Los Vascos Sauv Blanc

Los Vascos Sauv Blanc is a Sauvignon Blanc listed under the Esplanda label from Massachusetts, which puts it in a cooler-climate New England setting. Beyond that, the listing gives no vintage, alcohol level or cellar notes, so the profile below describes what Sauvignon Blanc usually delivers. It is not a measured tasting of this bottle. Expect a dry, light- to medium-bodied white with high, crisp acidity and no tannin. Typical aromas run to grapefruit, lime, green apple and gooseberry, often with cut grass or herbal notes. Most examples are made in stainless steel, so don't expect noticeable oak. The finish tends to be short to medium, clean and citrus-led. That acidity makes it a good match for food with fat, salt or tang. Fresh goat cheese, feta and chèvre are the classic partners. Oysters, steamed clams, grilled white fish and shrimp work well with a squeeze of lemon. Dishes built on herbs suit the grape's green side, such as pesto pasta, a salad with asparagus or green beans, or chicken with tarragon. Its sharpness also helps with vinaigrette-dressed salads, which can overwhelm softer whites. Heavily spiced or sweet dishes will flatten it, so keep it away from those. Serve it well chilled, about 7 to 10°C (45 to 50°F). That is roughly three hours in a refrigerator, or 30 minutes in an ice bucket. Too cold and the aromatics go quiet. Too warm and the acidity can feel sharp and the finish loose. It doesn't need decanting. Open it, pour and drink. A standard white wine glass with a medium bowl and a slightly narrowed rim concentrates the citrus and herbal aromas without exaggerating the acidity. Unless the producer states otherwise, treat this as a drink-now bottle. Unoaked Sauvignon Blanc is usually at its best within a couple of years of release, while the fruit is still fresh. Keep it in a cool, dark place until you chill it.