2008 13%vol €14.95
When I was choosing the white wine for this week I had two issues.
Firstly the traditional Easter meal of Irish spring lamb presumably served with mint sauce and all the trimmings of a really good Irish dinner. Secondly, on the basis that, many families who do not regularly drink wine may opt to have a glass of wine with the Easter meal. So my choice had to be quite user friendly and have wide appeal and therefore not be too dry. I finally settled on a New Zealand Sauvignon Blanc, for the New Zealanders are just as famous for their lamb as we Irish are.However as Easter falls around April I would argue that Irish spring lamb is better at this time of the year because it is actually autumn now in New Zealand as they are in the southern hemisphere.
Huia Sauvignon Blanc is made by Mike and Claire Allan, a husband and wife team on who bring some of the finest winemaking credentials to their budding 20 acre estate along Rapaura Road in Marlborough. They also have the distinguished honor of being one of the very few husband and wife teams to have studied at Roseworthy in South Australia, that continent's leading school of oenology. Furthermore, they helped the legendary Cloudy Bay estate establish itself as the leading winery in New Zealand before founding Huia, and we haven't yet mentioned the couples tenure at Veuve Clicquot and Taittinger respectfully, where they mastered the art of producing first-rate bubbly. So when it comes to making expressive, individually styled white wines with flavor and panache, no one knows how to do it better than Mike and Claire Allan.
The Sauvignon Blanc it is very pale and light in colour, with lime green hints coming through.
On the nose it is crisp and refreshing, with quite zesty green fruits, gooseberry, tangy citrus and hints of freshly cut grass. When you smell this wine deeply your mouth will water similar to how it would react to a bite of a tart green apple and see also if you can detect any of those vibrant fresh green smells?
On the palate it is very refreshing with tart tangy green apple and a confected pineapple influence( pineapple sweets).with a long crisp finish.
Because of the type of acidity in this Sauvignon Blanc it is not a wine that will quench your thirst …quite the opposite as the acidity is slightly mouth drying so serve with moist food or have the odd glass of water! It is none the less a racy vibrant wine style
As an aside, it is worth noting that the smells we get on a wine are reflective of smells in our smell memory that we have encountered in our every day lives .When we Northern hemisphere people taste Sauvignon Blanc we often think crisp green apple,tomatoe leaves,gooseberry,nettle or cut grass. When someone from the Southern Hemisphere tastes Sauvignon Blanc they often think passion fruit, pink grapefruit, lemon grass, mango, lime blossom; smells that reflect the warmer climate that they live in.
In conclusion what one gets on the nose of a wine is representative of the smells in your smell memory and that depends upon where you are from and the smells your memory have been exposed to..
Gotta shoot through so I’ll catch ya later.
Evelyn
http://wowireland.blogspot.com CountryMix_2010-03-31_10-00-00
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