Attributes:
|
| Producer: |
Chalk Hill Winery
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| Region: |
Sonoma County, United States
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| Varietal: |
Sauvignon Blanc
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| Bottle Size: |
750 ML
|
2005: CGCW Rating: 93
|
| Complexity: |
complex, deep, layered
|
| Flavors: |
minerally
|
| Fruit: |
ripe
|
2005: WineSpectator Rating: 89
|
| Acidity: |
clean, tangy
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| Complexity: |
rich
|
| Compliments: |
fragrant
|
| Flavors: |
honeysuckle, nectarine, pear, tangerine
|
| Texture: |
creamy
|
2004: CGCW Rating: 85
|
| Flavors: |
bitter
|
2004: WineSpectator Rating: 86
|
| Complexity: |
complex
|
2003: WineAdvocate Rating: 87
|
| Acidity: |
crisp
|
| Body: |
medium-bodied
|
| Complexity: |
complex
|
2003: WineEnthusiast Rating: 87
|
| Flavors: |
citrus, fresh herbs
|
2003: CGCW Rating: 88
|
| Body: |
full-bodied
|
| Flavors: |
apple, licorice, melon, oak, resin, spice, spicy, toast, vanilla
|
2003: WineSpectator Rating: 88
|
| Acidity: |
bright, lively, tangy, tart
|
| Aromas: |
floral
|
| Texture: |
fleshy
|
Food Matches:
|
| Cheese:
|
Feta, Fondue, Goat Cheese, Mozzarella, Parmesan, Ricotta, Swiss |
| Fish or Shellfish:
|
Ceviche, Salmon with Lemon |
| Fruits & Nuts:
|
Citrus Fruits, Mango Salsa |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme |
| Pasta & Grains:
|
Pasta with Pesto |
| Poultry & Eggs:
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Chicken Stir Fry, Chicken w/Lemon |
| Red Meat:
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Liver, Pate or Liver, Pork Chops |
| Sauces:
|
Vinaigrette, White Wine Sauce |
| Spicy Food:
|
Yakisoba |
| Vegetables:
|
Artichokes, Asparagus Quiche, Roasted Asparagus, Roasted Sweet Peppers, Salad, Spinach, Tomato |
Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
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