Attributes:

Hunter's Wines

Marlborough, Australia/New Zealand

Sauvignon Blanc

750 ML

2006: Tanzer Rating: 89

tart

grapefruit, lime, pepper, peppery, tangerine

intensely flavored, juicy

2003: WineSpectator Rating: 83

tart

2002: WineSpectator Rating: 84

tangy

2002: Tanzer Rating: 85

floral

melon, peppery

2001: WineSpectator Rating: 89

bright, tart

1999: WineSpectator Rating: 88

bright, tangy

gooseberry

1998: WineSpectator Rating: 86

fresh

1997: WineSpectator Rating: 88

bright, lively

Food Matches:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.

Attributes:

Tamellini

Soave, Italy

Dry White Table Wine

750 ML

1998: Tastings Rating: 83

bright

medium body

Food Matches:

A town in Northeastern Italy (part of the Veneto region) that uses Garganega grapes to make the white wine that bears its name. For a while, its quality was suffering from overproduction, however recent changes in standards have improved the wine. At its best, Soave is fresh and smooth.

Attributes:

Pierre Sparr

Alsace, France

Gewurztraminer

750 ML

2001: WineEnthusiast Rating: 88

fresh

pleasant

apple, butterscotch, honey, nutmeg, pear, pine needle, pineapple

2001: WineAdvocate Rating: (86-87)

light, medium-bodied

smooth

Food Matches:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.