There are few wine varietals that have so many different names, or express the terroir of a region as much as Sauvignon Blanc. Originating in the Bordeaux region of France, the grape most likely gets its name from the word "Sauvage" (wild) and "Blanc" (white). Depending on the region, the wine can vary from intensely grassy to fragrantly tropical. It's mostly always elegant, crisp and vibrant.
Sauvignon Blanc is widely cultivated in France, Chile, Canada, Australia, New Zealand, South Africa, Brazil, Moldova and California.
In old world terms, there's Pouilly-Fume from the Loire Valley with smokey minerality from the burnt oak barrels; to Sancere with its clean, bone dry, aromatic and intense peach and gooseberry notes. The very balanced food friendly Bordeaux variety has the contribution of it's partner grape Semillon to bring some lush body, as is found in most varietals from the Margaret River and other regions of Australia as well a few "undisclosed-on-the-label" US wines.
In this episode of Slow Living Radio, however, we'll learn more about New World Sauvignon Blancs especially those of Australia, New Zealand and the US. Michael Scholz, who was raised in South Australia in a wine-making family and is now winemaker at St Supery in the Napa Valley makes wines in both locations, and has travelled Europe and other global regions to select build his signature varietals.
David Strada will bring us the history, regions and nature of the renowned New Zealand Sauvignon Blanc and Kiwi Chef Mark Raymond who has been a chef and worked "wine" in New Zealand, Spain and London will bring us some food pairing with International flair.
Michael Scholz
V.P., Winemaker St Supery Estate Winery and Vineyards
www.stsupery.com
During his first tour at St. Supéry Estate Vineyards & Winery, Michael created the distinctive style that made St. Supéry Napa Valley Estate Sauvignon Blanc a California benchmark for this varietal. Michael and vineyard manager Josh Anstey started replanting St. Supéry’s Estate vineyards in the late 1990s. In 2001, Michael took an eight-year hiatus exploring other wine valleys, including his six-generation family vineyard in Barossa Valley, Australia. In 2009, Michael returned to St. Supéry Estate and the mature, fully estate-grown Cabernet Sauvignon he helped plant. Michael is responsible for blending all 2007 and 2008 red wines from St. Supéry Estate and the active vintages starting in 2009.
Willow Vineyards, Barossa, started by the Scholz family in the 1880's |
Wine has taken him to the United States, France, and South Africa. Always looking for great wine horizons, he progressed from family cellar hand to vice president in charge of building a state-of-the-art winery.
David Strada
US Marketing ManagerNew Zealand Winegrowers
Mark Raymond
Mark’s The Spot Food Truck
Mark
Raymond is the real deal. With cooking credentials throughout the North Bay,
he’s the king of mobile food “prepared slow, served fast.” – Press Democrat
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