Avo and Savo

Avocado’s distinctive mix of nut and vegetal flavours (I find it hard to describe the rather unique and appealing flavour of avocado) finds an echo of character in the more grassy examples of Sauvignon Blanc. In my experience these wines tend to pull down the vegetal side of avocado and emphasis the contrasting nutty character of the fruit.

I’ve chosen wines from the Awatere Valley, a relatively cool district of Marlborough that’s famous for its concentrated grassy styles.

The crisp acidity of Sauvignon Blanc is a good foil against the rich, oily/buttery texture of the fruit. They contrast and yet curiously complement each other.

Vavasour Awatere Valley Sauvignon Blanc 2009 – $21

Vavasour pioneered Marlborough’s Awatere Valley and makes one of the area’s most distinctive and consistently great examples of Sauvignon Blanc. The excellent 2009 vintage has produced one of the best yet with strong green capsicum, tomato leaf flavours underpinned by a mouth-watering slate-like mineral influence. This is serious Sauvignon Blanc at its tangiest best. – view on bobcampbell.nz

Yealands Estate Sauvignon Blanc 2009 – $24.95

Premium label from one of the Awatere Valley’s newest, and by far the largest, producer. Not quite as “grassy” as the Vavasour but with wonderful purity and focus. A selection of best grapes from the best vineyard sites has resulted in a wine with passion fruit, red capsicum and lemon grass flavours together with a distinct mineral influence.

First published in KiaOra Magazine – Oct 2010.

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