"sauvignon blanc" news and stories

• Fiddleheads are the "Maine Ingredient" of the hour.
• New Zealand sauvignon blanc is both hated and loved for the same reason: "...the grassy flavor often called 'cat pee.' "
• This Portland doctor knows why his patients get sick (or don't): "It's the diet, man."
  
• But back to fiddleheads -- here are some great recipes to fiddle with.

Sauvignon Blanc is one of those white-wine grapes that folks either love or hate. It's not far off from other gourmet liquids that include Sumatra coffee or Guinness beer in that the flavor profile is bold and aggressive. Yet in the case of Sauvignon Blanc, the wine is also acidic and bright.

Find our seven favorites after the jump. When pairing with food, splurge on oysters or mussels, a great complement to these wines, which are fermented in stainless steel. As far as cheese, select varieties like aged cheddar, muenster, goat cheese, aged Asiago or aged Parmesan. You want a cheese that is going to give equal weight to the wine for a powerful match.

Don't be tempted to age these in your cellar. These wines should ideally be drunk within six to nine months of their purchase.

Thanksgiving is about turkey, stuffing and sweet potatoes (or yams, depending on who you ask). But it's also about finding an affordable wine to go along with such a feast -- especially if the host is calculating a pound of turkey and a bottle of wine per person (as any good Turkey Day host or hostess should).

This beautiful bottle of 2005 Sauvignon Blanc, captured by Flickr user stevesteve8383, would certainly do the trick ... though we might have to do a little taste test just to make sure.

Photo: Constellation Brands

Gretchen Roberts writes the wine blog Vinobite, has passed the introductory course at the Court of Master Sommeliers and is studying for her sommelier certification this fall.

Autumn officially arrives next week. Labor Day has come and gone, and we've traded our barbecue tongs for pots of soup and our shorts for sweaters on chilly nights. But before you put away all your summer wines, consider this: Many of them, including Sauvignon Blanc, won't taste oh-so-fresh by the time you're in the mood for them again. Some of the best Sauv Blancs from the Loire Valley and Bordeaux can age for several years, but most inexpensive bottles are meant to be drunk ASAP.

What happens when you brave an old bottle? I tried a 2005 recently and the first word that came to mind was dank. It was like tossing a salad, forgetting about it for a week and then trying to eat around the decaying pieces. Blech. So here's my PSA for this week: drink all your unquestionably delicious Sauvignon Blancs now, before they become questionable -- the 2007s from the northern hemisphere and the 2008s from the southern hemisphere. Soon, the 2009s from New Zealand, Chile and South Africa will be on shelves, and in the spring, the 2009s from California, France and Italy will arrive.

After the jump, Sauvignon Blancs I loved, and a question for you: Which Sauv Blanc region steals your heart?

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• Which cocktail should you whip up with artisanal vodka? How about a Martinique with Chambord and lime juice?
• From ring-shaped vegetable brushes to trio lasagna pans, Chicago's housewares show for funky new gadgets.
• What grape is perfect for the rising June temperatures? Wine writer Dale Robertson says Sauvignon Blanc.
• The peach crop in Fredericksburg/Hill County was almost decimated in April when a severe freeze destroyed roughly 98 percent of the crop.
• "Southern Living Comfort Food: A Delicious Trip Down Memory Lane" is perfect for home cooking and dishing on Southern food memories, while Morton's new cookbook shares tips for a steak fiend.
• The 2009 Houston Livestock Show and Rodeo crowns a bunch of tasty vino champions from 2008 Vina Robles Suendero to McManis Family Vineyards Zinfandel.
• Reader recipe of the week: Chocolate Croissant Bread Pudding
• A rundown of Houston-area farmers markets.
• Quick tip: Grab a pastry blender to easily mash your avocado.
• Foodie product spotlight: Sara Lee's buns, low-cal Truffle Bars, V8's V-Fusion, butter with olive oil, a bottle emulsifier and Miller's limey Chill.