August came to an end
So, that was a fun month. We drank Bordeaux blanc (as some call it) all month. Learned some things and drank some lovely wines.
What did we learn? The majority of the wines we had were very good especially if they strayed towards the blends that had more semillon than sauvignon blanc (although that may just be what I like better - your results may differ). Most of the wines had a nice complexity and were quite elegant - but at the same time paired with whatever we were eating including all sorts of tacos and other spicy nonsense.
We had a few bottles with a little age on them (2-3 years) that were drinking great and would probably even be better in a few more years. Age is not a bad thing with these wines.
The other thing I learned was that there appears to be a trend in these wines to have a higher percentage of sauvignon blanc than semillon. The 'traditional' ratio would be more semillon, but probably due to some sort of marketing research I found the majority of the wines on the shelves were blends approaching almost 100% sauvignon blanc.
Which brings me to this fact
I think I'm tired of sauvignon blanc.
I was just looking at a world map (I have one on the wall in my secret lair) and trying to find a country that doesn't produce this grape. I think they all do. Do we need all this sauvignon blanc on the market?
Why can't we be happy with the fine examples from France, northern Italy (there's one I like up in Alto Adige), and New Zealand? In my opinion, the bulk of the sauvignon blanc from the new world - especially from the 'Americas' - isn't really bringing much to the proverbial table.
I guess I don't want to see the uniqueness of 'traditional' Bordeaux blanc disappear. I've become quite fond of it.
This guy doesn't like sauvignon blanc either: Why sauvignon blanc is overrated.
"The grape's defenders will inevitably point out that most sauvignon blancs don't aspire to be anything more than simple quaffers. But surely, even a simple quaffer ought to be able to hold your interest for at least a few minutes. Sadly, most sauvignon blancs can't even do that. In fact, the pleasure to be derived from the typical sauvignon blanc is inversely related to the amount of attention paid to the wine—the less you think about it, the more you're apt to enjoy it. And spare me that old chestnut about versatility: It is hardly surprising, given their acute lack of personality, that these smiley face wines can accommodate themselves to just about any dish. Water can, too."
I think it will be wines from Languedoc-Roussillon in the south of France. Lots of nutty stuff happening down there.