Posts Tagged ‘sauvignon blanc’

Vasse Felix Semillon Sauvignon Blanc & Ventisquero Queulat Carménère

Tuesday, 28 September, 2010

Ventisquero Queulat 2007 Maipo Valley CarménèreVasse Felix 2009 Margaret River Semillon Sauvignon BlancAnother double wine post. The first is a “Classic Dry White” blend from Vasse Felix in Margaret River, one of the major Western Australian vineyards. It’s a blend of Semillon and Sauvignon blanc, and tastes pretty much like it. There’s some grassy and herby tanginess from the Sauvignon blanc, tempered by the mild smoothness of the Semillon. I had it with some seafood chowder and grilled salmon. The acidity cut through the creamy chowder nicely. It wasn’t a particularly exciting wine, but not bad.

Next we have a Carménère from the Maipo Valley in Chile. This is the first time I’ve tried this grape variety and also my first Chilean wine. I wasn’t quite sure what to expect; I’d read that Carménère is similar to Merlot. But this had a character all its own. The aroma is strong and heady with the alcohol, and touches of dark fruits like plums and black cherries. In the glass it swirls thickly, coating the inside and running down in great viscous drips of deep red. It almost has a blood-like aura to it – I can easily imagine this is the sort of red wine that vampires drink.

The taste is more dark fruit, thick and rich and strong. There’s a touch of spiciness and a body that the wife identified as chocolatey. And there’s a bitterness there too, but it’s not harsh like raw tannin, it’s more the bitterness of a really dark chocolate. By itself, this is overpowering, but with a spicy meat dish it worked rather well I thought. I think this could do with some time to mature, but then I don’t really know what that would do to this. It was too much for my wife, but I thought it was pretty good with some food.

Mystery Creek 2008 Sauvignon Blanc

Friday, 19 February, 2010

Mystery Creek 2008 Sauvignon Blanc
I swear this isn’t a wine blog – I just happen to have tried another new wine tonight. I was excited about this one because so far I seem to have more of a taste for whites than reds, and I’d read a bit about New Zealand Sauvignon Blancs. Apparently they make a top class example of this grape style.

Being a Friday, we went out for dinner up the street at the local restaurant strip. We went to Garfish, which is a moderately upscale seafood place, with fish bought fresh at the market that day. M. had the grilled salmon with chips, while I opted for roasted barramundi with polenta. These seemed to complement the wine very nicely.

It was a pale straw colour, nothing too exciting there, and very fluid in the glass – as opposed to the thick streakiness I’ve seen in some wines. It took a while to identify the aroma, but once nailed down, it was quite definite. Tropical fruit – a hint of pineapple, and a stronger touch of banana. Yes, banana. In the mouth it was very different. It was acidic and citrusy, with a touch of lemon, developing into quite a powerful herby flavour. Nowhere near as strong as a herb-based liqueur like Jagermeister, but certainly heading in that direction.

I really liked it, but M. preferred the Chardonnay we’d had a couple of weeks ago at the same restaurant. That one was a touch oaky, which is still a flavour I’ve not yet grown to appreciate. It seems clear I prefer my whites in this clean, fruity, acidic style. Very nice.