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.