When it comes to selecting a Sauvignon Blanc wine, one is often confronted by what is not so much a headache as a nice problem of choosing between two styles.
The two versions that South African wine lovers tend to be exposed to are the green/grassy/pepper or the fruitier styles. To delve into the question about which of the two is more preferable always evokes emotional debate among the proponents of either genres.
But for some of us who might care less about the vagaries of style, the pudding is always in the eating. Thankfully these styles are not cut and dried as there's a growing number of Sauvignon Blancs which reflect the middle ground - tending to strike a delicate balance between crispy greenness and fruitiness.
There are two groups of chemicals considered to be key to the flavour of Sauvignon Blanc, according to Mike Ratcliffe of Warwick Wines.
The first is the methoxypyrazines. These are responsible for the herbal green/grassy/pepper flavours and aromas, and are an important part of Sauvignon Blanc's varietal character.
If you want to train your nose and palate to recognize methoxypyrazine, then take a green pepper and cut it open (and sniff). That's methoxypyrazine, he says.
The second, Ratcliffe says, is the thiols.
"These are sulfur-containing compounds produced during fermentation by the yeasts, from precursors present in the grapes. They're actually responsible for attractive fruity notes in Sauvignon Blanc.
Their typical signature is passion fruit, grapefruit and boxwood, and if you want to get a handle on what they smell like, take a passion fruit, slice it in half and take a good sniff.
He says the key to successful Sauvignon Blanc is getting a balance between these more tropical fruity aromas and the green herbal notes - which is what local wine makers are "doing very effectively".
These styles are no better practically illustrated than in the two Sauvignon Blanc wines I tasted last week. Both were easy drinking types with one - the 2012 Van Loveren Sauvignon Blanc (R38) - reflecting crispy green notes and laced with tropical fruit flavours.
Sauvignon Blanc always pairs well with green salads that also have tomato and vinaigrette as one of the ingredients.
To go with the wine Van Loveren recommends seared tuna, smoked salmon and other light seafood dishes.
I found the wine a perfect appetiser before a meal. Its tanginess kind of cleaned and primed the palate for what it was about to receive. Those who enjoy sweet wines might find the wine a bit dry because of its dryness - though the fruity aftertaste mitigates this.
By comparison, Simonsig's Adelberg Sauvignon Blanc 2011 (R37,99) is a fruitier version with a more rounded palate which makes it accessible.
Simonsig cellar master Johan Malan says the wine pairs very well with seafood such as sushi and mussels as well as salads and chicken dishes. To look for a Sauvignon Blanc to catch your fancy, it is advisable to taste as many wines made of the same grape and from different labels as you can.
Local Sauvignon Blanc wines ranked in the Top 10 last year are: Boschendal Reserve Collection 2011; Clos Malverne 2011; David Nieuwoudt Ghost Corner 2011; Delaire Coastal Cuvee 2011; Fleur du Cap Unfiltered Limited Release 2011; Franschoek Cellar Statue de Femme 2011; Lutzville Cool Climate 2010; Overhex Soulo 2011; Wade Bales Wine maker Selection Thys Louw 2011, and Woolworths [What?] 2011 by Bergsig Estate.
WINE TIP: How to pick a Sauvignon
When it comes to selecting a Sauvignon Blanc wine, one is often confronted by what is not so much a headache as a nice problem of choosing between two styles.
The two versions that South African wine lovers tend to be exposed to are the green/grassy/pepper or the fruitier styles. To delve into the question about which of the two is more preferable always evokes emotional debate among the proponents of either genres.
But for some of us who might care less about the vagaries of style, the pudding is always in the eating. Thankfully these styles are not cut and dried as there's a growing number of Sauvignon Blancs which reflect the middle ground - tending to strike a delicate balance between crispy greenness and fruitiness.
There are two groups of chemicals considered to be key to the flavour of Sauvignon Blanc, according to Mike Ratcliffe of Warwick Wines.
The first is the methoxypyrazines. These are responsible for the herbal green/grassy/pepper flavours and aromas, and are an important part of Sauvignon Blanc's varietal character.
If you want to train your nose and palate to recognize methoxypyrazine, then take a green pepper and cut it open (and sniff). That's methoxypyrazine, he says.
The second, Ratcliffe says, is the thiols.
"These are sulfur-containing compounds produced during fermentation by the yeasts, from precursors present in the grapes. They're actually responsible for attractive fruity notes in Sauvignon Blanc.
Their typical signature is passion fruit, grapefruit and boxwood, and if you want to get a handle on what they smell like, take a passion fruit, slice it in half and take a good sniff.
He says the key to successful Sauvignon Blanc is getting a balance between these more tropical fruity aromas and the green herbal notes - which is what local wine makers are "doing very effectively".
These styles are no better practically illustrated than in the two Sauvignon Blanc wines I tasted last week. Both were easy drinking types with one - the 2012 Van Loveren Sauvignon Blanc (R38) - reflecting crispy green notes and laced with tropical fruit flavours.
Sauvignon Blanc always pairs well with green salads that also have tomato and vinaigrette as one of the ingredients.
To go with the wine Van Loveren recommends seared tuna, smoked salmon and other light seafood dishes.
I found the wine a perfect appetiser before a meal. Its tanginess kind of cleaned and primed the palate for what it was about to receive. Those who enjoy sweet wines might find the wine a bit dry because of its dryness - though the fruity aftertaste mitigates this.
By comparison, Simonsig's Adelberg Sauvignon Blanc 2011 (R37,99) is a fruitier version with a more rounded palate which makes it accessible.
Simonsig cellar master Johan Malan says the wine pairs very well with seafood such as sushi and mussels as well as salads and chicken dishes. To look for a Sauvignon Blanc to catch your fancy, it is advisable to taste as many wines made of the same grape and from different labels as you can.
Local Sauvignon Blanc wines ranked in the Top 10 last year are: Boschendal Reserve Collection 2011; Clos Malverne 2011; David Nieuwoudt Ghost Corner 2011; Delaire Coastal Cuvee 2011; Fleur du Cap Unfiltered Limited Release 2011; Franschoek Cellar Statue de Femme 2011; Lutzville Cool Climate 2010; Overhex Soulo 2011; Wade Bales Wine maker Selection Thys Louw 2011, and Woolworths [What?] 2011 by Bergsig Estate.
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