Suave Sauvignon Blanc a Washington favorite

By on January 18, 2015
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Fume Blanc

Sauvignon Blanc grapes arrive at Barnard Griffin Winery in Richland, Wash. Barnard Griffin is one of the few wineries left to label the wine as “Fumé Blanc.” (Photo by Andy Perdue/Great Northwest Wine)

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.

About Great Northwest Wine

Articles authored by Great Northwest Wine are co-authored by Eric Degerman and Andy Perdue. In most cases, these are wine reviews that are judged blind by the Great Northwest Wine tasting panel.

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