By Christopher Matthews
In step with spring’s early arrival, I find myself gravitating towards Sauvignon Blanc.
- Sauvignon Blanc
It’s not everybody’s cup of tea, often likened to cat’s pee in its natural, sometimes “wild” (sauvage) pungency. But when not over-cropped, over-oaked or over-ripe, Sauvignon Blanc’s unmistakable aromatics, racy acidity and raucous fruit flavors are refreshing, fun and redolent of spring. On the nose and palate you can get herbs, grass, asparagus and stones, along with a vibrant arc of fruit — from green apples and gooseberries, to grapefruit and guava.
If you are a Sauvignon Blanc fan, the scenario is rosy: good versions come from all corners of the globe, in various styles and price points, from the Loire Valley in France, to New Zealand, South Africa and Chile. But for time-tested excellence — and value — closer to home, Sauvignon Blanc from Dry Creek Vineyard (DCV), located in Dry Creek Valley, Sonoma County, CA, is a can’t-miss proposition. Continue reading
Upstate-Downtown 