- Reustle wins 5 double golds at San Francisco Chronicle wine judgingPosted 4 days ago
- Ste. Michelle brands ride tall at Houston rodeo judgingPosted 4 days ago
- San Francisco Chronicle Wine Competition draws 6,850 entriesPosted 6 days ago
- Paterson takes Tantalus Vineyards to another levelPosted 1 week ago
- Oregon Riesling, we wish there was morePosted 1 week ago
- Oregon Tempranillo Celebration adds public tastingPosted 2 weeks ago
- Photojournalist looks back at 2016 vintage in Northwest winePosted 2 weeks ago
- Washington Malbec on the risePosted 2 weeks ago
- Ag Expo seminar features Woodward Canyon’s second generationPosted 2 weeks ago
- Walla Walla wine industry helps raise $26,908 for food bankPosted 3 weeks ago
Sauvignon Blanc a Pacific Northwest favorite
One of the Northwest’s longtime steadily growing white wines is Sauvignon Blanc.
In Washington, it is the No. 4 white grape, after Riesling, Chardonnay and Pinot Gris, bringing in about 7,000 tons during the 2014 harvest.
Often, Sauvignon Blanc is the first grape picked, usually around Labor Day. Winemakers appreciate its bright, sleek acidity, while consumers love it for its ability to perfectly pair with seafood, particularly shellfish such as oysters, crab or scallops.
While Sauvignon Blanc is a fairly important grape in Washington, it’s fairly rare elsewhere in the Pacific Northwest. For example, it ranks seventh among white varieties in Oregon – behind even Müller-Thurgau – but it can be found if you dig around.
Here are 10 examples of Sauvignon Blanc we’ve tasted recently.