Various research institutes in NZ and France have been researching sauvignon blanc for some years, and Goode has brought together some of that research in a book that aims to provide growers and winemakers up to date information so they are better equipped to achieve the flavour profiles they’re looking for. There’s some interesting stuff for MW students and the like, too.
What is it about Marlborough that makes this patch of land so well suited to producing the crisp, pungent, immediately-appealing, refreshing mouthfuls of intensely herby and fruity wines that Brits go wild for?
If you’re into sauvignon blanc then Sancerre and Pouilly-Fumé are the names to conjure with, but France’s Loire valley offers many other opportunities to drink wines from this bright and zesty grape variety.
Four top Bordeaux producers recently got together in London to discuss climate change and the Bordeaux paradigm over the past 20 years. The news is not great for white wines.
The South African wine industry may be 350 years old, but it’s the freshness of the last decade that’s getting folk excited as producers carve out a new coastal identity for the 21st century.
South Africa’s vineyards are moving towards both the Atlantic and Indian Ocean coasts, and the variety mainly being planted in these cooler regions is sauvignon blanc.
South Africa’s 350-year-old wine industry has been revolutionised in the last 15 years, as planting restrictions have been removed, and new areas planted up with early successes.
Concise introduction to the world’s most highly reputed wine region.
Zesty sauvignon blanc from Marlborough, New Zealand is almost our favourite tipple.