From: IGP Périgord, France
Varietal: Sauvignon Blanc
Taste: Sauvignon Blanc from Bordeaux (and adjacent vineyards, such as here) has its own charm. Completely different from Loire Valley Sauvignon Blanc (less acid), and not near as tropical as Sauvignon Blanc’s from California or Washington, the fruit here leans toward expressive notes of lime citrus, white flowers, and green apple with an undertone of minerality.
Pairing: Think of fresh pairings here, but avoid overly acidic foods that could overpower the wine. Some ideas include dishes that incorporate green vegetables like asparagus, zucchini, and fresh peas. Other appetizers or main course ideas include salads with fresh herbs and a mild vinaigrette, white fish (poisson en papillote), crab cakes, ravioli with crab or lobster (check out the recipe below), asparagus risotto, tuna and potato croquettes, and chicken with zesty lemon and herb components.
Lobster Ravioli In Won Ton With Lemon-Grass Butter Sauce
Recipe from Gerd Knaust
Adapted by Marian Burros
The estate. In the extension of the hills of St Emilion about twenty kilometers from Bergerac, the vineyards of Montravel cling to hills bathed in sunlight. The estate takes its name from the locality, which means Summit (Puy), windy or served by the wind (Servain). The vines that undulate on the slopes of these hills enjoy particularly favorable sunshine. The ideally drained soils cling to a limestone base that favors the minerality of the wines.
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