part 1 of 4
SAUVIGNON
BLANC
This
is the extremely well-known grape that provides top wines in the
regions of Bordeaux, the Bergerac, and the Loire. The wines from this
grape are known as Blanc Fume, whilst in America and Mexico they are
known as Fume Blanc. In any event these wines still bear the
Sauvignon name on their labels. Good Sauvignon Blanc is available
these days almost throughout the world.
GOOD WINE |
With
Sancerre and Pouilly Fume in the Loire region, the taste and scent of
green asparagus is also noted, and sometimes fennel or aniseed and a
hint of liquorice can be distinguished. The most expressive
Sauvignon's originate from New Zealand which treat you to an
explosion of tropical fruit, grapefruit, and gooseberry. Sauvignon
tastes best when young.
CHARDONNAY
GOOD WINE |
Chardonnay
is often fresh and pleasant when not aged in oak casks. When matured
in such a manner, Chardonnay changes into a fat, creamy wine with
characteristic scent and flavour, that mainly evokes thoughts of
freshly toasted bread, thickly spread with butter.
Some
winemakers do not have the necessary skill to strike the balance
between oak and fruit and produce wines in which a sticky, almost
sickly vanilla taste of American oak predominates. This is a shame
because a well made Chardonnay should have a hearty nose in which
exotic fruit, peach, melon, pineapple, and citrus fruit can be
distinguished.
The taste and perfume of aged
white Burgundies contain hints of nuts, predominantly hazelnuts or
walnuts.
SEMILLON
A
pure Semillon is surely not to be scorned but the problem is that the
grape contains little acid so that other grapes are generally added.
In Europe this is generally Sauvignon (Bordeaux and Bergerac) but the
white Semillon grape is often blended with Chardonnay in Australia to
make a more lush wine, especially if the grapes are affected by the
beneficial fungus
Botrytis cinerea,
which shrivels the grapes. This concentrates the perfume, flavour,
and sugars. Typical example of wines that benefit from the so-called
'noble rot' are Sauternes, Barsac. Monbazillac, and Saussignac.
A
Semillon can be distinguished by its nose and taste of juicy fruit
such as peach, apricot, or mango with definite undertones of honey
and occasional hint of hot butter.
Chenin
Blanc's renown is based on the superb Loire wines of Vouvray, Saumur,
Anjou, Bonnezeaux, Chateaux du Layon, and Quart de Chaumes. In South
Africa the grape is also known under the name of Steen.
Chenin
Blanc has a fresh acidic taste which is not only valued in dry and
sparkling wines. Especially in sweet wines the fine acidity provides
additional body and balance and extends the wine's life. A Chateaux
du Layon of the best vintages can be kept for more than 30 years.
Sweet Loire wines need to be laid down for at least ten years before
they are at their best. Then you will be treated to a cocktail of
honey, peach, apricot, fragrant flowers, hazelnuts, and much more,
depending on the soil in which the vine is grown.
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