Portlandia Sauv Blanc

Portlandia Sauv Blanc is a Sauvignon Blanc from Massachusetts, made under the Esplanda label. The details we have stop at grape, state and producer, so what follows is what to expect from the variety and from a cool-climate New England origin, not a measured profile of this bottle. Sauvignon Blanc grown in cooler regions usually shows brisk, lively acidity and a lean to medium body. The fruit leans toward grapefruit, lime zest, green apple and gooseberry, often with herbal edges of cut grass, green pepper or nettle. A Massachusetts bottling would typically sit closer to the crisp, citrus-and-herb end than to the tropical, passion-fruit style of warmer regions. Because tannin comes from skins and oak, a white like this has essentially none. The structure comes from acidity, and the finish is usually clean and fairly short to medium, with a mineral or citrus-pith snap. Oak is not stated, and most Sauvignon Blanc is fermented and aged in stainless steel to keep the aromatics sharp, so don't expect vanilla or toast. Serve it well chilled, around 7 to 10°C (45 to 50°F). Roughly two hours in the refrigerator, or 20 to 30 minutes in an ice bucket, gets it there. Colder than that mutes the aromatics, and warmer lets the acidity feel sharp and the fruit go flabby. It doesn't need decanting. Pour it straight from the bottle into a medium-sized white wine glass with a slight taper toward the rim, which holds the grassy and citrus aromas close to the nose. Fill it only a third full so the wine stays cold between pours. At the table, the acidity makes it a natural partner for foods that carry fat, salt or tang. Fresh goat cheese is the classic match, and it also works with feta, a green salad dressed with lemon vinaigrette, or asparagus and spring peas, which can clash with softer wines. Shellfish suits it well, especially oysters, steamed clams, scallops and Massachusetts-style fried or baked haddock with a squeeze of lemon. Herb-forward dishes such as pesto pasta, chicken with tarragon or salsa verde, and Thai or Vietnamese dishes built on lime and cilantro all echo its flavors. Very rich cream sauces and heavily spiced red-sauce dishes tend to overwhelm it. This is a drink-now bottle. Unoaked Sauvignon Blanc is made for freshness and typically peaks within a year or two of release, as the herbal and citrus notes fade with time. Keep it cool and out of direct light, and plan to open it within a few days of buying it, or soon after for best results. Once opened, re-cork or seal it, refrigerate it, and finish it within two to three days.