What's Normal (for SB's)?

[Auburnwine]

The other evening we had the 2001 Honig Napa Reserve Sauvignon Blanc with some curried crab. It was good enough, but it was different from any SB that I had ever had.

It was moderately dry, round and full, with obvious (but not overwhelming) oak. The fruit was subtle canned peaches, nothing of the crispness and tropical fruit that I generally associate with SB's. It was more like a Riesling, perhaps.

Is there a tradition of SB's in this style or was this out of the norm?

[Bucko]

It is just some winemaker's expression of the grape. SB should be steely, no noticible oak, lemony, with a touch of grassiness/gooseberry for my palate.

[This message has been edited by Bucko (edited 10-01-2003).]

[joeyz6]

Auburn, your description sounds fairly similar to a lot of California SB that I've tried. Bucko's description sounds reminiscent of Loire Valley SB. Tropical fruit in SB makes me think of Australia/New Zealand rather than California and certainly not of the Loire Valley.

[This message has been edited by joeyz6 (edited 10-01-2003).]

[ShortWiner]

I'm with Bucko--I never touch an SB that says Reserve on it, and basically avoid California.

[Thomas]

And to make matters more confusing, Bordeaux SBs run the range of dry oaky to dry flinty, to dessert. In Bordeaux, SB seems best as a dessert wine.

I like the style Bucko and SW like. SW, just got a great New Zealand in the store from Fairchild Downs (sounds like a racetrack) Marlborough. T-riffick!

[ShortWiner]

I'd like to come by again soon, foodie. Next week, hopefully. Will you be around?

[Thomas]

SW, I'll be around from Tues-Sat; then, I am off to France.

[ShortWiner]

Alright! I'll try to be there before before Saturday.