Haywire – Free Form – 2015
I tasted this wine at Okanagan Crush Pad which offers a cool tour of their wine making operation. The concrete tanks come from Italy and allow for the fermenting of...
Sauvignon Blanc is known for producing dry, acidic and crisp wines with a very distinct vegetal or herbaceous quality. The most notable at present come from the Loire Valley and New Zealand but many other new world countries are also producing some strong contenders. The key identifying markers are racy acidity, strong citrus flavour combined with that unmistakable grassy quality.
In terms of food pairings shellfish comes to mind and in particular oysters but it is a great salad wine and complements green vegetables vey nicely.