Sauvignon Blanc is the perfect wine to drink this time of year. Its crisp acidity and medium weight pair perfectly with a wide variety of foods, including all those yummy veggies that start popping up in the spring. And although the Napa Valley is known for its big Chardonnays and even bigger Cabernets, there are some great Sauvignon Blancs that come from the area. One of our favorites is the Cliff Lede Sauvignon Blanc from the Stags Leap District.Cliff Lede Vineyards is located in the heart of the Stags Leap District, right off the Yountville Cross Road. It’s a beautiful winery built by Cliff Lede, a Canadian businessman who hired some top Napa Valley talent to make his wines, including viticulturist David Abreu, winemaker Michelle Edwards (formerly from Colgin Vineyards) and consultant Michel Rolland. All of the wines are good but the Sauvignon Blanc is my particular favorite…especially in the spring.
I paired the Sauvignon Blanc with my baked halibut and mango avocado salsa. The 2007 vintage has lush aromas of passion fruit and honeysuckle and crisp, vibrant flavors of citrus, melon and of course, more passion fruit. It’s a little fuller on the palate than other Sauvignon Blancs giving it a richer mouthfeel and long finish.
Find it online at http://www.cliffledevineyards.com/.
Written by Linzi
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