Sauvignon Blanc is a grape that is relatively easy to identify. It usually has grassy and herbal notes with hints of grapefruit and light acidity. The reason New Zealand is famous for their Sauvignon Blancs is their unique climate and terroir produce a truly distinctive wine – one that tends to be zestier and with more tropical fruit notes than those produced elsewhere.
Kato’s 2011 Sauvignon Blanc is no exception.
I picked it up at Evolution Wines and Spirits for about $11. It is pale yellow in color and zesty is definitely a good way to describe it. I could smell the grapefruit from bottle before pouring my glass – it kind of hits you in the face – but is then followed with subtle aromas of tropical fruits such as mango and papaya.
The wine itself is very tart and acidic. However, as I continued to sip it resolved to something more pleasant and palatable. That said, this is a wine best paired with food.
I had it with lightly seasoned Icelandic salmon and buttery broccoli. The fat from both cut through the acidity and tartness of the wine resulting in something a bit sweeter and fruit forward than before. It would also go well with seafood pasta, grilled lobster, or a nice salad.
