SeaGlass Non Alc Sauv Blanc

SeaGlass's Non Alc Sauv Blanc is a dealcoholized Sauvignon Blanc made in Massachusetts. The category matters for how you serve it. With the alcohol removed, the wine has less weight on the palate than a conventional bottle, so the grape's acidity and aromatics do most of the work. Dealcoholized Sauvignon Blanc usually shows the grape's familiar signals: citrus such as lime, grapefruit and lemon zest, green notes like cut grass or green apple, and sometimes a touch of passionfruit or melon. Expect a lighter body than a standard Sauvignon Blanc, little to no oak, and no meaningful tannin. The finish tends to be shorter and cleaner than in an alcoholic wine, so the brightness of the fruit is the main thing you taste. Temperature is the biggest serving decision. Chill this bottle well, to roughly 41 to 46°F (5 to 8°C), which is a degree or two colder than you might serve a full-strength white. Cold temperatures keep the acidity crisp and stop the wine from tasting thin or sweet as it warms. Don't decant it. Wines of this style are made to be opened and poured, and extra air only dulls the fresh aromas. A standard white wine glass with a moderately narrow bowl is the right choice, because it concentrates the citrus and herbal notes while keeping the wine cool in your hand. Hold the glass by the stem. The acidity makes this an easy match for food. Goat cheese, fresh chèvre salads and anything dressed with lemon or vinaigrette work well, as do oysters, steamed mussels, grilled white fish and shrimp. Herb-forward dishes suit it too, such as pesto pasta, asparagus, green beans, or a chicken dish seasoned with tarragon or parsley. Sushi and light Thai or Vietnamese dishes with lime and fresh herbs also pair easily. Rich cream sauces and heavily spiced dishes will overpower a wine this light, so keep it with fresher, cleaner flavors. This is a drink-now bottle. Sauvignon Blanc is valued for freshness, and non-alcoholic versions have no track record of improving in the cellar, so cellaring would only dull the fruit. Keep it in a cool, dark place until you chill it. Once opened, reseal it and refrigerate it, and plan to finish it within a day or two while the aromatics are still lively.