Ryan Patrick Sauv Blanc

Ryan Patrick Sauv Blanc is a Sauvignon Blanc listed with a Massachusetts appellation, which makes it a New England bottle in a grape usually associated with California, New Zealand and the Loire. The listing doesn't give a vintage, ABV or tasting notes, and its category also carries a rosé tag. The profile below is what Sauvignon Blanc typically delivers, so check the label for the exact style. Expect a dry, light-to-medium-bodied white built on high acidity. Typical aromas run to grapefruit, lime, green apple and gooseberry, often with cut grass or a faint herbal edge. Because the style is crisp and fermented without much oak influence, there is little tannin to speak of. The finish is usually clean and fairly short, and the acidity does most of the work. A wine tagged as rosé would likely show red-berry and citrus notes with a similar bright, dry profile. Serve it well chilled, around 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator, or about 30 minutes in an ice bucket, gets it there. Colder than that mutes the aromatics, and much warmer makes the acidity feel sharp. It doesn't need decanting. Pour it straight from the bottle into a medium-sized white wine glass with a slightly tapered rim, which keeps the citrus and herbal aromas concentrated. The acidity suits foods with their own brightness or salt. Good matches include oysters, steamed clams, grilled shrimp, goat cheese salads, and fish with lemon and herbs. It also handles asparagus, green beans and pesto-dressed pasta, which many wines struggle with, and it cuts through fried seafood. This is a drink-now bottle. Wines in this style are made for freshness and generally taste best within a few years of release, so there is no reason to cellar it.