Josh Cellars Sauvignon Blanc

Josh Cellars Sauvignon Blanc is a North Coast California bottling at 13.5% ABV, a moderate strength for the style that sits in line with most New World Sauvignon Blancs. The North Coast designation covers cooler, fog-influenced growing areas north of San Francisco, which is why wines from there usually keep brisk acidity while still ripening fully. Expect a bright, unoaked profile built on citrus: lime and grapefruit are the typical lead notes, with melon or stone-fruit softness behind them and a green, herbal edge reminiscent of cut grass. California Sauvignon Blanc generally comes across a touch riper and rounder than the Loire or Marlborough versions, and noticeably lighter in body and color than Chardonnay. With no tannin to speak of and little or no oak, the structure comes from acidity, so the finish tends to be clean, quick and refreshing rather than creamy or lingering. That crispness is what makes it useful at the table. Serve it well chilled, around 45 to 50°F, which is roughly two to three hours in a refrigerator or thirty minutes in an ice bath. Going much colder mutes the aromatics, while letting it warm past 55°F can make the alcohol and softer fruit feel loose. There is no reason to decant. A standard white wine glass with a slightly narrow rim, or a Sauvignon Blanc-specific tulip, helps concentrate the citrus and herbal aromas. For food, the acidity and herbal notes suit goat cheese, feta and fresh chèvre salads, grilled or steamed shellfish, shrimp, ceviche, and white fish with lemon. It also handles dishes built on fresh herbs such as pesto, chimichurri or cilantro, as well as asparagus, green beans and other vegetables that overwhelm many wines. Light Thai and Vietnamese dishes work well too. This is a drink-now bottle, best enjoyed within a couple of years of purchase while the fruit and snap are at their most vivid, rather than something to cellar.