Puddy Posted March 4, 2007 Share Posted March 4, 2007 About to open a bottle of Spy Valley Sauvignon Blanc 2004. While I was in Amsterdam I had a glass of New Zealand Sauvignon Blanc and enjoyed it. Spy Valley is from New Zealand so I figured I'd give it a go. I'll report back later. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 4, 2007 Share Posted March 4, 2007 i reeeaaallly like sauv blancs from new zealand/austrailia... you get a lot of tropical notes from them. pineapple, passionfruit, mango.... really good pairing with dishes that have those componants (fish with mango salsa, etc). also pretty good with mildly spicy food imo. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 4, 2007 Share Posted March 4, 2007 i reeeaaallly like sauv blancs from new zealand/austrailia... you get a lot of tropical notes from them. pineapple, passionfruit, mango.... really good pairing with dishes that have those componants (fish with mango salsa, etc). also pretty good with mildly spicy food imo. I just served a good one last night from Omaka Springs in the Marlbourgh region of NZ. I served it poached salmon and cream cheese on bread as an appetizer and with Mango Chutney Chicken as the main entree. Had the mango and mildy spicy (put red curry paste in it) plus the fish. I guess I served the right wine. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 4, 2007 Share Posted March 4, 2007 I just served a good one last night from Omaka Springs in the Marlbourgh region of NZ. I served it poached salmon and cream cheese on bread as an appetizer and with Mango Chutney Chicken as the main entree. Had the mango and mildy spicy (put red curry paste in it) plus the fish. I guess I served the right wine. how did it pair with each... what did each dish bring out from the wein Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 4, 2007 Share Posted March 4, 2007 how did it pair with each... what did each dish bring out from the wein I didn't have it with the salmon. Someone brought some Pinot Noir I wanted to try. I'm still searching for a Pinot under $30 that I like-haven't found it yet. So, I had a glass with the Mango Chutney Chicken. It was unusual from what I'm used to, but in a good way. It had both a pineapple/grapefruit flavor, say more grapefruit, and very sour or tart. The last Savy Blanc I had was French and that was sweeter than I'm used to. I got it because it was on sale at the specialty grocers near me, and just looked it up in my Wine Spectator and it got a 90 rating. I paid $15 for it and just saw it on line at Bev Mo for $10. Too bad I'm not going down to CA anytine soon so I could pick up a few bottles. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 4, 2007 Share Posted March 4, 2007 Stand corrected-Bev Mo has the 2006 on sale-I had the 2004. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 4, 2007 Share Posted March 4, 2007 I didn't have it with the salmon. Someone brought some Pinot Noir I wanted to try. I'm still searching for a Pinot under $30 that I like-haven't found it yet. So, I had a glass with the Mango Chutney Chicken. It was unusual from what I'm used to, but in a good way. It had both a pineapple/grapefruit flavor, say more grapefruit, and very sour or tart. The last Savy Blanc I had was French and that was sweeter than I'm used to. I got it because it was on sale at the specialty grocers near me, and just looked it up in my Wine Spectator and it got a 90 rating. I paid $15 for it and just saw it on line at Bev Mo for $10. Too bad I'm not going down to CA anytine soon so I could pick up a few bottles. what do you like from your pinots? region might point you in the right direction. i'm speculating, but the tartness of the sauv blanc may have been related to the sweetness from the chutney. Quote Link to comment Share on other sites More sharing options...
Sugar Magnolia Posted March 4, 2007 Share Posted March 4, 2007 what do you like from your pinots? region might point you in the right direction. i'm speculating, but the tartness of the sauv blanc may have been related to the sweetness from the chutney. I just got done reading some wine reviews and they talk about the hint of lime which might be the tartness I tasted. So, it could be good with a Mexican seafood dish. I should bring this up to my friend who owns a seafood Mexican restuarant that is out of this world. He's been open 6 months and it's hard to get a reservation-and nice to have something different to offer in Bend. He grew up in Alcapolco (spelling?) and his father was a fisherman. I like deep dry reds so pleasing me with a Pinot is tough-Barberas, Zins, Charbonos, etc. My favorite Pinot is Ponzi but want to expand my horizon. If you live in Oregon you got to learn to develop a taste of Pinot. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 4, 2007 Share Posted March 4, 2007 i find a lot of the nw pinots smokey (i like em with duck, salmon, lamb).... more fuity ones from cali..... sld has had many, many more nw pinots than i, and can prob pinpoint one for your liking. Quote Link to comment Share on other sites More sharing options...
Puddy Posted March 4, 2007 Author Share Posted March 4, 2007 On my third glass right now. I'm not very good with identifying specific flavors that I get from the wine. Plus I'm drinking it without any food. I will say that it is very enjoyable. More on the sweet side than tart. I'm guessing I'll finish this bottle while playing poker with Huddlers tonight. Quote Link to comment Share on other sites More sharing options...
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