90+ Cellars Sauvignon Blanc 2

This 13.0% ABV Sauvignon Blanc from 90+ Cellars carries Marlborough as its listed region, the New Zealand area that defined the modern, loudly aromatic style of the grape. The record also lists a California appellation, so the label is the best guide to the exact vineyard source. Either way, a Sauvignon Blanc positioned this way is generally built for freshness: expect grapefruit and passionfruit-leaning fruit, a cut-grass or fresh-herb edge, and bright, mouth-watering acidity. Bottlings in this mold are normally fermented and aged in stainless steel, which keeps the palate clean, light to medium in body, and free of oak or buttery notes. There are no tannins to speak of, and the finish tends to be short to moderate, crisp and citrus-driven. At the table, the acidity and herbal character make it a natural match for dishes built on green flavors. Think goat cheese salads, grilled asparagus, or a pasta with pesto or parsley and lemon. It also suits shellfish such as oysters, mussels and shrimp, plus grilled white fish, chicken, and Southeast Asian or Mexican dishes with cilantro, lime and chili. Leaning into fresh herbs in the cooking tends to echo the wine's own green notes. Very rich cream sauces and heavily spiced red-meat dishes will overwhelm it. Serve it well chilled, around 45 to 50°F, which is about two to three hours in a refrigerator or thirty minutes in an ice bath. Going much colder dulls the aromatics. No decanting is needed; simply open and pour. A standard white wine glass with a slightly tapered rim works best, as it concentrates the citrus and herbal aromas without letting the wine warm too quickly. This is a drink-now bottle. Unoaked, high-acid Sauvignon Blanc is at its most vivid in the first couple of years after release, and it is not typically made to improve with extended cellaring. Keep it cool and out of direct light until you open it, and finish the bottle within a few days of opening for the freshest fruit.