At last, vindication. Foodie has long grumbled about being tired of California Chardonnays, not the truly fine ones that Foodie cannot afford but hopes friends will bring over, but the regular workaday ones that dominate the shelves. Until just recently Foodie was forced to crouch down to root around on those shelves for Sauvignon Blancs, struggling to maintain their place amongst the bullying Chardonnays. Foodie enjoys S. Blancs greatly, and pounces on reasonably priced ones when she sees them.
Evidently the LA Times reported several weeks ago that S. Blancs are now in, hot, and "a priority" for the top California wineries. Now of course Foodie has been delighted at the tiny surge in availability of S. Blancs, perhaps because of her own personal predilections, but, now, well you can guess. These wines are going to surge in price, right?
Sauvignon Blancs are often described as "grassy-flavored." When did anyone last eat grass? Grass as in the lawn?
I prefer this description from the Ruston Family Vineyards in Napa of their 2002 wine.
"Our Sauvignon Blanc is quite rich for a white wine, with aromas and flavors of white flowers, melons, kiwifruit, citrus and cream, and a long, racy finish."