House Wine Sauvignon

House Wine Sauvignon is Esplanda's own house-label wine, made in Massachusetts. The details on file don't state vintage, ABV, or whether the grape is Sauvignon Blanc, so what follows describes the style that name usually points to. Wines sold simply as "Sauvignon" are most often the crisp, unoaked white style. If that holds here, expect a dry, light-to-medium-bodied wine with high acidity and no tannin to speak of. Typical aromas are lime, green apple, gooseberry, and cut grass, sometimes with a passionfruit or white-peach note. The finish is usually short to medium and clean. Oak is not a feature of this style. Cool-climate New England fruit tends to lean toward the leaner, more acidic end of the range. Serve it well chilled, around 45 to 50°F, which takes roughly three hours in a home fridge or 30 minutes in an ice bucket. Colder than that mutes the fruit, and warmer makes the acidity feel loose. It needs no decanting. A standard white-wine glass with a slightly narrowed rim concentrates the citrus and herbal aromas better than a wide tumbler. The acidity makes it a natural match for foods with fat or salt to cut through. Good pairings include goat cheese, grilled or baked white fish, steamed mussels, oysters, fried calamari, and herb-heavy dishes such as pesto pasta or chicken with lemon and parsley. It also works with green vegetables that can be hard on wine, such as asparagus, snap peas, and a vinaigrette-dressed salad. Treat this as a drink-now bottle. Wines in this style are made for freshness and rarely improve with cellaring. Keep it cool and out of light, and open it within a year or so for the brightest fruit. Once opened, it keeps for two to three days if re-corked and refrigerated.