“The sun had already set behind the mountains, and the sky had been drained of color. The trellises of sauvignon blanc flowed down the hill in even rows toward the valley floor. Whatever I was looking for, it wasn’t outside. As far as I could tell, the grapes were minding their own business” ~ Frederick Weisel

Good Morning!

Welcome to Tuesday’s Open Thread. I hope you all had a safe Labor Day Holiday. Since we are officially closing out the summer, I thought I would take one last chance to include another summer wine before we start thinking about fall. Can you guess which one?

The Chameleon Grape

Named the “Wild White” with origins in the South of France, Sauvignon Blanc is the most widely planted grape in the world. With its wide range of flavors, you might call this grape a bit of an opportunist. Depending on where it is grown, its characteristics can change. Most well known in France’s Loire Valley, it is a rich dry white with distinct herbal notes. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

Sauvignon Blanc Wine Characteristics

FRUIT FLAVORS (berries, fruit, citrus)
Lime, Green Apple, Asian Pear, Kiwi, Passionfruit, Guava, White Peach, Nectarine

OTHER AROMAS (herb, spice, flower, mineral, earth, other)
Green Bell Pepper, Gooseberry, Basil, Jalapeño, Grass, Tarragon, Lovage, Celery, Lemongrass, Box of Chalk, Wet Concrete

OAK FLAVORS (flavors added with oak aging)
Vanilla, Pie Crust, Dill, Coconut, Butter, Nutmeg, Cream

The Perfect Pairing

The range of foods that go well with Sauvignon Blanc most certainly gave this girl some ideas! If you enjoy anchovies done well, this pasta dish is perfect with the citrusy and lightly herbal wines offered in this week’s tasting. I tried this with TJ’s Reserve wine, but it’ll work beautifully with the wine from New Zealand, and Coastal California as well. So why not be a little adventurous, and try out a yummy new recipe?

Ingredients
12 ounces spaghetti
1/4 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
One 2-ounce can flat anchovies, drained and chopped
Pinch of Aleppo pepper or crushed red pepper
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped oregano
1/4 cup chopped flat-leaf parsley
2 large egg yolks
Salt and freshly ground pepper

Instructions
Step 1
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Step 2
In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.

Step 3
In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

And Then There was Wine

Wine tastings are a very personal experience. When we have tastings at Trader Joe's, everyone's wine preference is uniquely their own. This week we featured six Sauvignon Blancs from different regions with very different flavor notes. Three of them I really enjoyed. The others, not so much. For today, I thought I'd write about the wines I preferred, rather than include all the wines we tasted. So let’s see which Sauvignon Blancs made the grade this week!

TJ's Wine Profile: Situated in the northeastern corner of New Zealand’s South Island, this location and varietal are what put the country on the international wine stage. Picton Bay Sauvignon Blanc stands out as the archetype. It comes from a family-owned-and-operated winery. Dad started the business; Daughter markets the business; Son-in-law makes the wine; and Mom, well…she’s the boss.

Blend Composition: 100% Sauvignon Blanc

Market Price: $14.99 +

TJ's Price: $7.99

My personal impression: Vibrant aroma of lime, grapefruit and passion fruit. Well balanced with intensity, refreshing acidity, and a lingering mineral finish.

Troublemaker’s Wine Profile: Stretching from Santa Barbara to Monterey, California’s Central Coast is a vast and varied region that hosts some of the premier vineyards in the country. Within this region, the effect of fog and cool breezes prolongs the growing season, increasing flavor developments and preserving the vivacious natural acidity in the grapes as well as adding more body and richness to the wine.

Blend Composition: 97% Sauvignon Blanc, 2% Riesling, 1% Grenache Blanc

Market Price: $21.99+

TJ's Price: $18.99

My personal impression: Not your usual sauvignon blanc, especially with the addition of riesling. Light and zesty. Fruit aromas and flavors of papaya and guava with notes of grapefruit on the nose, and a hint of honeysuckle. Really liked this one.

TJ's Wine Profile: Our TJ Petit Reserve label is used for wines we think are particularly special in the $5.99 to $7.99 price range. These are serious wines at prices generally 30-50% less to comparable brands of similar quality. This Sauvignon Blanc from Russian River Valley exhibits classic characteristics of this varietal – refreshing and fruity.

Blend Composition: 100% Sauvignon Blanc

Market Price: $10.99 +

TJ's Price: $7.99

My personal impression: Dry and refreshing with notes of melon and gooseberries. This was a lovely wine with a long crisp finish.

And Now for Something Different