Pebble Row Sauvignon Blanc (2016) Wine Review

When I see a Marlborough, New Zealand Sauvignon Blanc on a wine list, I pretty much know I’m going to like it. They all seem to have a certain commonality.  One can usually expect a dry, crisp, refreshing experience with pronounced (bowl of grapefruit) citrus notes -  which I happen to enjoy.  Though to some extent they are “alike”, each still has its own personality - some can be grassier and others have more pronounced tropical fruit notes, which is the case with this week’s Wine Wednesday feature, the 2016 Pebble Row Sauvignon Blanc.

Something I'd like to point out, is the importance of drinking wine at the right temperature in order to appreciate it completely. On Saturday, I took this from my wine fridge set at 41° F for white wines.  On the nose, serious tropical fruit notes, especially lychee and slightly floral.  I noticed a subtle more rounded and silky mouthfeel than some of the other NZ Sauvignon Blancs. The finish was crisp with lingering, mouthwatering citrus.  It struck me as a very well-balanced wine. On Sunday, (the bottle had been in our regular refrigerator) I poured a glass and the experience was similar but not the same. Our regular refrigerator is set at 35°F.  It always amazes me what a difference temperature makes.  In this case, the colder temperature masked that rounder mouthfeel I had enjoyed the night before, and the nose wasn’t near as intriguing. After letting the wine sit (warm) a bit, the experience was more like it had been on Saturday night. 

This Sauvignon Blanc from the Wairau (river) Valley of the Marlborough region of NZ is named after the river stones that line their vineyard rows.  Pebble Row Sauvignon Blanc has earned a reoccurring spot in my wine fridge.  We enjoyed it by itself, but also with Grilled Shrimp with Wasabi Remoulade. Try also with Grilled Sword Fish with Lime Crema. Click the links below to print or save the recipes.

Grilled Shrimp with Wasabi Remoulade

Grilled Swordfish with Lime Crema

Savor Collective Sauvignon Blanc (2015) Wine Review

To most of you it will be quite obvious as to why I had to try this week’s Wine Wednesday feature, the 2015 Savor Collective Sauvignon Blanc. The name alone was enough to find its way into my cart, but being a Sauvignon Blanc; especially a New Zealand (Malborough) Sauvignon Blanc has me wondering why I took just one bottle. I love NZ Sauvignon Blancs and some French ones as well. I’ve said it in the past, “Why does anyone else bother with the varietal.” I keep trying others thinking eventually someone will change my mind, but so far, I stand by that quote.

I always like to research the wines I review to learn as much as I can about them. This week, I was sad to find so very little about this wine.  Even the web address on the label was inactive.

This leads me to another topic that’s been on my mind. I know my friends in Tennessee are now excited that wine will be available in grocery stores. Since moving to Arizona where you can by wine at the grocery store, gas station, drugstore, you name it, I have a new perspective on this.  

As an appreciator of wine, I would gladly forego the convenience.  Here is what I see as a result.  There is a limited selection – everyone stocks the same wines from the large labels at competitive prices.  Then there are the big box wine stores. The selection may be a little better, but it still feels the same. Isles full of very drinkable wine, but no gems to discover.  It all feels like Walmart, the same merchandise everywhere with no one with any passion for the product waiting on you. The big box stores also seem to have winemakers that sell to or make wine for only them.  I suspect this may be the case with my feature this week.  I bought it at Total Wine, a big box store with a good selection at rock bottom prices. 

This wine however, to me drinks like a gem. It’s frustrating that it may be difficult to find anywhere else. However, if you are a fan of NZ Sauvignon Blanc, I suggest you try.  On the nose I found that grapefruit scent so signature to NZ Sauvignon Blancs but in addition, honey and nectarine. The mouthfeel was slightly rounder than the usual with just a touch more body, along with a slight salinity and minerality. It had that crisp clean finish I’ve come to expect that in this case, fit the name. It was long and lingering, causing one to pause and SAVOR the Flavors!

Try with Grilled Swordfish with Lime Crema or Prosciutto Pasta Roulade. Click the links below to print or save the recipes.

Grilled Swordfish with Lime Crema

Prosciutto Pasta Roulade

Curious Kiwi Sauvignon Blanc 2014 Wine Review

Today’s Wine Wednesday feature is the 2014 Curious Kiwi Sauvignon Blanc.  I know what some of you are thinking, kiwi fruit must be listed among the tasting notes right?  Actually, it’s not.  In this case, kiwi is a reference to the bird, a national symbol for New Zealand. So important is the bird to New Zealand that New Zealanders have become known internationally as kiwi. The winemakers’ description on the bottle reads, “The curious kiwi loves sticking his beak into an aromatic glass of wine instead of burrowing and digging.”  You see a kiwi is a flightless bird and also the only bird to have nostrils on the end of its beak. They have a keen sense of smell and poke their beaks in the ground sniffing for food.

Well, here’s what my “beak” detected in this Sauvignon Blanc from the Marlborough region. I’m a big fan of Marlborough Sauvignon Blancs and this one is among the finest I’ve tried. On the “beak” or rather the nose, was that wonderful citrus note signature to the Sauvignon Blancs from this region but also subtle apricot or white peach and a grassy or herbal note that I found quite intriguing setting this one apart from some of the others. On the palate a burst of citrus but yet a slightly rounder mouth feel than what I’m accustomed to making it seem a touch more centered than some - a well balanced wine.

The wine store I visited was offering a special on this particular wine, buy one and get the second for 5 cents. Of course I was skeptical that they were for some reason trying to unload a bunch of it.  However, I went for it and I’m excited to say it was a GREAT deal! The wine was $17.99 and the second bottle just 5 cents.

I now see what they were up to, reel me in with the deal and keep me coming back for a great wine.

For food pairing, try with Tempura Fish Tacos or Grilled Swordfish with Lime Crema. To print or save the recipes, click the links below. 

Tempura Fish Tacos

Grilled Swordfish with Lime Crema

Kim Crawford Spitfire Sauvignon Blanc 2013

Being a long time fan of Kim Crawford Sauvignon Blanc, when I saw the 2013 small parcels single vineyard “Spitfire” I couldn’t resist.  Though I have to admit, I did pause a minute to think about the purchase.  At almost double the price of what I know and love from them, I wondered could they make it better, would it justify the price?

From the Marlborough region of New Zealand, the name Spitfire, is likely a nod to the World War II aircraft of the same name and the grapes for this wine were grown on what was formerly an air force training base.

The color, was a beautiful straw yellow. On the nose,  it was more complex than what I'm used to with peach, tropical fruit and spice, a more prevalent minerality,  less grapefruit and subtle grassy notes.

On the palate, it seemed sturdier - a bit reigned in. This however is not a bad thing. The structure was noticeable and worth a few extra dollars by itself.  I loved how the wine evolved. The complexity was on the palate as well.  In addition to minerality and citrus notes, there was an herbal or almost green bell pepper note – like when the growing season has been dry and green pepper wants to be hot, but not as hot as a jalapeno or Serrano, just hot for a green bell pepper - a hint of that was most enjoyable.

If you enjoy Kim Crawford, I’d invite you to A/B these two wines.  It was great fun and yes, justified the price. It’s not to say this has replaced the other for me, it’s not necessarily better, just a different experience that I’m anxious to repeat.

We enjoyed this with Grilled Swordfish with Summer Succotash.  I also think it would be great with Lobster Risotto. To print or save the recipes, click the links below. 

Grilled Swordfish with Lime Crema

Summer Succotash

Lobster Risotto