A Lime Thunderstorm – #SauvBlanc Day 2015

“It’s like standing naked in a lime thunderstorm.”

38044013_lThat’s the way I described New Zealand Sauvignon Blanc – one of my favorite styles of wine – for a long time. The phrase relates a myriad of sensations. First of all – the thrill of being naked outside (just admit it). Second, the crackle of lightning – makes the hair on the back of your neck stand up, makes your entire body stand and deliver, and leaves a slight mineral scent in the air. The cold rain lashing your flesh – the whole point of being naked in this scenario is to feel the cold rain on your belly. Finally, the limes – exploding like flavor bombs on impact.

I’ve used that line for decades and it still rings true. However, the wine industry in New Zealand has matured a bit since the mid-1980s “Sauvignon Blanc shot heard ‘round the world,” when Cloudy Bay Sauvignon Blanc was first introduced and immediately set the standard for a “new style” of Sauvignon Blanc. While I still encounter –and love – the “lime thunderstorm” style of NZ SB, nowadays you may also encounter a creamy wine with the influence of malo-lactic fermentation, a white Bordeaux-style blend, an oaked version, a wine with lees aging, or a sparkling Sauvignon Blanc as well.

Sauvignon Blanc has actually been planted in New Zealand since 1973, and was beginning to be produced at commercially-relevant levels by 1979. Sauvignon Blanc is grown in all of New Zealand’s viticultural regions, and accounts for the following super-statistics:

  • 67% of NZ Vineyard Plantings (by hectare)
  • 72% of NZ Wine Production
  • 86% of NZ Wine Exports

New Zealand SB grapes

New Zealand Sauvignon Blanc’s reputation as a tongue curler is well-documented – and much beloved.  This is not a wine for the wine newbie, the wine wimp, or the vinous faint of heart.

Even the New Zealand Winegrower’s Association admits it, and uses the following terms to describe their SB:

  • Pungently aromatic
  • Explosive flavors
  • Bell pepper and gooseberry
  • Passion fruit, tropical fruit
  • Fresh cut grass, tomato stalk, grapefruit, and lime…

By the way, one of the lovely things about standing naked outside in a lime thunderstorm is the way that the lively (to say the least) acidity of NZ SB pairs with food. Tastes and flavors in “trendy” cuisine seem to grow bolder and bolder every year, and I’ve 29900002_xlencountered some extremely acidic ceviches, salads, sauces, and marinades for seafood and other proteins. Acidic foods such as these can overwhelm many wines, but the zing of NZ SB holds its own and may even taste better (to some palates) when paired with crisply acidic food – the more snap, crackle, and pop the better.

For my #SauvBlanc Day 2015, I’ll be indulging in a lovely Russian Jack Sauvignon Blanc (from Martinborough) – paired with some tangerine-paprika marinated tilapia served on a bed of lemon-asparagus risotto. What are your plans?

Post authored by Jane A. Nickles – SWE’s Director of Education and Certification –  jnickles@societyofwineeducators.org

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Guest Post: Are the Wine Gods Mad at Burgundy – Or What?

Wine Gods 1Today we have a guest blog post from Wine Educator Don Kinnan, CSS, CWE – who asks an excellent question: Are the wine gods mad at Burgundy, or what?

Four vintages in succession of meager volumes and circumstances which would challenge the intestinal fortitude of even the most courageous among Burgundy vignerons.  That is what we have seen.

Let’s take it year by year.  Leading up to 2010, a killing freeze occurred on the evening of December 21, 2009, inflicting severe damage to the vines.  This, together with a cold, wet flowering period resulted in a very small crop.  The end result was, in vintage 2010, an average of 25% fewer grapes than normal.   But, at least, the quality was excellent.  (Parker Vintage Rating 93-96 Pts)

Vintage 2011  –  The Wine Spectator characterized 2011’s growing season as “chaotic”.  “Summer occurred in April and May, the year challenged growers with heat, drought, rain, and vine maladies.  It ended with an early and quick harvest.”  After sorting, yields for most were down 20-30% from the norm.  (Parker Vintage Rating 90-91 Pts)

Vintage 2012  –  According to the Wine Spectator, “everything that could go wrong, went wrong, with the exception of rot.  The quantity was reduced by 30% in the Cote de Nuits to 50% in the Cote de Beaune.  The silver lining was that, after the losses due to frost, poor flowering, mildew, and removal of sunburned berries, the grapes left on the vines ripened nicely.  (Parker Vintage Rating 91-93 Pts)

Wine Gods 2Vintage 2013  –  The Wine Spectator reported low yields due to a wet spring,  poor flowering , severe hail in the Cote de Beaune, and fungal diseases in August.  At harvest time, for many, it became a race between ripeness and rot.  After sorting the grapes, the result was a very low volume harvest.  Allen Meadows, the Burghound, says most good wines are “plump, forward, with exotic aromas, round flavors and soft acidities that provide early accessibilities”.  (Vintage not yet rated by Parker)

Some recent data from the BIVB shows the impact of 4 years of reduced production volume on  market supply.  Exports in 2014 were down 12.8% by volume from 2013.  Prior to harvest in 2014, winery stocks had reached their lowest levels in 20 years.

What does this all mean to those of us who like to drink Burgundy wines?  Strong demand and short supply translates into higher prices.  But there may be some relief in sight.

Vintage 2014 produced reasonable volumes and excellent quality, “the best since 2009” said one grower.  Jasper Morris MW and noted author is quoted as saying “with regard to the 2014 vintage, we are talking quality and enough of it to stabilize the market and take pressure off pricing.”

—maybe the wine gods have eased their wrath.

Don KinnanDonald P. Kinnan, CSS, CWE has been in the fine wine trade for over 30 years. In 1985, after a successful military career, he joined Kobrand Corporation as a sales manager and, in 1992 was promoted to Director of Education. As such he was responsible for Kobrand’s wine and spirits education programs nationwide for over 20 years.  Don is a long-time member of the  the Society of Wine Educators and former member of the Society’s Board of Directors and Executive Committee.

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