Northwest Sauvignon Blanc clean, bright and ready for seafood

By on July 26, 2015
Fume Blanc

Sauvignon Blanc grapes arrive at Barnard Griffin Winery in Richland, Wash. (Photo by Andy Perdue/Great Northwest Wine)

When we think about Sauvignon Blanc, it’s often in the context of regions other than the Pacific Northwest: California, New Zealand, Sancerre and Australia.

Many of those areas produce distinctive Sauvignon Blancs. Here in the Northwest, though, Sauvignon Blanc is often an afterthought. It is most prominent in Washington, where it is No. 3 amid white grapes — behind Chardonnay and Riesling. In 2014, Washington winemakers crushed nearly 7,000 tons – double what was brought in just a decade ago.

Northwest Sauvignon Blanc doesn’t often show the wild and sassy green notes usually found in, say, New Zealand Sauv Blanc. Instead, the Northwest style is clean and bright, with ample acidity and aromas and flavors of herbs, hay and orchard fruits.

Sauvignon Blanc is a natural with Northwest cuisine because it pairs so beautifully with seafood. Some of our favorite pairings include Dungeness crab, salmon, halibut, scallops, oysters (raw and cooked), clam chowder and cioppino. Also try it with grilled or broasted chicken, turkey or duck.

Here are several Northwest Sauvignon Blancs we’ve tried recently. Ask for them at your favorite wine merchant or contact the producers directly.

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About Great Northwest Wine

Articles authored by Great Northwest Wine are co-authored by Eric Degerman and Andy Perdue. In most cases, these are wine reviews that are judged blind by the Great Northwest Wine tasting panel.

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