Once again I have a "Wine of the Week" that's really a mouthful. Both in name and in taste.
I ran across this little gem at one of the many French tastings that I eluded to in my last "Wine Tasting Tell All." There were a couple reasons I chose this wine to highlight, mainly as it is made from a majority of Sauvignon Blanc (a big winner in my book) and a subtle change that took place while drinking the wine and then enjoying it with some really delish food I had prepared.
Remembering from the tasting that it was a nice enjoyable wine and knowing that I was about to prepare what I might consider a somewhat unusual tilapia dish for dinner, I thought it would work out that maybe the two would compliment each other nicely. It did!
On the food prep first. Having bought some nice fresh tilapia the other day (less than 3), I thought about preparation and accompaniments. Baked, fried or broiled, some sort of starch (potatoes or rice naturally) and a green veggie. The rice was an easy winner as was the green beans (frozen but the last batch). I looked at a couple ways to prepare the fish and decided that to stay on the more healthy side I should choose broiled or baked. Nope. I went with the fried. At least not much oil was used, thank heavens for non-stick pans, right?
So rice is cooking, ready at a moments notice to microwave the beans and started heating the pan and oil for the fish. Pretty boring if you ask me, and you may not know it, but you did. So happens that I have a four pack of avocados that were on sale at the store so I whip up a little guacamole as a topping for the fish. Now we're getting somewhere!
Good time to open the wine and start to enjoy this whole escapade. I felt pretty sure this was going to work and the wine was not only a good choice for the meal but a nice wine to boot. 2015 Vintage in most of France was a great year, Bordeaux being one of them. The Graves (referring to gravel soil) region is on the Southern area of the Bordeaux region on what is considered the Left Bank. Bordeaux whites generally are a blend of Sauvignon Blanc and Semillon grapes, just as this one is. A touch more minerality to the wines and a little extra oomph from the Semillon.
Nice citrus notes, somewhat muted, along with a touch more body and firmer mineral notes to finish things off. What really set this wine off on another tangent was that once dinner was prepared and I sit down to enjoy the two together, it is at that time that I notice something that you don't find much in white wines. A very subtle but noticeable change in the flavor of the wine when taken with the food. Not at the same time mind you, that would be gross, but a bite of food, swallow and then a sip of wine. I know that food can change a wines flavor, happens a lot with red wines, but I haven't noticed it as much with whites. Maybe the acidity? But there it was, a beautiful change to the wine. Smoother and a touch more fruity, it seemed to come together.
This is most definitely a food wine. Prices should range around $15 a bottle and while you could use this as a wine for the patio on a warm day, I suggest you make use of the wine by enticing those flavors out with some nice seafood or shellfish. It's a Michael Corso Selection and can be obtained through a good wine shop letting them know that Maverick Wine Company is the Illinois distributor. Click here for tech sheet.