I De Villebois Sauv Blanc

This Sauvignon Blanc comes from Massachusetts, a cool-climate region where the grape's natural acidity tends to stay bright. The label gives no vintage, ABV or tasting profile, so what follows describes what the style usually delivers rather than a measured profile of this bottle. Expect a dry, light-to-medium-bodied white. Typical aromas are citrus (lime, grapefruit, lemon zest), green apple or gooseberry, and a grassy or herbal edge. Tannin is not a factor in a white wine like this. Acidity is usually the main structural feature, and it gives a crisp, clean finish. Sauvignon Blanc is most often made in stainless steel, so oak influence is unlikely. If you do find a creamy or toasty note, treat it as a bonus. At the table, the acidity suits foods that are fresh, salty or fatty. Raw and lightly cooked shellfish are the classic match, especially oysters, steamed clams and scallops. Goat cheese is a traditional partner, as are salads with a lemony vinaigrette. Grilled white fish and chicken with herbs also work. Dishes with cilantro, lime or green chile, such as ceviche or Thai-style salads, bring out the wine's herbal side. Very rich cream sauces and heavily spiced red-sauce dishes tend to overwhelm it. Serve it well chilled, around 45 to 50°F, which is a couple of hours in the refrigerator or about 30 minutes in an ice bath. Too cold mutes the aroma, and too warm makes the wine taste flabby. It does not need decanting. Pour it straight from the bottle into a standard white wine glass, whose moderate bowl and slightly narrowed rim gather the citrus and herbal aromas without letting them fade. Wines of this type are made for early drinking. Sauvignon Blanc usually shows its best fruit and freshness within a few years of release, so open it soon rather than cellaring it.