Afterwork:
Beringer, Napa Valley Sauvignon Blanc 2007
1.7.2011 | Author/Source Beringer.jpg
Traditional lovers of wine from the old continent will find it hard to believe that Sauvignon Blanc can be grown and vinified in somewhat warmer regions like Loire river valley and similar climate regions (New Zealand) where it is presented at its best, in a way that is characteristic for it. Accordingly, it gives the best results there. However, despite the perception of California as a relatively warm area suitable for some other varieties, Sauvignon Blanc, or Fumé Blanc, as it is frequently called (this synonym was penned in the 1970s by Robert Mondavi), is also grown there with relative success. It can be found in two varieties – grown under cold fermentation conditions in stainless steel tanks, and fermented and grown (usually to some extent) in oak barrels. The wine we tasted comes from the latter group.
Already the very compact, moderately intensive yellow hue hints a riper and stronger Sauvignon, while the greenish reflections and borders make this wine visually very lively. The nose of the wine reveals the wine’s variety, and consists of primary, secondary, and even tertiary aromas. First of all, it is the aroma of yellow-green fruits (apples, gooseberries, quince), followed by hard to define floral aromas, sweat, petroleum, and the smell of stables at times. All of these aromas, none of which is dominant, are “complemented” by a grapefruit aroma. It is an interesting layered aroma profile that perhaps will not please everyone.
The noticeable influence of wood in the mouth (mild to moderate spiciness), is the consequence of the “round” 29 percent of the wine that aged in oak barrels, but if we take into account that the foundation wine is characteristic for stronger and riper flavors, the influence of wood does not disturb the whole. The wine would probably not last to this day, with the considerable level of freshness it has, if it wasn’t for the vinification in wooden barrels. Thanks to the preserved freshness, it is very smooth, but at the same time strong enough to be served with somewhat more demanding dishes.
This wine can be purchased in Vivat Fina vina wine boutique.
Best paired with: prawn and asparagus risotto, prosciutto and asparagus risotto, dishes based on smoked salmon, grilled oily fish
Serving temperature: 10 to 12ºC
Price: HRK 146
Source: Gastro.hr
Already the very compact, moderately intensive yellow hue hints a riper and stronger Sauvignon, while the greenish reflections and borders make this wine visually very lively. The nose of the wine reveals the wine’s variety, and consists of primary, secondary, and even tertiary aromas. First of all, it is the aroma of yellow-green fruits (apples, gooseberries, quince), followed by hard to define floral aromas, sweat, petroleum, and the smell of stables at times. All of these aromas, none of which is dominant, are “complemented” by a grapefruit aroma. It is an interesting layered aroma profile that perhaps will not please everyone.
The noticeable influence of wood in the mouth (mild to moderate spiciness), is the consequence of the “round” 29 percent of the wine that aged in oak barrels, but if we take into account that the foundation wine is characteristic for stronger and riper flavors, the influence of wood does not disturb the whole. The wine would probably not last to this day, with the considerable level of freshness it has, if it wasn’t for the vinification in wooden barrels. Thanks to the preserved freshness, it is very smooth, but at the same time strong enough to be served with somewhat more demanding dishes.
This wine can be purchased in Vivat Fina vina wine boutique.
Best paired with: prawn and asparagus risotto, prosciutto and asparagus risotto, dishes based on smoked salmon, grilled oily fish
Serving temperature: 10 to 12ºC
Price: HRK 146
Source: Gastro.hr
