Sauvignon Blanc Day!

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Every first Friday in May, winemakers in Marlborough, New Zealand come together to celebrate the crispy, white grape known as Sauvignon Blanc. Since the early 1980s, New Zealand has been producing some very reputable Sauvignon Blancs, especially on South Island, home to Marlborough, their largest region.

Sauvignon Blancs from this area are very herbaceous and fruit-forward, with grapefruit and tropical fruit notes. These wines are usually high in acid and are almost always dry. They pair well with young, creamy cheeses, white meats like chicken, pork or turkey and just about any fish, including shellfish. The acidity of the wine bursts through in high fat dishes like vegetarian quiche, casseroles and lasagna.

So despite the cool start to this spring season, chill your favorite bottle of New Zealand Sauvignon Blanc today and celebrate this delightful white with Kiwis around the world.

Cin Cin!

Author: wineauxliving

Kim K. spent many years in the trade show and special event industry before following her passion by taking some wine classes. She took two with the American Sommelier Association in New York City, receiving certificates of completion - one in 2010 for their Foundation Course and one in 2011 for Viticulture and Vinification. In December 2015, she left the event industry behind and completed the Certified Specialist of Wine course with The Westchester Wine School. She has been working in the wine industry since 2016. Blogging on and off since 2009 on various topics, Kim is happy to return to the blogosphere with her wine blog. She is a resident of the lower Hudson Valley in New York.

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