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Article: Wine, etc.: Sauvignon blanc options plentiful
- Article from:
- Capital (Annapolis)
- Article date:
- June 13, 2007
- Author:
CopyrightCopyright 2007 Capital (Annapolis). Provided by ProQuest LLC. (Hide copyright information)
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When the temperatures rise and the fare turns to seafood, we find
ourselves reaching for sauvignon blanc more often than chardonnay.
Sauvignon blanc has a range of characteristics from freshly mowed
grass to herbs. Unlike chardonnay, it does exceptionally well with
citrus sauces common to many seafood dishes. It is a perfect match,
for instance, with scallops marinated in lemon or lime juice.
As just an apertif, it has the crisp acidity to make it more
refreshing than chardonnay. You can serve it alongside fresh fruit,
cheese and vegetables without fear.
Although some producers are trying to make sauvignon blanc more
complex with oak fermentation, the best versions are made in
stainless ...