Excelsior Sauvignon Blanc

Excelsior Sauvignon Blanc is a white wine made from Sauvignon Blanc and bottled with a Massachusetts appellation. That makes it a New England take on a grape better known from the Loire, Marlborough and California. Cool-climate Sauvignon Blanc tends to be crisp and high in acidity. Expect aromas of lime zest, green apple, gooseberry and fresh-cut herbs, with a grassy or citrus-pith edge. Styles like this are usually dry, light to medium in body, and free of tannin. Oak is typically absent or minimal, so the profile should stay bright and clean, with a short-to-medium finish that ends on citrus and a mineral snap. The producer's tech sheet, if you have it, is the best source for exact sweetness, alcohol and fermentation details. That acid-driven profile makes it a natural match for foods that benefit from a squeeze of lemon. It suits oysters, steamed clams and other shellfish, which is fitting for a New England wine. It also works with grilled white fish, goat cheese, fresh chèvre salads, asparagus, sushi, and dishes built on cilantro, basil or green herbs. Salty fried foods such as fish and chips or calamari are a good fit, since the wine cuts through the oil. Very rich cream sauces and heavily spiced dishes will tend to overpower it. Serve it well chilled, around 45 to 50°F, which keeps the acidity lively without muting the aromatics. About two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. It does not need decanting. A standard white wine glass with a medium bowl and a slightly narrowed rim concentrates the citrus and herbal aromas. Wines of this style are generally made to be enjoyed young, so plan to drink it within a year or two of purchase rather than cellar it, while the fruit and freshness are at their peak.