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Sauvignon Blanc

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FOOD
April 22, 2009 | S. Irene Virbila
Hail the 32nd vintage(!) of Brander Sauvignon Blanc. Made from fruit grown in the Los Olivos area, the 2008, like all the vintages before it, is a summer classic. Crisp and minerally with a touch of grapefruit rind and grass in the perfume, this is a California Sauvignon Blanc that's closer to Sancerre than some of the overly oaked fruit bombs around. And at under $15 -- sometimes well under, it's a basic for warm-weather drinking. Owner and winemaker C.
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NEWS
March 4, 2014 | S. Irene Virbila
Not everybody loves sake, so the burning question is what else to drink with your sashimi or nigiri-zushi ? You could opt for a fabulous vintage Champagne if you're lucky enough to be dining at Urusawa and won't mind the $400 per person tab. For the rest of us, here's a selection of wines that work well with sushi. PHOTOS: 10 wines to drink with sushi To find where to buy them, search www.winesearcher.com . Keep in mind that not every local wine shop is listed there.
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FOOD
September 20, 2000 | CHARLES E. OLKEN, SPECIAL TO THE TIMES
If California's grape growers had had anything to do with it, by now Sauvignon Blanc probably would have followed Riesling, Chenin Blanc, Gewurztraminer, Sylvaner--almost everything but Chardonnay, Cabernet Sauvignon and Merlot--into near extinction. But Sauvignon Blanc is one tough grape. It simply will not go quietly into that vinous good night. Though it is true that growers have replanted heavily to the Big Three grapes, consumer demand for Sauvignon Blanc has not slowed down.
NEWS
September 6, 2013 | By S. Irene Virbila
Wine-flavored popcorn? I can't quite wrap my head around the idea.  The luxe popcorn company Populence in Manhattan's West Village has teamed with populist New Zealand wine company Kim Crawford to produce Sauvignon Blanc Kettle corn. Here's the way the site describes it: “The candied popcorn's final flavor is bright and zesty and pairs beautifully with the wine, just as it is meant to be enjoyed.” OK, that I don't get. Sauvignon Blanc on Sauvignon Blanc? Plus, the popcorn is candied, which would make Sauvignon Blanc, the wine, taste sour.  Oh, and get this note, “Due to the summer heat, the Pinot Noir-infused chocolate drizzle is only available for in-store purchases.” I'm glad they set me straight on that.
FOOD
August 8, 1996 | MATT KRAMER
Although winemakers are sometimes reluctant to admit it, really good white wines are much rarer than really good reds. The reason is simple: White grapes have less intrinsic flavor than red varieties. After all, nearly all red wines are made by fermenting the juice with the skins, and the skins have most of the flavor. White wines, in comparison, see little or no skin contact during fermentation.
FOOD
March 24, 2004 | S. Irene Virbila
Here's an interesting Sauvignon Blanc from the beautiful Stellenbosch wine region of South Africa and Warwick Estate, which dates to 1770. It's named for professor Malcolm "Blackie" Black, horticulturist at the University of Stellenbosch. Ripe and lush, the 2003 is the opposite of, say, high-strung Sauvignon Blanc from the Loire Valley. This one has a scent of the tropical and a taste of green apple.
FOOD
March 20, 2002 | CHARLES E. OLKEN, SPECIAL TO THE TIMES
Poor Sauvignon Blanc. Is there a more misunderstood grape? It's maligned by some because it often produces wines with intense grassy aromas and grapefruit-like acidity. Others speak ill of the richer versions of Sauvignon Blanc just because they're not green and mean. But I like Sauvignon Blanc because it's so versatile. It makes very enjoyable wine in a number of styles, many of which are affordable. Here are notes on California Sauvignon Blancs representing a variety of approaches.
FOOD
July 28, 2011 | S. Irene Virbila
Say what? A Sauvignon Blanc from Burgundy? Under $15? I was skeptical. But when I tasted the 2009 Saint-Bris from Domaine Bersan, I understood why Saint-Bris is the only appellation in Burgundy where the required grape is Sauvignon Blanc. Crisp and bone dry, Bersan's Saint-Bris has an enticing minerality and a light touch of citrus. Perfect summer drinking at an incredible price for the quality. Bring on the oysters! Serve it as a cool refreshing aperitif or with smoked salmon or a whole grilled fish.
NEWS
August 3, 2013 | By S. Irene Virbila
Restaurants (or at least some) have finally seen the light and are no longer hauling cases of bottled water in, shipped from across the seas. They're creating their own water in house and served in carafes. A new Santa Monica restaurant is going further and dispensing with wine bottles entirely. That's right. Lou Moench, wine director for the new Truxton's American Bistro , is serving wines strictly from cask. “We're going out and sourcing wines that you would normally pay $30 to $80 a bottle for,” co-owner Tim Foley explains in a statement.
FOOD
July 27, 2013
When I first tasted this lovely white from Steve Matthiasson with his wife, Jill Klein Matthiasson, I thought Loire Valley. But this, surprise, surprise, comes from Napa Valley. A vineyard consultant by day, Matthiasson is part of a new generation of winemakers who work their vineyards sustainably and are intent on making wines that don't taste like everybody else's. The Matthiasson white is a blend of Sauvignon Blanc, Ribolla Gialla, Sémillon and Tocai Friulano. How did he come up with that?
FOOD
June 15, 2013
Here's a fine summer white from Miljenko "Mike" Grgich, who turned 90 in April and by all accounts is still going strong. The emigré winemaker famously made the Chateau Montelena Chardonnay, which beat out the French in the notorious 1976 Paris tasting. He went on to found his own winery a year later, where he has continued to make wines in the same style: structured and elegant. They're never big bombs but more restrained and subtle. Grgich is, of course, best known for his Chardonnays, but I opened a bottle of 2011 Fumé Blanc (Napa-speak for dry Sauvignon Blanc)
BUSINESS
May 3, 2013 | By Tiffany Hsu
Ordering some Chardonnay or Cabernet while eating out can sometimes be the priciest part of a meal. And it's only getting more expensive. The price of vino by the glass rose steadily over the last six months, according to Restaurant Sciences, an independent firm that tracks food and beverage product sales. The cause of the costlier buzz? A tightening squeeze on wine inventories - some even call it a shortage - coupled with swelling consumer demand for the alcohol. "We're seeing more and more wine lists with nothing under $40 for a bottle," said Michael Whiteman, president of Baum/Whiteman International Restaurant Consultants.
NEWS
March 5, 2013 | By Russ Parsons
Got a wine you think loves oysters? The West Coast's premier bivalve/beverage dating service, the 19th annual Pacific Coast Oyster Wine Competition is gearing up and they're looking for entries. As it has for the last 18 years, the competition will be held in three cities -- Los Angeles, San Francisco and Seattle -- with wine professionals and journalists in each city judging the wines for how well they pair with raw oysters. March 22 is the deadline for wine entries and the winners will be announced April 29. It's always an interesting lineup, because it seems usually the best oyster wines are also the most simply made.
NEWS
February 8, 2013 | By S. Irene Virbila
If I had a spare $29.5 million or so lying around, I'd definitely be in the market for the Moraga Vineyards estate in Bel Air, which is now up for sale. You know those rows of vines you see across the 405 as you ride the tram up to the Getty Museum ? That's it. According to the winery's website, Moraga is the first commercial winery to be bonded in the city of Los Angeles since Prohibition ended in 1933. I was there once, and it really is Shangri-La, the vineyards as meticulously groomed as the romantic Provençal-style garden.
BUSINESS
January 23, 2013 | By Tiffany Hsu
Restaurant and bar patrons cheaped out last year, swapping expensive bottles of wine for more affordable single glasses, ditching entrees for appetizers and sides and even passing on dessert. Though consumer spending is ticking up , the unstable economy and high food prices have kept diners wary of hefty checks. Hence the 2.8% boom in appetizer and side orders last year, compared to a 1.5% slide in demand for entrees, according to GuestMetrics, which tracks hospitality industry data . The average starter dish - oysters, chicken wings and empanadas are increasingly popular - costs $5.57.
FOOD
March 24, 2012 | By S. Irene Virbila, Los Angeles Times
Need a bottle of kosher wine for the holidays? Look no further than this second vintage of Red C Sauvignon Blanc from Covenant Wines. Made with fruit from the Dry Creek Valley's Allan Nelson Vineyard, this is a beautiful example of Sonoma Sauvignon Blanc. Jeff Morgan just let the natural yeasts do their thing, and the 2011 Red C is grassy with ripe golden fruit tempered by a bright thread of acidity and an appealing minerality. Price: About $22 Style: Crisp and nuanced What it goes with: Smoked fish, crudo, sushi, salads, poultry Where to find it: Ariel Glatt Kosher Market in Los Angeles, (323)
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