Savage Wines - 'White' Sauvignon Blanc/Semillon 2016

$55.00
Sale price

Regular price $55.00

"This wine is packed with dried straw, orange and lemon curd notes. But there is a very complex, herbaceous dimension to the aromatics of this wine. The palate shows a rich, full, bold, fleshy entry with mouth coating dry extract concentration of lemon verbena, white citrus, passion fruit soufflé and peach stone fruit. This wine has gravitas and weight of fruit, classical styling but with immediate accessibility and allure. The finish is long and focused revealing the Savage white hallmarks of lemon and pineapple, textural richness, a vibrant acidity, seamless integration and above all, balance."

 

--------THE PRODUCER--------

Savage Wines

Savage Wines is a winery that sources fruit from across South Africa with the vision to producing some of South Africa's top wines. It was started in 2011 by Duncan Savage who after 14 years winemaking experience decided to start his own artisanal winery. His goal is to produce rock-solid classic and elegant wines. His wines are made from top grapes from across South Africa's Western Cape. In his short history he has already gained recognition from top wine critics such as Tim Atkin MW, Jamie Goode and Robert Parker's Wine Advocate.

 

--------THE GRAPE--------

Bordeaux White Blend

Lesser known to its red counterpart of Merlot and Cabernet Sauvignon as the Bordeaux Red Blend. However, the Bordeaux White Blend made up of Semillon and Sauvignon Blanc is highly important as it makes the dry whites as well as the sweet wines of Sauternes. This blend be it dry or sweet is repeated the world over. Interestingly enough, Semillon is often the major part of the blend and Sauvignon Blanc is added in to give a bit of acid or heighten the aromatics.

 

--------THE REGION--------

Western Cape

The Western Cape is similar to Australia's 'South Australia' region - in the ways that it is a legal region that allows for the wineries to source fruit from all of the sub-regions within the larger region. The larger region in this case is: 'Western Cape', and all the sub-regions cover every main growing area in South Africa.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

"This wine is packed with dried straw, orange and lemon curd notes. But there is a very complex, herbaceous dimension to the aromatics of this wine. The palate shows a rich, full, bold, fleshy entry with mouth coating dry extract concentration of lemon verbena, white citrus, passion fruit soufflé and peach stone fruit. This wine has gravitas and weight of fruit, classical styling but with immediate accessibility and allure. The finish is long and focused revealing the Savage white hallmarks of lemon and pineapple, textural richness, a vibrant acidity, seamless integration and above all, balance."

 

--------THE PRODUCER--------

Savage Wines

Savage Wines is a winery that sources fruit from across South Africa with the vision to producing some of South Africa's top wines. It was started in 2011 by Duncan Savage who after 14 years winemaking experience decided to start his own artisanal winery. His goal is to produce rock-solid classic and elegant wines. His wines are made from top grapes from across South Africa's Western Cape. In his short history he has already gained recognition from top wine critics such as Tim Atkin MW, Jamie Goode and Robert Parker's Wine Advocate.

 

--------THE GRAPE--------

Bordeaux White Blend

Lesser known to its red counterpart of Merlot and Cabernet Sauvignon as the Bordeaux Red Blend. However, the Bordeaux White Blend made up of Semillon and Sauvignon Blanc is highly important as it makes the dry whites as well as the sweet wines of Sauternes. This blend be it dry or sweet is repeated the world over. Interestingly enough, Semillon is often the major part of the blend and Sauvignon Blanc is added in to give a bit of acid or heighten the aromatics.

 

--------THE REGION--------

Western Cape

The Western Cape is similar to Australia's 'South Australia' region - in the ways that it is a legal region that allows for the wineries to source fruit from all of the sub-regions within the larger region. The larger region in this case is: 'Western Cape', and all the sub-regions cover every main growing area in South Africa.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.