Wine Paris, the brand-new Paris wine exhibition, took place during three days in February.
In Bordeaux, especially in Pessac-Léognan in the Graves region, the producers use barrel fermentation and ageing on the lees. Why is it so popular but still frowned upon by certain wine connoisseurs?
And the competition was fierce. Britt has been listed on Wine Business International’s Wine Media Power List and Per was in a previous life Vice President of an international tech company and an INSEAD alumni. Chile, surprisingly perhaps, is the … Consumers like this style so producers do what they can to enhance it.
Some certainly think so. You may opt-out by.
She started by asking an intriguing question: Is France still number one in the world of Sauvignon blanc?
Opinions expressed by Forbes Contributors are their own. This gives a creamy and full-bodied mouthfeel. EY & Citi On The Importance Of Resilience And Innovation, Impact 50: Investors Seeking Profit — And Pushing For Change. Among the many master classes on offer were one with Rebecca Gibb, Master of Wine and Sauvignon Blanc specialist. Four were from France, one was from Marlborough, New Zealand, and one was from Stellenbosch, South Africa.
At the master class, we tasted six wines blind.
Bordeaux, Sancerre and Pouilly-Fumé. We also run a wine travel business, BKWine Tours (listed as “world’s best wine tours”), that takes us travelling around the world’s wine regions a third of the year.
This was New Zealand's first Rugby World Cup loss since losing to France 20–18 in the 2007 Rugby World Cup quarter-final. Before being told which one was which we voted and the winner was Clos Henri from New Zealand (yes, a French-owned winery but still a New Zealand wine). We talked to one of the experts in the field to find out if this grape can make great wines and who, then, is the leader of the pack. But the wines have huge ageing potential. So perhaps one of the initial questions is answered, Sauvignon Blanc can make great wine.
It took the grape much, much longer to reach New Zealand but this far away country is rapidly catching up.
Oh yes, we also have one of the world’s biggest wine photography collections at BKWine Photography. We both visit some 200 wineries each year. Since the mid-1980s New Zealand has been known for its exuberant style of Sauvignon Blanc from the sunny region of Marlborough.
In Bordeaux, especially in Pessac-Léognan in the Graves region, the producers use barrel fermentation and ageing on the lees. But it didn’t stop one of the French participants in the master class to ask Rebecca: Will the New Zealand Sauvignon Blanc ever be as good as the French?
“We” means Per and Britt, husband and wife team, Swedish nationals.
However, a number of ambitious producers in the country are showing that there is more to Sauvignon Blanc than meets the eye (or the nose, maybe).
We got into wine, gastronomy and travel for passion. But the wines have huge ageing potential. All Rights Reserved, This is a BETA experience. Its distinctive aromatic character and the asparagus, passion fruit, green apples, and citrus flavours that greet you in the glass are often very attractive. Nobody talks about Sauvignon Blanc today without mentioning the thiols. Rebecca Gibb at WineParis on Sauvignon Blanc, copyright BKWine Photography. This preserves aromatics and acidity.
As for the other question, who makes the best, the jury seems still to be out. It is also a wine that is loved by many all over the world, often in a refreshing, aromatic, easy-drinking style. We love what we do and want to share it with you. Sauvignon Blanc is by many not considered as noble as for instance Riesling or Chardonnay. It is less obvious varietal Sauvignon Blanc.
nzherald.co.nz. This style will probably not pave the way to greatness. But is there more than it being a pool-side drink to Sauvignon Blanc? Of course, some New Zealand Sauvignon Blanc wines are already there and can easily be compared with the greatest of the French Sauvignon Blanc wines, from Bordeaux, Sancerre and Pouilly-Fumé.
The nose is less aromatic, more citrus and green apples with a lot of freshness on the palate.
Among the French wines were the superb Côte des Monts Damnés 2017 from Henri Bourgeois in Sancerre and the extraordinary Château Doisy-Daëne Sec 2016 from Bordeaux. One way is maybe to harvest by machine. There are very ambitious wines made in France, for example Sancerre and white Bordeaux, and also in New Zealand, a country that has almost built all its international reputation on this grape. Just harvested Sauvignon Blanc, copyright BKWine Photography.
“It is a fruity yet green wine”, says Rebecca.
The region has huge temperature differences between day and night. © 2020 Forbes Media LLC. You will have to decide for yourself. Best Wine Book in the World for Professionals. She has lived for six years in New Zealand, the New World country specialized in this grape variety.
But, says Rebecca Gibbs, “there is greatness in Sauvignon blanc”. New Zealand Herald . It is a wine you mostly drink young because what you are looking for is exactly this fruity, aromatic character, the vitality of a young wine.
Chile, surprisingly perhaps, is the number three Sauvignon blanc country in the world with 34,600 acres (14,000 hectares). Our five wine books have won national and international awards, e.g. We love what we do and want to share it with you. One of the most satisfying wines to taste blind is Sauvignon Blanc. “Research in Auckland”, says Rebecca, “shows that machine harvest, as opposed to hand harvest, give 5 to 10 times higher presence of thiols.” The reason for this is not yet quite clear. Its aromatic character is easy to recognise.
Sometimes almost overwhelming. There are today 86,400 acres (35,000 hectares) in France and 56,800 acres (23,000 hectares) in New Zealand.
Myself, I voted for the South African wine (Waterkloof Circumstance Sauvignon Blanc 2016). So is France the number one country for Sauvignon Blanc?
“The temperature during the growing season can drop from 86 degrees F during the day to 37 during the night,” says Rebecca. Thiols are chemical compounds that develop during the fermentation. It is a wine easy to like and often easy to recognise.
Well, it is definitely the country with the oldest history of Sauvignon Blanc, it can be found in documents dating to the 16th century.
It is less obvious varietal Sauvignon Blanc.
We got into wine, gastronomy and travel for passion.
“. We have contributed to numerous wine publications and now publish our own online wine ezine, BKWine Magazine.
Saturday, 12 September 2020 ... 2019 Rugby World Cup: World media react to controversial Wales v France quarter-final result . Despite the fact that Sauvignon Blanc is an immensely popular grape, it is often overlooked by the wine consumer looking for high-quality wines. You can connect with us through one of our BKWine sites, or on Facebook, or on twitter @bkwineper. There are today 86,400 acres (35,000 hectares) in France and 56,800 acres (23,000 hectares) in New Zealand. What is so special with Sauvignon Blanc? Also, although nobody knows exactly why, in New Zealand the quantity of thiols in the Sauvignon Blanc wines is higher. Today the yields in some places in Marlborough are very, very high. Huge quantities of easy drinking, unpretentious and very aromatic Sauvignon Blanc wine are being made in New Zealand each year.
This gives a creamy and full-bodied mouthfeel. “We” means Per and Britt, husband and wife team, Swedish nationals but based in Paris since long, very long.
The wines still have a good body. Overall, they are more discreet than their New Zealand counterparts.
New Zealand VS France livescore, results, h2h stats, standing and match summary on 24/08/2019, Friendly Competition Football Basketball Feedback FAQ Terms Of Use Advertise Data API Goaloo - Desktop Livescore In Sancerre and Pouilly Fumé, ageing in small barrels is rare.
This was England's first win over New Zealand in a Rugby World Cup match, their first win since defeating them 38–21 in 2012, and their first win away from Twickenham since a 15−13 win in Wellington in 2003.
Les Monts Damnés in Sancerre, copyright BKWine Photography, Work is being done to boost quality and character, says Rebecca, such as “improved clonal selection, closer plantings, use of barrels, use of wild yeast, ageing on lees with lees stirring, skin contact, lowering of yields.
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