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.