Wines for summer |

Wines for summer

David White
Special to the Daily

The climate is working for Sauvignon Blancs this year, said Anne Dowling, owner of Ridge Street Wines in Breckenridge.

Poor Sauvignon Blanc. For years, some of America’s most prominent wine critics have bashed the grape. In Slate magazine, Sauvignon Blanc was once described as “maddeningly dull.” Wine Enthusiast’s West Coast editor has criticized the grape for failing to elicit “profound excitement.”

Hogwash. Like every wine grape, Sauvignon Blanc demands the right soil, the appropriate climate and a skilled winemaker. When those demands are met, the grape can produce remarkably fresh, complex wines, capable of expressing a sense of place and provoking emotion.

Anne Dowling, owner of Ridge Street Wines in Breckenridge, said Sauvignon Blancs are “benefitting from global warming” this season. The demands, the right soil and appropriate climate, are working for the Sauvignon Blanc industry, according to Dowling.

Whether paired with a simple green salad, enjoyed on a hot summer day with ceviche, or consumed as an aperitif, Sauvignon Blanc can be delightful. And in July and August, it’s hard to find a better match for the weather.

I’ve had two ‘aha’ moments with Sauvignon Blanc.

The first came two years ago while visiting Chimney Rock Winery in the Napa Valley. Prior to tasting the company’s lineup of Cabernet Sauvignons, the winemaker handed me a glass of her “Elevage Blanc,” a blend of Sauvignon Blanc and Sauvignon Gris that’s aged in a combination of stainless steel and neutral oak.

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It’s an expensive wine, retailing for about $40 per bottle. But it’s worth it. Chimney Rock’s Elevage Blanc is stunningly layered and exceptionally gulpable. And it seems to linger on the palate forever.

Chimney Rock isn’t the only producer making top-flight Sauvignon Blanc in California. In Napa, those who are willing to splurge should seek out the offerings from Spottswoode, Grgich Hills, and MAZE Wines. In Sonoma, the Sauvignon Blanc from Merry Edwards is in a league of its own.

My second “aha” moment occurred at a seminar on the versatility of South African Sauvignon Blanc, hosted by Duncan Savage of Cape Point Vineyards, one of South Africa’s most well-known winemakers.

We made it through wines from six producers, all from different parts of South Africa. Each wine had balance, complexity, and freshness – and I would have confidently put any of them up against the finest Sauvignon Blancs in the world.

This isn’t to say that there aren’t a lot of terrible Sauvignon Blancs.

In South Africa and France, where the best examples are marked by subtle aromatics, like chalk and white flowers, too many Sauvignon Blancs are excessively green. Sometimes, the wines smell like over-the-hill asparagus and seem thin and alcoholic on the palate.

From France, Dowling suggests a White Bordeaux wine, which is a consistent Sauvignon Blanc at a good price.

In California, where Sauvignon Blanc is sometimes called “Fum Blanc,” the best bottles proudly show off the state’s sunshine by exhibiting rich tropical fruits with citrus undertones. Sometimes, however, California Sauvignon Blanc is too ripe and seems lifeless on the palate. And oftentimes, California winemakers bludgeon the grape with too much oak.

New Zealand has built its modern-day wine industry on zesty Sauvignon Blanc. The wines there are completely unique, marked by explosive aromas of fresh-cut grass and gooseberries. But occasionally, New Zealand Sauvignon Blanc can be too intense and seem artificial.

Such criticisms, however, aren’t particularly noteworthy. No grape consistently produces great wines.

Dowling said the best Sauvignon Blancs are aged in stainless steel. Those aged in oak, like a Chardonnay, become too heavy. Signs of a successful Sauvignon Blanc include crisp, citrus flavors like pink grapefruit and lemon or lime, while the not so good ones can taste “grassy,” too herbal or too “green peppery,” according to Dowling.

Perhaps the best thing about Sauvignon Blanc is its price. Dozens of wonderful examples cost less than $15 per bottle.

Put together a wine tasting with some friends. Pick out a warm weekend day and ask each guest to bring over a Sauvignon Blanc from somewhere different in the world – France, California, New Zealand, South Africa, even Chile and Italy.

Ridge Street Wines also sells wines by the glass to try, and the store always includes at least one Sauvignon Blanc.

Notice how they’re different. Then, figure out which ones you enjoy the most and why. Chances are, you’ll soon be able to stock your fridge with delicious wine on the cheap.

– David White is the founder and editor of and his columns are housed at

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