Rombauer Sauvignon Blanc

Rombauer's Sauvignon Blanc comes from California and carries a listed alcohol of 14.2% ABV, which is on the high side for the variety and tells you what to expect in the glass. Wines at this strength tend to show a fuller, rounder body than the leaner, higher-acid Sauvignon Blancs of the Loire or Marlborough. Expect ripe citrus and orchard fruit, with grapefruit, lime and perhaps a little melon or stone fruit, along with the grassy or herbal lift the grape is known for. The producer's own description points to vibrant acidity, ripe fruit and mineral undertones, so a crisp, clean finish should balance that riper fruit rather than leave the wine feeling heavy. Because the structure is built on acidity and fruit rather than tannin, this is a bottle that suits food with a bright, fresh character. Grilled or pan-seared white fish, shrimp, scallops and oysters all work well. So do goat cheese salads, asparagus, fresh herbs, and dishes dressed with lemon or a green sauce such as pesto, chimichurri or salsa verde. The somewhat fuller weight makes it a reasonable partner for roast chicken, risotto with vegetables, or Thai and Vietnamese dishes built around lime and cilantro, where a very light, austere wine can get lost. Serve it well chilled but not ice cold, ideally around 45 to 50°F (7 to 10°C). Pulling it from the refrigerator ten minutes before pouring lets the fruit open up without losing its crispness. Decanting is not necessary, since Sauvignon Blanc of this kind is made for freshness rather than slow evolution. A standard white wine glass with a moderately narrow bowl will concentrate the citrus and herbal aromatics and keep the wine cool for longer. This is a drink-now wine. Bottles in this style are generally at their best within a few years of release, while the fruit is bright and the acidity is still doing its work, and they are not intended for long cellaring.