mutes the aromatics, and warmer makes the acidity feel sharp and the fruit flat. It doesn't need decanting. Pour it straight from the bottle into a standard white-wine glass with a medium bowl and a slightly narrowed rim, which gathers the citrus and herbal aromas without letting them fade quickly. At the table, the acidity cuts through oil and salt. It suits goat cheese, fresh chèvre salads, and grilled or steamed shellfish with lemon. It also works with white fish, shrimp scampi, and dishes heavy on fresh herbs such as pesto, chimichurri and green-herb sauces. Asparagus, green beans and other vegetables that clash with softer wines are easier for Sauvignon Blanc to handle. Light Thai or Vietnamese dishes with lime and cilantro are a good match too. Skip heavy cream sauces and red meats, which will overwhelm its lighter frame. This is a drink-now bottle. Wines like this are made for freshness, and extra time in the cellar generally dulls the citrus rather than adding complexity. Once opened, recork it and keep it in the refrigerator, and plan to finish it within a few days while the aromatics are still lively.