Justin Sauvignon Blanc

Justin Sauvignon Blanc is a Massachusetts-labeled white made from Sauvignon Blanc, a grape that usually produces a dry, high-acid, unoaked wine. Expect a crisp, fresh profile built around grapefruit, lime and green apple, with the herbal, grassy or gooseberry edge the variety is known for. Cooler growing regions such as New England tend to emphasize that bright acidity and lean, citrus-driven fruit over tropical ripeness. Body is typically light to medium, there is no tannin to speak of in a white of this style, and the finish is usually clean, dry and fairly short. That acidity makes it a natural match for foods that carry salt, fat or herbs. Oysters, steamed clams and other New England shellfish suit it well, as do goat cheese, fresh chèvre salads, and dishes with basil, dill, parsley or lemon. It also stands up to light fish preparations, grilled shrimp, and vegetable-forward plates with asparagus or green beans, which can clash with softer wines. Spicy Southeast Asian or Mexican food with lime and cilantro works too, since the wine's crispness refreshes the palate. Serve it well chilled, around 45 to 50°F, which keeps the acidity lively and the aromatics clear. A couple of hours in the refrigerator, or 30 minutes in an ice bath, is usually enough. Decanting is not needed. A standard white wine glass with a moderately narrow bowl will concentrate the citrus and herbal aromas without letting them fade too quickly. Sauvignon Blanc in this style is generally meant to be drunk young, within a year or two of release, while its fruit and freshness are at their most vivid. Unless the label or producer indicates otherwise, treat it as a bottle to open soon rather than one to cellar.