Details Sauv Blanc

Esplanda's Sauvignon Blanc is a Massachusetts-grown white, and that origin shapes what to expect. Cool New England growing seasons tend to give Sauvignon Blanc firm acidity and moderate alcohol. Expect a crisp, dry, light-to-medium-bodied wine with citrus-forward fruit such as grapefruit, lime and green apple, plus the grassy, herbal lift the grape is known for. Because the details don't specify oak treatment, assume a stainless-steel style: a clean, unoaked profile with a bright, refreshing finish, not a creamy or toasty one. Tannin isn't a factor in a white wine like this. The structure comes from acidity. That acidity makes the wine a good partner for food with fat, salt or sharp flavors. Fresh goat cheese, feta, and herb-heavy salads work well, as do oysters, steamed clams, and pan-seared white fish with lemon. Dishes built around green flavors suit it especially well: asparagus, pesto, sorrel, fresh basil and cilantro. Spicy Thai or Vietnamese dishes also work, since the wine's crispness cuts through chili heat and coconut richness. Heavy cream sauces and red meats will overpower it. Serve it well chilled, around 45 to 50°F (7 to 10°C). Roughly two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Colder numbs the aromatics, and warmer makes the acidity feel loose and the fruit flat. It doesn't need decanting. Pour it straight from the bottle into a white wine glass with a moderately narrow bowl, which concentrates the citrus and herbal aromas and keeps the wine cool in the glass a little longer. A standard all-purpose wine glass also works. Unoaked Sauvignon Blanc like this is generally made for early drinking, when the fresh fruit and herbal character are at their brightest. Plan to open it within a year or two of purchase, not cellar it. Since the vintage isn't listed in the product details, check the label for the harvest year and favor drinking it sooner if the wine is already a few years old.