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SAUVIGNON BLANC
Sauvignon Blanc and Food
The great virtue of these wines is their compatibility with food due to their firm acidity, accessible
structure and fresh fruit flavors. Unblended, lighter styled wines are most delicious with our shellfish
creations. The more complex, oaked versions may serve as the perfect foil for richer-textured seafood.
WASHINGTON / OREGON
154. Chateau Ste. Michelle - Barrel Fermented Columbia Valley 2005/24.-
156. Barnard Griffin Washington 2005/21.-
157. Robert Karl Horse Heaven Hills 2006/31.-
158. Woodward Canyon - Estate Walla Walla Valley 2005/63.-
FRANCE
165 Sancerre - Domaine Cherrier Loire Valley 2006/42.-
166 Pouilly-Fume - Francis Blanchet Loire Valley 2005/38.-
167 Quincy - Henri Bourgeois Loire Valley 2005/33.-
CALIFORNIA
176. Duckhorn Napa Valley 2005/57.-
178. Grgich Hills Napa Valley 2005/60.-
180. Spottswoode Napa Valley 2003/67.-
181 Hanna Russian River Valley 2005/34.-
182 Groth Napa Valley 2005/38.-
AUSTRIA
190 Tement Berghausen 1998/46.-
NEW ZEALAND/AUSTRALIA
193. Cloudy Bay Marlborough, NZ 2006/55.-
194. Kim Crawford Marlborough, NZ 2006/35.-
195. Babich Marlborough, NZ 2006/27.-
196. Omaka Springs Marlborough, NZ 2006/29.-
197. Coldstream Hills Australia 2004/33.-
198. Tohu Marlborough, NZ 2005/27.-
199 Four Sisters Australia 2003/26.-
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