Bread Butter Sauvignon Blanc

Bread & Butter's California Sauvignon Blanc is bottled at 13.0% ABV, a moderate strength for the grape that usually points to ripe fruit without heaviness. Sauvignon Blanc as a style tends to lead with citrus, so expect grapefruit, lemon and lime, often backed by green apple, melon or a touch of passion fruit and a grassy or herbal edge. The producer positions this bottle as crisp and citrus-forward with lively acidity, and that is the profile to expect: light to medium body, no tannin to speak of, and a clean, fairly quick finish that leaves the palate refreshed rather than coated. Oak is not a defining feature of this style, and a Sauvignon Blanc built around bright acidity is typically made in stainless steel to keep the fruit sharp. Treat it accordingly. Serve it well chilled, around 45 to 50°F, which is a few degrees colder than many fuller whites; pull it from the refrigerator about ten minutes before pouring if it has been very cold. There is no need to decant. A standard white wine glass with a moderately narrow bowl will concentrate the citrus and herbal aromas without letting them fade. At the table, the acidity makes it a natural partner for foods that benefit from a squeeze of lemon. Goat cheese, fresh chèvre salads and herb-heavy dishes built on parsley, basil or cilantro suit it well, as do shellfish, grilled white fish, ceviche and oysters. It also holds up against green vegetables that tend to overwhelm softer whites, such as asparagus, zucchini and green beans, and against light Thai or Vietnamese dishes where lime and fresh herbs are the main flavors. Creamy sauces are manageable, since the acidity cuts through the richness. This is a bottle for drinking young. Wines of this style are made for freshness, and the citrus and herbal character is at its brightest within a year or two of release rather than after long cellaring. Open it soon, keep leftovers corked in the refrigerator, and plan to finish them within a couple of days while the fruit still has its snap.