- Ashley Trout to pour Walla Walla wines at pre-Oscar party in L.A.Posted 5 hours ago
- Merlot remains force in Northwest wine industryPosted 1 day ago
- Canadian wine industry toasts vintner Harry McWattersPosted 2 days ago
- Tax relief bill for small Washington wineries moves alongPosted 4 days ago
- Red Mountain turns more red and greenPosted 1 week ago
- WAWGG is now Washington Winegrowers AssociationPosted 2 weeks ago
- Okanagan Valley orchardists transition to stellar wines at C.C. JentschPosted 2 weeks ago
- Walla Walla builds on reputation as wine destinationPosted 2 weeks ago
- Tulalip dinner seminar features Chris Figgins of Leonetti CellarPosted 2 weeks ago
- Alexana, Chehalem glitter at American Fine Wine Invitational judgingPosted 2 weeks ago
Suave Sauvignon Blanc a Washington favorite
Lost amid the clamor for Chardonnay and Riesling is one of Washington’s most delicious and food-friendly white wines: Sauvignon Blanc.
The grape often associated with Bordeaux, Loire and New Zealand has been a steady favorite in Washington state for many years. In fact, it is the No. 4 white wine grape in the state, after Chardonnay, Riesling and Pinot Gris.
And there are many reasons to love Sauvignon Blanc, not the least of which is its ability to pair beautifully with the fresh ingredients that define Pacific Northwest cuisine. Ingredients such as scallops, crab, clams, oysters, halibut and trout, as well as direct-from-the-farm vegetables are perfect with the bright, crisp, fresh aromas and flavors of Washington Sauvignon Blanc.
In Washington, 2013 was a superb vintage for Sauvignon Blanc, and we have put together a collection of a dozen examples we’ve tasted recently.