Indaba Sauvignon Blanc

Indaba Sauvignon Blanc is a Massachusetts white wine from the Esplanda label. It is made from Sauvignon Blanc, the grape behind crisp, aromatic whites. The bottle gives no vintage, tasting notes or alcohol level, so the profile below describes what the style usually delivers, not measurements for this bottle. Sauvignon Blanc typically shows citrus (lime, grapefruit, lemon zest) with green notes such as cut grass, green apple or bell pepper, and sometimes a touch of passion fruit or melon. Expect a light to medium body, no tannin worth mentioning, and brisk acidity that makes the wine taste fresh. Most examples are fermented in stainless steel and skip oak, so the finish tends to be clean and dry, not buttery or toasty. Cool-climate New England fruit often gives a leaner, higher-acid style than warmer regions. That makes this bottle a good fit for salty, briny or fatty foods. Oysters, steamed clams, fried calamari and white fish with lemon are natural matches. The acidity also cuts through goat cheese, feta and creamy sauces. Herb-driven dishes such as pesto pasta, asparagus, green salads with vinaigrette and chicken with tarragon echo the grape's green character. Fresh chili and lime in Thai or Vietnamese dishes also work well, since the acidity handles moderate heat. Serve it well chilled, around 45 to 50°F (7 to 10°C). About two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Colder temperatures mute the aromatics, and a warmer glass makes the wine feel flabby. No decanting is needed. Pour it into a standard white wine glass or a slightly narrower tulip-shaped glass, which concentrates the citrus and herbal aromas and keeps the wine cool longer. Wines in this style are made to be drunk young, usually within a year or two of release, while the fruit and acidity are at their liveliest. There is no reason to cellar it. Once opened, recork it and refrigerate it, and it should hold its freshness for two to three days.