The Horologist Sauv Blanc

This Massachusetts-grown Sauvignon Blanc comes from a cool, maritime-influenced part of the country, and that shapes what to expect in the glass. Styles from cooler New England sites usually lean toward bright, high-toned acidity with citrus and green-fruit character: grapefruit, lime zest, green apple and gooseberry, often with a grassy or herbal edge. Expect a light to medium body and a crisp, dry, clean finish. Sauvignon Blanc is typically made without oak, so don't count on vanilla or toast. Tannin is effectively absent in a white like this. The structure comes from the acidity, which keeps the wine lively and gives it a refreshing, fairly brisk close. That acidity makes it a flexible partner at the table. It suits dishes where a squeeze of lemon would already belong: raw and steamed shellfish, oysters, clams, grilled white fish, and seafood chowders common to the region. It is also a natural match for goat cheese, fresh chèvre salads, asparagus, green beans and herb-forward dishes built on basil, cilantro or dill. Chicken with a lemon-caper sauce, summer rolls and light Thai or Vietnamese dishes work as well. Spicy food is manageable, but very rich cream sauces will flatten the wine's freshness. Serve it well chilled, around 45 to 50°F (7 to 10°C). A couple of hours in the refrigerator is usually enough, or about 30 minutes in an ice bucket. Colder than that and the aromatics will be muted, and much warmer makes the acidity feel sharper and the finish less clean. Decanting is not necessary for a wine of this type. Simply open and pour. A standard white wine glass with a moderately narrow bowl will concentrate the citrus and herbal aromas while keeping the wine cool in the hand. Wines in this style are made to be enjoyed young, so treat it as a drink-now bottle. Within a year or two of release is when Sauvignon Blanc generally shows its freshest fruit and liveliest acidity. Long cellaring is not expected to improve it, and the fruit tends to fade rather than deepen. Keep it in a cool, dark place until you are ready to chill it.