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Sauvignon blanc can be combined with a variety of dishes as it is an easy approachable wine. If we are looking for light meat, it can be suitable for chicken or turkey. Sauvignon blanc is also excellent for seafood such as lobster, squid, and so on. It is a perfect complement to soft cheeses such as feta, chevre or buffalo mozzarella.
Yes, talking to you, Savvy B. I expected this $7.49 best-seller to rank higher on the list. The look: It was very light in color, even a little lighter than you'd expect a typical sauvignon blanc ...
DNA evidence has shown Cabernet Sauvignon is the result of crossing two other Bordeaux grape varieties— Cabernet franc and Sauvignon blanc— which has led grapevine historians, or ampelographers, to believe that the grape originated in Bordeaux. Early records indicate that the grape was widespread in the Médoc region during the 18th century.
During these cool vintages the Sauvignon blanc based wines are lighter in color, less fruity and have more pronounced mineral notes. The Cabernet franc based wines are also lighter in color with more vegetal or "weed"-like aromas. In riper vintages, a Loire Cabernet franc will develop aromas of raspberries and lead pencil shavings. [2]
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar.
White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne.
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