Kiwi Calling
So….where’s he going with Kiwi? Country or fruit? Actually, BOTH! With summer in full swing, the prescription just has to be white wine. The weather, the food, the activities…they all beg for something cold, crisp, and versatile. For me, that says Sauvignon Blanc.
Long-time readers will remember we took a look at Sauvignon Blanc a year and a half ago. In fact, it was the first white wine I wrote about, other than the 2019 Holiday post which profiled sparkling wine.
Back then, we compared two different styles of Sauvignon Blanc: one from France (Sancerre) and the other from the U.S. In doing so, we skipped the home of many peoples’ favorite Sauvignon Blanc - New Zealand!
Kiwi. Check.
Well, it is time to right that wrong! With 50,000 acres planted to this varietal, New Zealand has established itself as the “Sauvignon Blanc capital of the world”. Only France grows more, with the best examples coming from the Sancerre and Pouilly-Fumé regions in the Loire Valley. Sauvignon Blanc is prolific, and, after NZ, is grown in Chile, South Africa, Moldova (Google Maps anyone?), the US (you may see the name Fumé Blanc), Australia and Romania. And don’t forget, Sauvignon Blanc is one of Cabernet Sauvignon’s parents!
Sauvignon Blanc is best known for its herbaceous and sometimes tropical flavors, accompanied by racy acidity. The New Zealand style of SB can lean toward those tropical fruit notes: think Passionfruit, Kiwi (and there it is), Lime and, you’ll see this in wine critic reviews sometimes, Gooseberry. Ever had a Gooseberry? Yeah, me neither. You can also get a herbaceous, “freshly cut grass” quality. And don’t forget that acidity. It is razor sharp. NZ SB benefits from long sunny days, balanced by cooling breezes from the nearby coast.
Ground Zero for NZ Sauvignon Blanc is the northern tip of the South Island, a region known as Marlborough.
Map please:
The Marlborough region surrounds the #1 on the map, and it is home to Our Wine: Whitehaven Sauvignon Blanc 2020. You should be able to find this easily for $17-18.
You know The Wine Doctor loves family producers, and this one is such a good story. Whitehaven was founded in 1994 by Greg and Sue White, who had spent the prior couple of years exploring Pacific Islands on this 48 foot sailboat:
Their daughter spent her first 6 months of life on the boat! Harboring in Marlborough, a haven from hurricane season, they helped some friends plant grapes. Inspired by this experience, they sold the boat and started a family winery, aptly called Whitehaven.
Look carefully at the label (a picture of New World simplicity) and you will see an anchor running through their logo. Sadly, Greg died of cancer in 2007, but Sue continues to actively lead the business, with daughter Samantha increasingly involved in the future of Whitehaven. Today, Whitehaven spans 250 acres across all three of Marlborough’s distinct growing regions: Wairau Valley; Awatere Valley and the Southern Valleys.
Tasting:
Red wines are generally viewed as having more complexity, but this white wine has a lot going on. In the glass the Whitehaven is a pale yellow. On the nose, the initial aroma is grapefruit. This was particularly true in the beginning when the wine was colder. As it warmed up a little, more tropical notes began to appear. Maybe passionfruit? On the palate, those citrus qualities are still there, but some tree fruit begins to show through…green apple and a little white peach. After that initial fruit hit, the acidity kicks in to deliver a zingy finish that just hangs in there. I know it sounds strange when describing wine, but the word “mouthwatering” actually comes to mind! Through it all the wine remains balanced and elegant.
Food:
As enjoyable as Sauvignon Blanc is on its own, it really shines when you see how versatile it is with food. For starters, NZ SB is a great match with things like oysters, shrimp cocktail and goat cheese. It’s that acidity!
Continuing on, greens with a vinaigrette base, a caprese salad, even gazpacho soup (which I actually had with this wine!)…all are good choices. SB also partners well with green vegetables, unlike most wines. For bigger plates think chicken, particularly if it has an herb-driven sauce, and delicate fish like sole. Lobster is fine too, unless you are one of those who likes a little lobster with their butter (you know who you are!!), in which case I recommend Chardonnay. And don’t forget Asian food - SB has you covered!
The Bottom Line:
Hard to go wrong here. There is a lot of good New Zealand Sauvignon Blanc to choose from. Sure, you can go with a bigger producer like Kim Crawford, or more upscale names like Cloudy Bay. But a family business producing consistently high quality wine at a fair price, how can you not give Whitehaven a try? I think you will be glad you did.
As I said last month: Let’s get out there - summer’s waiting! Time to sip, learn and have fun.
Until next time,
Cheers!