It’s spring time—the flowers are blooming, the birds are singing and the latest wines are available. New wines have been released from our friends at Girard and Sonoma Coast Vineyards.
Girard is known by their fans for its Artistry blend red wine. After blending the Artistry, they had so much extra Cab wine from all the different vineyards that they created a Napa Cabernet Sauvignon from it. While the Girard Artistry is a culmination of their winemaking philosophy, the Girard 2008 Napa County Cabernet Sauvignon is that same philosophy applied to a single varietal at an exceptional value. Winemakers, Marco DiGiulio and Zach Long have developed this Napa County Cab to be a very food friendly wine that can be enjoyed with everyday meals. It pairs well with red meat such as a nice savory pot roast, or, now that the weather is getting warmer, a juicy grilled steak with fire-roasted vegetables.
Speaking of nice weather…warmer temperatures call for something light and refreshing, such as the Girard 2009 Sauvignon Blanc. Girard’s winemakers have developed an identifiable flavor profile that expresses the characteristics of the terrior where the Sauvignon Blanc is grown. Because the winemakers, as well as fans of the Sauvignon Blanc, love its clean crisp flavors, they strive to maintain consistency across vintages so that customers can be assured of the same great wine year after year. The Girard Sauvignon Blanc is an award-winning pairing with fresh oysters on the half-shell or enjoy it with lighter seafood such as a classic red snapper ceviche or cilantro lime shrimp.
What makes the SCV 2009 Sauvignon Blanc so special? It’s a combination of scarcity and winemaking style. Most Sauvignon Blanc is grown in warmer regions, but the fruit for SCV is grown along the Sonoma Coast, once considered too cool for this varietal. It produces a complex and richer wine. In addition, about one-third of the fruit is the Sauvignon Musque clone which adds deep fruit flavors of pear, fig, apricot and warm tropical fruits along with the traditional citrus and grapefruit components. There’s no grassiness on the nose or palate. But great fruit would be nothing without great winemaking. The SCV Sauvignon Blanc is 50% fermented in stainless to retain the bright fresh character and 50% fermented and aged 6 months “sur lees” in French oak to give it complexity and a creamy rich mouthfeel. The 2009 SCV Sauvignon Blanc makes a great apertif but also pairs especially well with seafood—it’s wonderful with sushi—and is great with goat cheese. Try it will goat cheese and jalapeño jelly on a water cracker—yum! It’s a versatile wine and its crisp acidity makes it ideally suited for spicy Thai, Indian and Asian cuisine.