By: Nikki Scott
It’s easy to fall into a wine rut. Walking into a new wine shop or scanning a menu at a restaurant can be intimidating if unfamiliar options abound, so when we find something we like, we tend to stick with it. There is nothing inherently wrong with this at all. Even the most adventurous of wine lovers is likely to have a favorite region, grape, or producer that keeps them coming back bottle after bottle. Some may naturally gravitate to Bordeaux, while others can never resist a Riesling. But if we always go for the safe bet, we may miss out on finding a new favorite.
So how does one break out of a wine rut? One way to do it is to look for wines that share certain characteristics with your standbys, but have their own unique personalities. Take, for example, Sauvignon Blanc, a universally beloved white wine grape grown almost everywhere in the world where wine is made. The Sauvignon Blanc grape is known for its ability to transmit terroir — in other words, the flavor changes dramatically based on where it is grown, lending a true sense of place to the resulting wine. In France’s Loire Valley, the wines are decidedly lean and mineral-driven (imagine the smell of cool water running over smooth rocks in a river). In the Napa Valley, you’ll notice a bit more aromatic intensity, with wines that smell like freshly sliced grapefruits, lemons, and limes. New Zealand examples often have quite pungent citrus notes, especially grapefruit, and a grassy, herbaceous scent. Some wine drinkers are partial to Sauvignon Blanc from a particular region, while others love its refreshing ease in any form.
Wines made from Sauvignon Blanc are known for having high acidity, a light body, and zesty citrus flavors. Oak is rarely used, so the fruit is truly the focus. If you know you love Sauvignon Blanc but would like to try something a little bit different, keep in mind what you know about Sauvignon Blanc. So, let’s review: high acidity, light body, and citrus flavors. What other wines possess these qualities?
Good news: a lot of them do! A great place to start is in Italy. A significant proportion of the country’s many indigenous white grapes produce bright, crisp, lemony wines that mimic the lighter side of the Sauvignon Blanc spectrum. Try easy-drinking Soave, made from the Garganega grape in the Veneto region of the north east, or Fiano, which has a unique smoky, mineral aroma, not to mention amazing aging potential (if you can wait that long!). Vermentino, grown throughout Italy (most notably Sardinia and Tuscany) as well as on the French island of Corsica and in parts of California, is another excellent option. A familiar hint of bitter grapefruit pith flavor is sure to make you ask, “Sauvignon who?”
Spain is another great resource for delicious and refreshing whites. For more a more powerful and aromatic citrus punch, Torrontés and Verdejo make great options. Txakolina (pronounced TCHA-ko-LEE-na), a Basque wine made from the Hondarribi Zuri grape, is not as intimidating as it sounds — quite the opposite, in fact. It’s slightly effervescent, which makes it a whole lot of fun to drink, especially on a warm day. Next door in Portugal, Vinho Verde is another fizzy favorite.
Sauvignon Blanc substitutes can be found just about anywhere in the world. In Austria, Grϋner Veltliner can range from simple, easy-to-love quaffing wine to seriously age-worthy styles. In all of its forms, it provides a perfect alternative to Sauvignon Blanc’s herbaceous side, often with notes of white pepper. In France, Muscadet (no relation to Muscat!) is made on the Atlantic coast in the Loire Valley, just down the river from Sancerre. It is produced from the Melon de Bourgogne variety, which is known for high acidity, mouthwatering minerality, and an impeccable ability to pair with oysters. Riesling may not sound like an obvious alternative to Sauvignon Blanc, but it can be when it comes from the Finger Lakes region of upstate New York. These wines can have super-high acidity, and are frequently marked by flavors of lemon and lime. Just make sure you see the word “dry” on the bottle — Finger Lakes producers usually do a pretty good job of clarifying this so you know what you’re getting, although unfortunately the same cannot always be said for the rest of the wine world — yet.
Trying new wines doesn’t have to be intimidating. It’s simply a matter of knowing what you like about the things you like, so you can look for those attributes in other wines. Next time you drink your favorite wine, pay attention to its body (how heavy or light it feels on your tongue), acidity (whether it makes the sides of your mouth water and pucker after you take a sip), tannin (does it leave a drying, astringent feeling in your mouth?) if it’s a red wine, and flavors and aromas that stand out. And if you can list just a few of these adjectives, you already know how to ask for a great customized wine recommendation. Stay tuned for more in this series in the future!
Some of our favorite Sauvignon Blanc alternatives to try (that will all be available in our wine clubs!)
Inama Soave Classico, Veneto, Italy, 2014
Hubert Meyer Riesling, Alsace, France, 2012
Tatomer “Meeresboden” Grüner Veltliner, Santa Barbara County, California, 2014
Clelia Romano Colli di Lapio Fiano di Avellino, Campania, Italy, 2013
Domaine du Haut Bourg Muscadet Côtes de Grandlieu Sur Lie, Loire Valley, France, 2014
