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Sauvignon Blanc

Sauvignon Blanc / Fume Blanc

Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc.

Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews.

Sauvignon blanc should be served at around 52F and should be drunk within a few years.

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Chardonnay and food

Chardonnay is a relatively light white wine that, depending on where you get it from, can be buttery, oaky, minerally, fruity, or any combination of the above. The only way to know which a given Chardonnay is is to either hope the label / website tells you, or to learn about the region it comes from and hope it's a typical wine for that region.

Mild Cheddar

Crab cakes
Stuffed Clams
Smoked Salmon

Main Dishes
Chicken with cream sauce
Pork with cream sauce
Shrimp with cream sauce
Caribbean cuisine

mango, pineapple, honeydew

In general, avoid tomato based dishes - the sharp acidity of the tomato doesn't go well with the buttery flavors in a Chardonnay. Chardonnay is a light white wine, so things like steaks and game will overwhelm the flavor. The light, fruity flavors of Caribbean cooking go well.

Make sure you serve the Chardonnay COOL at around 55F - i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors.

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