Delta Winery - New Zealand News

Spoiler alert:  This is not a news blog.  And really, the title is a little misleading, I am not bringing you the news from New Zealand.  But I tried this very nice Sauvignon Blanc recently and wanted to share it with you.

The Delta Winery is relatively new, started in 2001 in the Marlborough Region of New Zealand.  This region is well known for its Sauvignon Blanc wines.  However, the people behind Delta Wines true passion is establishing the region as a strong Pinot Noir source.  Nonetheless, in 2001, the family that owns the Delta Winery planted just 25 acres in solid sauvignon blanc grapes.  Their 2008 vintage is a smash hit!

The 2008 Sauvignon Blanc from Delta is on the bright and light side of the wine spectrum.  It has strong notes of grapefruit and passion fruit, combined with herbs and a little chalk dust (yes, chalk dust!).  The palate is clean and bright with mouthwatering acidity and a mineral laden finish that lingers.  Perfect to serve with light appetizers, salad, fish or pasta.  A bottle should run about $12-15 in your local wine shop.

Spring is Here, What Wine to Keep Near?

For some people, the first sign of Spring is the blossoming of the crocus, or the blooming of the forsythia bush. To me, the first sign of Spring is the arrival of Peeps in the local grocery stores. That ubiquitious melange of marshmallow molded to symbols of chicks and rabbits, in unnatural shades of purple, yellow, blue and other colors too distasteful to mention.

But face it, once you pull one sticky little Peep from it's perch and pop it in your mouth, you can't stop eating them until at least three or four have followed the first.

Once you realize the horror you've created in your mouth, the first thought that peeps into your brain is probably, "oh my goodness! What can I wash this down with?"

And though I doubt that many people would recommend a specific wine to go with Peeps, I'm going to go out on a limb here and recommend any New Zealand Sauvignon Blanc. After all, every label I've ever read says it goes great with chicken and rabbit.

Happy Spring!

Cool White on a Warm Night

The leaves are beginning to rustle in the wind, whispering, "summer's gone, autumn's coming". But we still have a few warm days and warm nights left to enjoy the chilled sauvignon blanc. Friends were over to celebrate another weekend of beautiful Indian-summer-like weather, the picnic dinner had been served, and it was a great time to break out this fresh, fruit-filled sauvignon blanc.

Most recently I've been enjoying the sauvignon blancs from the Marlboro region of New Zealand, but this particular S.B. was billed as twice the value at half the price. The wine store indicated that if this were sold under it's regular, "high-end" label, instead of under the Maxwell Creek brand, it would command a much higher price. Never one to walk away from a bargain, I decided to give it a shot.

This 2008 white wine was chilled perfectly, 1/2 hour in the fridge and 5 minutes uncorked before pouring. Served after dinner with wine and cheese, it was a lovely, crisp accompaniment to the sharp cheddar and creamy gouda. This truly was one of the better SB's I've tried in a while. Sharply sweet aroma of grapefruit and pear swirled in the glass and mixed with a hint of pineapple to provide a sweet yet dry taste. It had a nice long finish, and an intensity of flavor I hadn't experienced with many sauvignon blancs. Very light and fresh, it provided the perfect balance of acidity and fruitiness. I enjoyed it with the cheese, crackers and grapes, but it would be a nice addition to any fish or chicken dinner, and equally refreshing on its own.

Paua Rock - Sauvignon Blanc from New Zealand

When the last leaf has fallen, when the evenings feel cool and a hint of winter is right across the lawn, you'll want to reach for this wine and remember the warm breezes of summer, the smell of fresh-mown grass, and the sound of children laughing in the evening sprinkled with fireflies.  That's what the fresh tastes of the 2007 Paua Rock Sauvignon Blanc can do.   Even with a fire in the fireplace, if served appropriately chilled, and accompanied by green grapes or a sharp cheese, the Paua Rock will bring summer memories back, if only for just an evening.

If you are feeling snobby about your wine consumption, there are three things you should know about this wine before we go any further:

1 - it is a nice sauvignon blanc from the Marlborough region of NewZealand:

2 - Yes, it comes in a twist-cap bottle.  And I'm ok with that.

3 - It's not overly expensive.  Generally can be purchased for about $9.99 a bottle.  And I'm ok with that.

Prior to this summer, I didn't know that New Zealand produced wines of any sort.  the only thing I knew about New Zealand was what I learned from American movies and "Survivor".  I was a Sonoma, Napa and white Burgundy snob.  But since discovering the Paua Rock S.B, I have come to learn that the Marlborough region of New Zealand began producing wines in the mid-1970's and the region is quite well known for their sauvignon blancs.   Their S.B.'s are excellent for a good reason - they have the best weather for white grape growing - hot sunny days and cool nights that extend for a longer growing season than we find here in the U.S.

I absolutely fell in love with this 2007 S.B for a couple of reasons.  On a hot summer day, chill this wine on ice for the most crisp, refreshing taste you'll experience as an adult.  You'll get a sensory overload of citrus in your nose and on your tongue with your first sip.  Absolutely swirl it in your glass and breathe in the fresh scent of grapefruit and grass.  It's a beautiful combination.  Then take just a small sip for your first taste.  I love the flavor of the grapefruit, it is so clean and bright, it makes a perfect mid-afternoon drink that leads into the early evening.   There is no oakiness at all, so if you're looking for a dry S.B, this is not your choice.  The Paua Rock has a fresh and delicate taste, yet it is also mildly complicated.  The taste and fragrance of the fruit blossoms in your glass, and ultimately in your mouth.