Cloudy Bay Sauvignon Blanc

Cloudy Bay's Sauvignon Blanc comes from Marlborough, the region that anchors New Zealand's reputation for the grape and accounts for the majority of the country's wine production. At 13.5% ABV, it sits at the fuller end of the style's usual range. Expect a dry, high-toned white with the grapefruit, passionfruit and cut-grass character Marlborough Sauvignon Blanc is known for, along with a fresh herbal edge, brisk acidity and a clean, bright finish. Styles like this are usually fermented in stainless steel, which keeps the flavors focused on fruit and leaves out the buttery, toasty qualities of an oaked Chardonnay. There is no meaningful tannin in a wine like this. The structure comes from acidity and a moderate, medium-bodied weight, which is why it tends to taste crisp rather than round. At the table, the herbaceous side of the wine suits dishes built on fresh herbs: chicken or white fish with parsley or cilantro, shellfish such as oysters, mussels and prawns, and salads dressed with lemon or lime. It also works well with goat cheese, asparagus and green vegetable dishes, which can clash with softer, riper whites. Spicy Southeast Asian cooking and ceviche-style dishes are good matches too, since the acidity cuts through chili heat and citrus-cured fish alike. Serve it well chilled, around 7 to 10°C, which keeps the aromatics lively and the acidity crisp. Letting it warm much beyond that flattens the freshness. No decanting is needed. A standard white wine glass with a moderately narrow bowl concentrates the aromas and is all you need. This is a drink-now bottle: Sauvignon Blanc of this type is made for its youthful fruit and freshness rather than long cellaring, so it is best opened within a couple of years of purchase.