‘New California’-style sauvignon blanc goes for crispness, delicacy

Michael Weis produces a “New California” sauvignon blanc.

Weis is the winemaker behind our wine of the week winner — the Groth, 2008 Napa Valley Sauvignon Blanc — and he said his “New California” house style is not the grassy version. “It’s more floral, with complexity and texture — crisp, delicate and refreshing.”

Weis said the “old” style California was more “green” (or vegetative) due to where and how the sauvignon blanc was grown.

Will sauvignon blanc, the quintessential food wine, ever be as popular as chardonnay?

“I hope so,” Weis said. “I always drink sauvignon blanc in lieu of chardonnay except on rare occasions. Seems that the public is becoming weary of heavy-handed chards and is beginning to appreciate the straightforward nature of sauvignon blanc. Simple yet very complex.”

Weis said the varietal certainly has a devoted following. “I am seeing a whole bunch more sauvignon blanc in stores these days compared to only five years ago,” he said. “It is a fantastic food wine that is extremely versatile, cuisine-wise. My all-time favorite food pairing is sauvignon blanc with ceviche-marinated Kumamoto oysters served on the half shell. Citrus, scallion, tomato, cilantro — the combo worked great!”

Sauvignon blanc, Weis said, “can also produce outrageous late-harvest wines, from botrytis-infected clusters or just desiccated fruit.”