Sauvignon blanc and spring are a pair, a duo that’s as natural as Abbott and Costello, tomato and olive oil, gin and tonic. Sauvignon blanc, aka fume blanc, has a remarkable quench. It’s great to pair with spicy foods, as well as shellfish, chicken, pork and goat cheese. Just remember not to serve it too cold or you’ll miss the lively aromas, whether they’re tropical like mango and pineapple or citrusy like grapefruit and lime zest. (40 to 50 degrees F is best.) With this line-up of wines, you won’t be able to resist uncorking spring.
Stewart, 2016 Napa Valley Sauvignon Blanc, 13.5%, $25. A tasty New Zealand styled sauvignon blanc – grassy, with tangy fruit and bright acidity. Aromas and flavors of grapefruit, lime and jalapeno. Impressive.
Martin Ray, 2016 Russian River Valley Sauvignon Blanc, 13.5%, $20. A lively sauvignon blanc with notes of honeydew, mineral and lime zest. What makes it a standout is its layered flavors. There’s a lot going on for such a modest price.
Foursight, 2015 Charles Vineyard, Anderson Valley Sauvignon Blanc, 12.9%, $25. A tasty sauvignon blanc with notes of lime, mineral and grapefruit. Creamy texture. Bright acidity. It’s a knockout.
Husch, 2015 Mendocino Sauvignon Blanc, 13.8%, $15. Subdued notes of grapefruit, melon, guava and mineral. Dry, with bright acidity and a crisp finish.
Decoy, 2016 Sonoma County Sauvignon Blanc, 13.5%, $20. A balanced sauvignon blanc with bright up front fruit – grapefruit, lemon and lime. Finishes crisp. A smart value.