Cakebread, Sauvignon Blanc
The most useful white in the cellar. High acid, no oak, and it makes fried food taste better.
- How to decant
- Pour and let it open in the glass
- Drink
- Drink up
The most useful white in the cellar. High acid, no oak, and it handles vinegar and fry better than anything else here.
How it tastes
Grapefruit and lime, fresh-cut grass, and a little white peach.
Light-bodied, dry and sharply mouth-watering. Bracing in a good way.
How to serve it
Serve cold. Air does nothing for it.
Sauvignon Blanc is at its best young. Don't save it.
Pour it with
- Jalapeno-Pickle Fried Chicken Bites with Soy Garlic Honey Sauce Acid against fry oil
- Sous Vide Fried Chicken (Gluten-Free Dredge) Same, at dinner scale
- Collard Greens with Ham Hocks The grassy note meets the greens
Comments (0)
No comments yet.
Sign in to rate this, mark it made, or leave a comment.