I've noticed something that probably comes from your long experience: while other videos on grape varieties revolve around giving numbers and listing aromas (ie. a mainly descriptive view on the grape variety), you give a more integral view of its history, why and how it's spread over certain places, what makes the grape special in the wine world, and what kind of things people have done with it over time. Of course there's broad waypoints to understand what the grape gives off when vinified, but overall there's a more relaxed and holistic spirit to these videos than those with similar content. I don't mean to criticise other styles, but it's a nice change of perspective. It's as if, in order to understand the character of Batman, most videos focused on his lines in the movies, whereas here one finds a broader discussion on who he is, the context in which he lives and what he ultimately pursues; a completely different take, and I think that's good. Cheers!
Juan, I’m humbled. Very kind words. You’ve picked up on something that I try to bring to each video. There’s plenty of content that adequately covers a wide range of topics on UA-cam. I’m not trying to simply repackage it. I try, with varying degrees of success to add something new to a topic, something that can’t be found in a book or on a quick web search. Oftentimes that involves personal experience. And sometimes a bit of poor humor! 😂
@@bobpaulinskimasterofwine well, it's nice to know this style is a deliberate thing! The more personal view DOES indeed bring something completely different to other types of content creation, so there's big added value in it! Cheers 🍷
@@juanmanuelmunozhernandez7032 I appreciate that. It does take time to get acclimated to UA-cam. As for the videos, I'm just being myself. Hopefully that resonates with a broad audience. So far, the journey has been a lot of work, but a good deal of fun as well. Connecting with people has definitely been the best part.
Another great overview. I'd be very interested in the South African region overview video. It's always been a region that's been a little overlooked in my wine circle.
Having been raised on Bordeaux blanc blended SB starting in the 70’s, I find the idea that NZ SB is now the “benchmark” for this grape quite sad. NZ SB’s have become a “beverage” without much interest or integrity. I’d love to have access to NZ SB producers from the founding generation to ask them why they made the choice to ignore Semillon, which brings depth and roundness to SB.
The gush of NZ SB into major markets has resulted in many newer entry wine drinkers being exposed to countless affordable options. As for blending it, its more common in slightly warmer regions. Look at Loire where SB goes solo. At least the Aussies do blend it with Semillon from time to time. That could be its own separate video!
@@bobpaulinskimasterofwine Thanks so much for taking the time to reply. I see your point about the tsunami of relatively bland and approachable NZSB serving as an introduction for many drinkers, but I find that (in a retail setting) these wines have created expectations of profile, flavor, and low price that makes it nearly impossible to move these customers to other SB expressions. A bit like trying to move folks who use US Coke as a mixer to Mexican CocaCola, or Fever Tree’s marvelous and complicated Cola. I guess I’ll have to drill down into NZ climate and soils. The difference between NZ (cat pee, flabby, sweet) and Loire expressions is remarkable to me and offputting to me. Don’t get why (other than price) the NZ has become the benchmark. And yes, I’m voting for a video on Australian blended SB/Sem.
@@andrewyarosh1809I’ll look at doing a video on blending the two. I’m suggesting that very cool regions like Marlborough or the Loire show SB as a solo varietal. Slightly warmer regions, like Bordeaux blend it. SB generally performs better in cooler regions than Semillon.
hey bob: i for one would love to see a video on just n.z. sauvignon blancs as well as one on south african whites. i'm really pleased with 2 wines from n.z. - governor's bay and kia ora - both from marlborough. personally i am always looking for nice finds in the $15 range. these 2 do the trick for me. i'm going to try the netthingshof, which total wine carries in stock. your videos really are enjoyable and informative. i'm happy that i subscribed. thanks!
Hi Paul, thanks for the good word and I’m glad you subscribed as well. I’ll look at doing a NZ SB video. Let me know what you think of the South African SB.
I've been sticking with Rieslings and Torrontes this summer but I did have a Sauv Blanc, a Quivera which I thought was pretty good. This was a informative video. Thanks. On a M'sian note, I'm having friends over Labor Day and making a bunch of nyonya dishes from harvesting my garden. I'm offering Cremant, a dry and an off-dry Riesling, Cabernet Franc, and a N/A sparkling cider. What do you think?
I’ve not been invited? 😂 Your wine choices sound perfect for a late summer harvest get together. Crèmant is often outstanding, hopefully it’s a Bourgogne or one from Alsace. One can not go wrong with Riesling. It it’s a light style CF, consider given it a bit of a chill.
Bob, I have always found that if I am going to be introducing someone to wine, and they really haven't had fine wine. I go to the Sauvignon blanc for the wine I bust their vino virginity on. It is the wine that is at a price point where if they don't like it, it's no big deal. If they do like it it is a easy drinker and can be found everywhere. So, if they only drink Sauvignon blanc there is a lot of variety out there. This is kind of wine snobby. If a person has not developed a palate for fine wine giving them a taste of of $120 bottle verses a 8 dollar bottle is not going to work out the way you as a wine connoisseur would expect. In a way it's the "Pearls before swine" cliché. You need to develop what pearls taste like.
Ron, I’m catching up on the video comments at 5am. Still a bit groggy. Read your message, burst out laughing. I’m now fully awake! 😂😂 You raise a good point about Sauv Blanc. Many are based on heaps of primary fruit, perfect for a wide audience. And, good ones don’t cost a lot. Thanks for the message!
I’m late to the comments section but I enjoyed this video. It’s not my favourite varietal but definitely should not be ignored. I love the creamy style blended with a bit of semillon, whether it’s from Bordeaux or BC. The most striking expression of Sauvignon Blanc I’ve had was from Germany. The Pfalz is doing some amazing things with SB, Grauburgunder, and Chardonnay, as younger wine drinkers are looking to move beyond Riesling for dry whites that present a little less acidity. I’ve spent a lot of time in the middle Rhine valley, most recently in June 2023 and the SB that knocked my socks off with intense shrubbery was from Ingelheim, the producer being Bettenheimer.
I really want to try more higher end New Zeeland/South African sb's, however availibility can be a bit spotty here (NL) when Sancere and even Saint Bris are readily availible (usually worse pqr though)
Bob, what do you do with all the bottles you open in the videos? I mean, you usually say which one you will be drinking that night, but what happens to the rest (if they are nice wines, as I'm sure that if they are not nice you'll probably poor them down the sink or use them for cooking..) 😊
I am currently amazed by the quality of SB in Austrias Steiermark / Styria. After watching this video I opened a Tement Zieregg G STK Vinothekresevere 2020 which rivals wines like Silex in my opinion.
Thanks, Bob. Very often I'd prefer NZ Sauvignon Blanc or rose in a hot summer day, picnic, etc., however, I prefer French one with one with fish or seafood dinner. In NZ ones I just fin too much citrus notes to my taste.
My favorite expressions for Sauvignon Blanc come from Bordeaux, Alto Adige, South Africa, love Southern Right out of Hemel- En- Aarde Valley and New Zealand. I love Villa Maria’s sparkling Sauvignon Blanc. It’s definitely uses the carbonation method. I wanna know why New Zealand became famous for Sauvignon Blanc.
You’re hitting on some of my faves as well. Alto Adige 👍 I’ve not tasted the Villa Maria sparkling. Not sure of the precise history, but could be a couple of things. In the 1970s the first commercial SB near Auckland was produced. At the time, Marlborough had plentiful and cheap land. Could be based on economics. When I visited NZ about five years ago, heard another story. In the 1960s, the NZ wild mussel trade collapsed due to over harvesting. The waters off of Marlborough are now filled with mussel farms. Need something to wash it down!
Thank you, I’m glad you enjoyed it. Sauv Blanc is all the rage in many places, makes sense that a successful path would be replicated with other grape varieties. For many SB it’s quick press, separate from the grape skins, stainless steel fermented, no oak, no malolactic fermentation, early bottling. Very direct, simple approach. Also in inexpensive one once the equipment is available. Cheers!
Hi Bob, you really triggered a question with your affirmation: '... screw cup, which is not a bad thing for wines meant to be consumed young' or something similar. Does it mean that screw cups are not a good thing if you want to cellar the wine for a long time? I once asked a wine importer if there was a difference between cork and screw, and he said no difference whatsoever, but based on what you said, then there's a difference, right?
Hi Laura, there is definitely a difference. Wines under screwcap age more slowly. Cork allows for a tiny ingress of oxygen. The latest technology with screwcaps is trying to mimic a cork.
Thanks for the great video, and for giving Sauv blanc its due. As you say, there are a lot of haters out there, but I think SB is a bit of a victim of its own success. There are some beautiful examples around the world (my faves are extreme Sonoma Coast, Sancerre, dry and sweet Bordeaux). As you say, most are best young, but they can age. One of the most surprising and best wine experiences of last year was a 2007 Cloudy Bay Sauvignon Blanc from New Zealand. It was unbelievably delicious and complex. What a wine!!! I'll have to check out South Africa on your recommendation. Keep up the great work!
Yes- it was under screw cap, which probably contributed to its maintaining freshness. On another note, any idea how long wines can age under screw cap? @@bobpaulinskimasterofwine
@@noahcap The science applied to aging under screwcap is evolving. Some now allow a miniscule amount of air ingress to better mimic a cork. I've cellared wines for 20 years under screwcap. They maintain well, but I'm not convinced about the evolution. I think there will be much more on this topic over the next few years.
Very interesting, thanks for another great video. Thanks to one of your other videos, my go to Sauvignon Blanc is Kirkland's (Costco). It very good, priced right and available. I'm still hunting for a great budget version of that love child (LOL) , Cabernet Sauvignon. Thanks.
Matthew, thanks for the good word. The Kirkland SB is a crazy good deal. A bargain like that in Cab Sauv is much tougher to come by. When I said love child, it just came out that way. 😂
Thanks so much for the "hot tip" on South Africa! We will put it on our shopping list. Some of the oaked SB are nice, but I also enjoy the budget friendly wines especially coming from New Zealand.
I hope you enjoy the South African SB, Look for recent bottlings from Elgin or Stellenbosch. Western Cape will be cheaper but generally not nearly as interesting. As for New Zealand, so many fun wines! Cheers!
Bob, I recently had what used to be one of my favourite whites viz. Anselmi San Vincenzo from the Veneto. At one glass I thought I had opened the wrong wine, it is 70% Garganega and 30% Chardonnay and Sauvignon Blanc. Thus the S B playing a very small role, but it had an overwhelming influence. I thought it was a Loire S B because it was so herbaceous I almost had an allergy attack. I was really disappointed. I then responded to a person on a cooking video who had a question about S B for Chicken Francese, I thought it would not be the best choice as I didn't know where it was sourced and probably not the best from anywhere. I recommended a Loire Chenin Blanc instead which he tried and found it much better than the S B from his daughter. It may be good in some cases, but only good for certain foods. It seems that it is in the same place that Chardonnay was 40 years ago in my opinion.
Thank you for the comment. Just as small amounts of Cab Sauv can greatly impact a red, the same will happen with Sauv Blanc. It will often lift the acidity and alter the aromatics.
I’m curious, which Chenin did you recommend? I find that Chenin pairs very well with many dishes with brisk acidity and often a slight touch of sweetness. Technically bone dry versions can still give the impression of a slight sweetness that pairs well with a broad array of dishes.
Bob, When responding to this man on a cooking video I didn't know where he was from or how extensive an inventory he had to choose from. Thus, I suggested a Loire Chenin Blanc as it probably would have meant a Vouvray which I love. It has nice acidity, but it has a very nice mouth feel with just a hint of sweetness as you say making it great for delicate sauces for fish or poultry. Having spent 60 plus years in the Boston area, though I now live in Portland, Or I used to recommend it for lobster which has a mild taste , but with a slight sweetness to the meat as well. It worked well for white style sauces. I can't say I have ever tried a Steen as they are not always readily available. People seemed to like my suggestions. I thank the two M.W.'s I studied under 25 years ago in Boston who were incredibly down to earth. You I believe are cut from this same cloth, though even more humble, well in my humble opinion.
@@allanrinaldipaone9850 Allan, thank you for the detailed and considerate comment. Vouvray was one of the first wines that I was drawn to many year ago. My guess is Sandy Block and Bill Nesto were the two MW’s that you’re referring to. This was a very nice message, very much appreciated.
Thanks, Bob. I used to love SB, especially when I discovered NZ, especially Marlborough. Then I grew tired of it and the only SBs I was drinking came from the Loire - at nearly twice the price. One thing I do like though is aged SB occasionally. I have a bottle of five year old Greywacke that will probably be drunk later this year. I think it's time I got back on the horse but rather than go back to NZ immediately, I might follow your recommendation try a few SA examples first. Tonight, I shall be drinking a McLaren Vale Fiano.
Hi Steven, there’s enough variety in Sauv Blanc that I should keep your interest. Greywacke is a favorite of mine. I’m guessing the one you have is under a screw cap. SA is worth searching out. Many rave about the reds there, I think they over perform with the Sauv Blancs. McLaren Vale Fiano! That sounds like fun. 👍
@@bobpaulinskimasterofwine Yes, it is screw cap. You got me on to Fiano through your video a few weeks ago. This one is H&H on special offer at the supermarket. I have some SA reds: Meerlust Red '19 here at home and half a case each of Rubicon '15 and '17, which I shall leave in the merchant's cellars for another couple of years. Friends have just returned from SA and they visited Meerlust. I am looking forward to trying the Red fairly soon.
Great video and grape/ wine. In my studies it’s the only grape I can remember that really likes machine harvesting….with the thiols being much much higher…..my giveaway for a kiwi SB. but SA can show it too….and absolutely agree, SA is really underrated. Our wine tasting group last Wednesday did SA whites, we were all impressed. Favorites? Kiwi-Cloudy Bay, Italy,-Cantina Terlan, Bordeaux-Chateau Guiraud “G”, Loire-Hubert Brochard, SA-Mulderbosch……Cheers!
Thanks Carl. Thiols can manifest itself in many ways, sometimes not too pleasant! Machine harvesting at night can help in places with a wide diurnal temp swing. Cool nights help with firmer berries, less damage, less risk of oxidation. SB can be quite bulletproof in some years, but not if there is a rot issue. As always, I appreciate your comments.
This is such a great lesson, Bob, thank you! I loved that you spoke a bit to the economic advantages of Sauvignon Blanc. Awesome info. I second (or third?) the excitement for the SA video! I mean, for the journey of Pinotage alone, right? Its reputation seem's to have done a 180.
Thanks for the good word on the video. much appreciated! SA is a place with a long winemaking history, yet aside from a few high volume export markets, it remains relatively unknown. Pinotage had been my LEAST liked wine in the world. I mean not even a close second place, hated everything about it! Now, there are some excellent, fun options. Ok, you gave me the final needed nudge to do the SA video! Cheers!
@@bobpaulinskimasterofwine Brilliant! Really looking forward to it, and to hearing about your experience with those polarizing wines. Burnt tire, anyone? ;-) Cheers, my friend!
My favourite example so far has been Sattlerhof Gamlitz Sauvignon Blanc. I've also had some Sancerre and Malborough that I also liked. But the Sattlerhof was bright and concentrated in a way I haven't experienced with other SB. Funny you mentioned Moldova, I've had the Purcari Sauvignon Blanc and it was enjoyable. Great video as always!
So many good ones, Alto Adige is high on the list for me. I’ve had only one or two from Moldova, not easy to find here. Thanks for the good word on the video!
UA-cam has led me to a life of crime😂 that one cracked me up hahaha. Great video as always Bob, very informative keep it up!
Hahaha! I’m glad you enjoyed it. Thanks for the support.
Well. that was everything you need to know about Sauvignon B. And more, in 14 min..
Super video.. yet again.
Haha! Tried to pack in the information!
I've noticed something that probably comes from your long experience: while other videos on grape varieties revolve around giving numbers and listing aromas (ie. a mainly descriptive view on the grape variety), you give a more integral view of its history, why and how it's spread over certain places, what makes the grape special in the wine world, and what kind of things people have done with it over time. Of course there's broad waypoints to understand what the grape gives off when vinified, but overall there's a more relaxed and holistic spirit to these videos than those with similar content.
I don't mean to criticise other styles, but it's a nice change of perspective. It's as if, in order to understand the character of Batman, most videos focused on his lines in the movies, whereas here one finds a broader discussion on who he is, the context in which he lives and what he ultimately pursues; a completely different take, and I think that's good. Cheers!
Juan, I’m humbled. Very kind words. You’ve picked up on something that I try to bring to each video. There’s plenty of content that adequately covers a wide range of topics on UA-cam. I’m not trying to simply repackage it. I try, with varying degrees of success to add something new to a topic, something that can’t be found in a book or on a quick web search. Oftentimes that involves personal experience. And sometimes a bit of poor humor! 😂
@@bobpaulinskimasterofwine well, it's nice to know this style is a deliberate thing! The more personal view DOES indeed bring something completely different to other types of content creation, so there's big added value in it! Cheers 🍷
@@juanmanuelmunozhernandez7032 I appreciate that. It does take time to get acclimated to UA-cam. As for the videos, I'm just being myself. Hopefully that resonates with a broad audience. So far, the journey has been a lot of work, but a good deal of fun as well. Connecting with people has definitely been the best part.
Another great overview. I'd be very interested in the South African region overview video. It's always been a region that's been a little overlooked in my wine circle.
Thank you! South Africa is definitely a place that gets overlooked. I’ll look to post a video on it in the coming weeks.
Off topic, but the Netthingshof Chenin Blanc is nice too
Didn’t see the Chenin, but I’m not surprised to hear it. Cheers!
Having been raised on Bordeaux blanc blended SB starting in the 70’s, I find the idea that NZ SB is now the “benchmark” for this grape quite sad. NZ SB’s have become a “beverage” without much interest or integrity.
I’d love to have access to NZ SB producers from the founding generation to ask them why they made the choice to ignore Semillon, which brings depth and roundness to SB.
The gush of NZ SB into major markets has resulted in many newer entry wine drinkers being exposed to countless affordable options. As for blending it, its more common in slightly warmer regions. Look at Loire where SB goes solo. At least the Aussies do blend it with Semillon from time to time. That could be its own separate video!
@@bobpaulinskimasterofwine Thanks so much for taking the time to reply. I see your point about the tsunami of relatively bland and approachable NZSB serving as an introduction for many drinkers, but I find that (in a retail setting) these wines have created expectations of profile, flavor, and low price that makes it nearly impossible to move these customers to other SB expressions. A bit like trying to move folks who use US Coke as a mixer to Mexican CocaCola, or Fever Tree’s marvelous and complicated Cola.
I guess I’ll have to drill down into NZ climate and soils. The difference between NZ (cat pee, flabby, sweet) and Loire expressions is remarkable to me and offputting to me. Don’t get why (other than price) the NZ has become the benchmark.
And yes, I’m voting for a video on Australian blended SB/Sem.
@@andrewyarosh1809I’ll look at doing a video on blending the two. I’m suggesting that very cool regions like Marlborough or the Loire show SB as a solo varietal. Slightly warmer regions, like Bordeaux blend it. SB generally performs better in cooler regions than Semillon.
hey bob: i for one would love to see a video on just n.z. sauvignon blancs as well as one on south african whites.
i'm really pleased with 2 wines from n.z. - governor's bay and kia ora - both from marlborough. personally i am always
looking for nice finds in the $15 range. these 2 do the trick for me. i'm going to try the netthingshof, which total wine
carries in stock. your videos really are enjoyable and informative. i'm happy that i subscribed. thanks!
Hi Paul, thanks for the good word and I’m glad you subscribed as well. I’ll look at doing a NZ SB video. Let me know what you think of the South African SB.
I've been sticking with Rieslings and Torrontes this summer but I did have a Sauv Blanc, a Quivera which I thought was pretty good. This was a informative video. Thanks. On a M'sian note, I'm having friends over Labor Day and making a bunch of nyonya dishes from harvesting my garden. I'm offering Cremant, a dry and an off-dry Riesling, Cabernet Franc, and a N/A sparkling cider. What do you think?
I’ve not been invited? 😂 Your wine choices sound perfect for a late summer harvest get together. Crèmant is often outstanding, hopefully it’s a Bourgogne or one from Alsace. One can not go wrong with Riesling. It it’s a light style CF, consider given it a bit of a chill.
Had a Cape Point Isliedh 2013 last month, was great. Still fresh, but long and oily. Hey, how about a backyard tasting video with Dr. Pat?
Still holding up at ten years old?! Outstanding. I’m overdue to reach out to Pat. You’ve provided the necessary nudge. Thank you!
Bob, I have always found that if I am going to be introducing someone to wine, and they really haven't had fine wine. I go to the Sauvignon blanc for the wine I bust their vino virginity on. It is the wine that is at a price point where if they don't like it, it's no big deal. If they do like it it is a easy drinker and can be found everywhere. So, if they only drink Sauvignon blanc there is a lot of variety out there. This is kind of wine snobby. If a person has not developed a palate for fine wine giving them a taste of of $120 bottle verses a 8 dollar bottle is not going to work out the way you as a wine connoisseur would expect. In a way it's the "Pearls before swine" cliché. You need to develop what pearls taste like.
Ron, I’m catching up on the video comments at 5am. Still a bit groggy. Read your message, burst out laughing. I’m now fully awake! 😂😂 You raise a good point about Sauv Blanc. Many are based on heaps of primary fruit, perfect for a wide audience. And, good ones don’t cost a lot. Thanks for the message!
I’m late to the comments section but I enjoyed this video. It’s not my favourite varietal but definitely should not be ignored. I love the creamy style blended with a bit of semillon, whether it’s from Bordeaux or BC. The most striking expression of Sauvignon Blanc I’ve had was from Germany. The Pfalz is doing some amazing things with SB, Grauburgunder, and Chardonnay, as younger wine drinkers are looking to move beyond Riesling for dry whites that present a little less acidity. I’ve spent a lot of time in the middle Rhine valley, most recently in June 2023 and the SB that knocked my socks off with intense shrubbery was from Ingelheim, the producer being Bettenheimer.
I’m a white Bordeaux fan as well. Pfalz might be the most exciting wine region of the world. Many fantastic wines. Thank you for commenting.
I really want to try more higher end New Zeeland/South African sb's, however availibility can be a bit spotty here (NL) when Sancere and even Saint Bris are readily availible (usually worse pqr though)
Hopefully, you’ll get the chance to find some high end NZ and SA wines, but having a good supply of Sancerre and St Bris isn’t too bad!
Bob, what do you do with all the bottles you open in the videos? I mean, you usually say which one you will be drinking that night, but what happens to the rest (if they are nice wines, as I'm sure that if they are not nice you'll probably poor them down the sink or use them for cooking..) 😊
Some goes to a neighbor, some I’ll gas and use later, some for cooking. A few get dumped down the drain.
Ive not tasted many sauv blancs outside of Californian, but so far my very favorite is Cloudy Bay from New Zealand.
Cloudy Bay is the iconic source from NZ. One of the defining producers of Marlborough. Search out Craggy Range.
Hey Bob, how about a backyard blind tasting with Dr Pat? Pretty sure he mentioned you in a video a while ago. And invite Peter K!
Hi Jim, I’ll reach out to Pat. I’ll do it soon!
I am currently amazed by the quality of SB in Austrias Steiermark / Styria. After watching this video I opened a Tement Zieregg G STK Vinothekresevere 2020 which rivals wines like Silex in my opinion.
You’re not messing around, a rock star bottling! Didier Dagueneau is amazing, would love to try the two side by side.
Wairau Rivers SB at Costco for $11.99 is my new house white in the summer ❤
That’s a good deal!! 👍
😂😂😂😂 UA-cam led you to a life of crime 😂😂😂😂😂 the way you say it so serious, you might as well be British 😂😂😂😂
😂😂 I’ve spent plenty of time there over the years. 😂😂
Thanks, Bob. Very often I'd prefer NZ Sauvignon Blanc or rose in a hot summer day, picnic, etc., however, I prefer French one with one with fish or seafood dinner. In NZ ones I just fin too much citrus notes to my taste.
Maybe give South Africa a try. Thank you!
@@bobpaulinskimasterofwine absolutely, will do. Thanks
Innocent bystander Sauvignon Blanc, my go-to
Been there, nice tasting room, good wine.
My favorite expressions for Sauvignon Blanc come from Bordeaux, Alto Adige, South Africa, love Southern Right out of Hemel- En- Aarde Valley and New Zealand. I love Villa Maria’s sparkling Sauvignon Blanc. It’s definitely uses the carbonation method. I wanna know why New Zealand became famous for Sauvignon Blanc.
You’re hitting on some of my faves as well. Alto Adige 👍 I’ve not tasted the Villa Maria sparkling. Not sure of the precise history, but could be a couple of things. In the 1970s the first commercial SB near Auckland was produced. At the time, Marlborough had plentiful and cheap land. Could be based on economics. When I visited NZ about five years ago, heard another story. In the 1960s, the NZ wild mussel trade collapsed due to over harvesting. The waters off of Marlborough are now filled with mussel farms. Need something to wash it down!
Great lecture, as always.Thnx Bob!
Noticed that wine makers try to direct vinification of other grape sorts toward s blanc aromas.
Thank you, I’m glad you enjoyed it. Sauv Blanc is all the rage in many places, makes sense that a successful path would be replicated with other grape varieties. For many SB it’s quick press, separate from the grape skins, stainless steel fermented, no oak, no malolactic fermentation, early bottling. Very direct, simple approach. Also in inexpensive one once the equipment is available. Cheers!
Hi Bob, you really triggered a question with your affirmation: '... screw cup, which is not a bad thing for wines meant to be consumed young' or something similar. Does it mean that screw cups are not a good thing if you want to cellar the wine for a long time? I once asked a wine importer if there was a difference between cork and screw, and he said no difference whatsoever, but based on what you said, then there's a difference, right?
Hi Laura, there is definitely a difference. Wines under screwcap age more slowly. Cork allows for a tiny ingress of oxygen. The latest technology with screwcaps is trying to mimic a cork.
Screwcaps are ideal for wines meant to be consumed when youthful. It helps to maintain the primary fruit character
Thanks for the great video, and for giving Sauv blanc its due. As you say, there are a lot of haters out there, but I think SB is a bit of a victim of its own success. There are some beautiful examples around the world (my faves are extreme Sonoma Coast, Sancerre, dry and sweet Bordeaux). As you say, most are best young, but they can age. One of the most surprising and best wine experiences of last year was a 2007 Cloudy Bay Sauvignon Blanc from New Zealand. It was unbelievably delicious and complex. What a wine!!! I'll have to check out South Africa on your recommendation. Keep up the great work!
Thanks for the good word, very much appreciated. I’d like to try an older Cloudy Bay! I’m guessing the ‘07 was under a screw cap.
Yes- it was under screw cap, which probably contributed to its maintaining freshness.
On another note, any idea how long wines can age under screw cap? @@bobpaulinskimasterofwine
@@noahcap The science applied to aging under screwcap is evolving. Some now allow a miniscule amount of air ingress to better mimic a cork. I've cellared wines for 20 years under screwcap. They maintain well, but I'm not convinced about the evolution. I think there will be much more on this topic over the next few years.
Very interesting, thanks for another great video. Thanks to one of your other videos, my go to Sauvignon Blanc is Kirkland's (Costco). It very good, priced right and available. I'm still hunting for a great budget version of that love child (LOL) , Cabernet Sauvignon. Thanks.
Matthew, thanks for the good word. The Kirkland SB is a crazy good deal. A bargain like that in Cab Sauv is much tougher to come by. When I said love child, it just came out that way. 😂
@@bobpaulinskimasterofwine The love child comment was hilarious. I had to comment
@@Matt_Bykowski It just hit me in the moment. 😂
Pouilly Fume so far for me is my top tier with its nice fruits
There’s a lot to like there. Had one recently from Masson Blondelet, outstanding!
Thanks so much for the "hot tip" on South Africa! We will put it on our shopping list. Some of the oaked SB are nice, but I also enjoy the budget friendly wines especially coming from New Zealand.
I hope you enjoy the South African SB, Look for recent bottlings from Elgin or Stellenbosch. Western Cape will be cheaper but generally not nearly as interesting. As for New Zealand, so many fun wines! Cheers!
Bob, I recently had what used to be one of my favourite whites viz. Anselmi San Vincenzo from the Veneto. At one glass I thought I had opened the wrong wine, it is 70% Garganega and 30% Chardonnay and Sauvignon Blanc. Thus the S B playing a very small role, but it had an overwhelming influence. I thought it was a Loire S B because it was so herbaceous I almost had an allergy attack. I was really disappointed. I then responded to a person on a cooking video who had a question about S B for Chicken Francese, I thought it would not be the best choice as I didn't know where it was sourced and probably not the best from anywhere. I recommended a Loire Chenin Blanc instead which he tried and found it much better than the S B from his daughter. It may be good in some cases, but only good for certain foods. It seems that it is in the same place that Chardonnay was 40 years ago in my opinion.
Thank you for the comment. Just as small amounts of Cab Sauv can greatly impact a red, the same will happen with Sauv Blanc. It will often lift the acidity and alter the aromatics.
I’m curious, which Chenin did you recommend? I find that Chenin pairs very well with many dishes with brisk acidity and often a slight touch of sweetness. Technically bone dry versions can still give the impression of a slight sweetness that pairs well with a broad array of dishes.
Bob, When responding to this man on a cooking video I didn't know where he was from or how extensive an inventory he had to choose from. Thus, I suggested a Loire Chenin Blanc as it probably would have meant a Vouvray which I love. It has nice acidity, but it has a very nice mouth feel with just a hint of sweetness as you say making it great for delicate sauces for fish or poultry. Having spent 60 plus years in the Boston area, though I now live in Portland, Or I used to recommend it for lobster which has a mild taste , but with a slight sweetness to the meat as well. It worked well for white style sauces. I can't say I have ever tried a Steen as they are not always readily available. People seemed to like my suggestions. I thank the two M.W.'s I studied under 25 years ago in Boston who were incredibly down to earth. You I believe are cut from this same cloth, though even more humble, well in my humble opinion.
@@allanrinaldipaone9850 Allan, thank you for the detailed and considerate comment. Vouvray was one of the first wines that I was drawn to many year ago. My guess is Sandy Block and Bill Nesto were the two MW’s that you’re referring to. This was a very nice message, very much appreciated.
Thanks, Bob. I used to love SB, especially when I discovered NZ, especially Marlborough. Then I grew tired of it and the only SBs I was drinking came from the Loire - at nearly twice the price.
One thing I do like though is aged SB occasionally. I have a bottle of five year old Greywacke that will probably be drunk later this year.
I think it's time I got back on the horse but rather than go back to NZ immediately, I might follow your recommendation try a few SA examples first.
Tonight, I shall be drinking a McLaren Vale Fiano.
Hi Steven, there’s enough variety in Sauv Blanc that I should keep your interest. Greywacke is a favorite of mine. I’m guessing the one you have is under a screw cap. SA is worth searching out. Many rave about the reds there, I think they over perform with the Sauv Blancs. McLaren Vale Fiano! That sounds like fun. 👍
@@bobpaulinskimasterofwine Yes, it is screw cap. You got me on to Fiano through your video a few weeks ago. This one is H&H on special offer at the supermarket.
I have some SA reds: Meerlust Red '19 here at home and half a case each of Rubicon '15 and '17, which I shall leave in the merchant's cellars for another couple of years. Friends have just returned from SA and they visited Meerlust. I am looking forward to trying the Red fairly soon.
@@stevenholt4936 Years ago, Meerlust was one of the first very good SA wines that I tasted. Rubicon is a sentimental fave.
Great video and grape/ wine. In my studies it’s the only grape I can remember that really likes machine harvesting….with the thiols being much much higher…..my giveaway for a kiwi SB. but SA can show it too….and absolutely agree, SA is really underrated. Our wine tasting group last Wednesday did SA whites, we were all impressed. Favorites? Kiwi-Cloudy Bay, Italy,-Cantina Terlan, Bordeaux-Chateau Guiraud “G”, Loire-Hubert Brochard, SA-Mulderbosch……Cheers!
Thanks Carl. Thiols can manifest itself in many ways, sometimes not too pleasant! Machine harvesting at night can help in places with a wide diurnal temp swing. Cool nights help with firmer berries, less damage, less risk of oxidation. SB can be quite bulletproof in some years, but not if there is a rot issue. As always, I appreciate your comments.
Hello Bob, first time watching your program. Very educational, enjoy it very much!! Thanks!!
Hello! I’m glad to read your comment. I hope you subscribed! Cheers. 🍷
Great video 👍
Much appreciated. Thanks!
A UC Davis professor told me SB is extremely vigorous (rivaling tempranillo in vigor) making it costly to prune in regions of easy water.
Yep, SB is vigorous. In very fertile places it’ll push green growth like crazy making it challenging to manage.
Any recommendations for German Sauvignon Blanc? (or Austria or Südtirol)
Had a nice one from 2022 Jochen Uebel from the Pfalz. From Austria, 2021 Zantho SB from Burgenland. Sudtirol, had a nice one from Gilfenstein.
This is such a great lesson, Bob, thank you! I loved that you spoke a bit to the economic advantages of Sauvignon Blanc. Awesome info. I second (or third?) the excitement for the SA video! I mean, for the journey of Pinotage alone, right? Its reputation seem's to have done a 180.
Thanks for the good word on the video. much appreciated! SA is a place with a long winemaking history, yet aside from a few high volume export markets, it remains relatively unknown. Pinotage had been my LEAST liked wine in the world. I mean not even a close second place, hated everything about it! Now, there are some excellent, fun options. Ok, you gave me the final needed nudge to do the SA video! Cheers!
@@bobpaulinskimasterofwine Brilliant! Really looking forward to it, and to hearing about your experience with those polarizing wines. Burnt tire, anyone? ;-) Cheers, my friend!
@@jpdonovan3753 Hopefully, no burnt tire or bandages! Never good descriptors for a wine! Take care.
My favourite example so far has been Sattlerhof Gamlitz Sauvignon Blanc. I've also had some Sancerre and Malborough that I also liked. But the Sattlerhof was bright and concentrated in a way I haven't experienced with other SB. Funny you mentioned Moldova, I've had the Purcari Sauvignon Blanc and it was enjoyable. Great video as always!
So many good ones, Alto Adige is high on the list for me. I’ve had only one or two from Moldova, not easy to find here. Thanks for the good word on the video!
my absolute favorite grape - thank you so much for this video! I appreciate your insight and knowledge. Cheers 🙂
There’s a lot to like with SB! I appreciate the good word and your support. Cheers!
I find gewürztraminer grapes taste a fair bit like finished wines as well
That sounds right, but I’ve never had freshly picked Gewurztraminer. I bet that was very good!