Banshee Sauv Blanc

Banshee's Sauv Blanc is a Massachusetts-labeled Sauvignon Blanc from the United States, and that origin is the main thing to know before you pour it. Sauvignon Blanc grown in a cool, maritime-influenced New England climate tends to lean crisp and bright, and the lean is toward herbal and citrus character more than tropical ripeness. The details supplied don't give a vintage, alcohol level or any official tasting notes. What follows is what this style usually delivers, not a measured profile of this bottle. Expect a pale, light-bodied white built around high acidity. Typical aromas in this style are grapefruit, lime, green apple and gooseberry, often with grass, green herbs or a flinty mineral edge. Tannin is not a factor in a white wine of this kind. Most Sauvignon Blanc is fermented and aged in stainless steel, so oak influence is usually minimal or absent. If this bottling follows the norm, the finish should be short to medium, clean and citrusy, with the acidity doing most of the work. The acidity makes it a good match for foods that are salty, fatty or tart. Shellfish is the classic pairing, especially oysters, steamed clams, shrimp and seared scallops, where the wine acts like a squeeze of lemon. Fresh goat cheese is the standard cheese partner, and the wine also handles herb-heavy dishes such as pesto pasta, green salads with vinaigrette, asparagus, and grilled chicken or white fish with salsa verde. It copes with dishes that give other wines trouble, like Thai or Vietnamese food with lime and fresh herbs. Very heavy cream sauces and rich red meats will overpower a wine this light. Serve it well chilled, around 45 to 50°F (7 to 10°C). That is about three hours in the refrigerator, or 30 minutes in an ice bucket. Colder than that and the aromatics go quiet; much warmer and the acidity can seem sharp. It does not need decanting. A standard white wine glass with a moderately narrow bowl and a slight taper keeps the citrus and herbal aromas concentrated. Styles like this are made to be drunk young, so treat it as a drink-now bottle and open it within a year or two of purchase rather than cellaring it.