Lynfred Meals and Wines

Not gonna be posting the 2 recipes for a week or more (Roasted Veggie & Ham Fritatta and Grilled Rosemary Lamb Chops!) so thought I’d put up some information on a couple of wines for this month.   First up is Sauvignon Blanc… Sauvignon Blanc is often listed with eight other vines, known as ‘classic varieties’; however, Sauvignon Blanc’s classic status is quite possibly the least known of the classics.Sauvignon Blanc is a white grape whose history began over 1500 years ago in the Bordeaux and the Loire River Valley of France.  In April of 1997 it is said that research concluded that Sauvignon Blanc and Cabernet Franc have been linked as genetic parents to Cabernet Sauvignon! Some winemakers have been vinifying Sauvignon Blanc in the style of Chardonnay; however, Sauvignon Blancs are more successful when treated as a bracing, invigorating, food-friendly wine. Sauvignon Blanc may be the most versatile white wine for pairings. Due to its aggressive aromas & flavors, dry Sauvignon Blanc can often stand up to foods like cilantro, red peppers, garlic, tomatoes and pungent cheeses.In the Loire Valley the wines are unblended 100% Sauvignon Blanc and they are usually made without the use of oak. This results in crisp, acidic wines, filled with mineral complexity. Within recent decades, New Zealand has also emerged as another premier location for production of Sauvignon Blanc in the “classic” style. Particularly in the Marlborough region, a cool climate, long growing season, and sandy soil help winemakers craft concentrated and well-balanced wines. Like in the Loire, very few winemakers use oak, preferring to let the grapes stand on their own to create a clean wine.Lynfred’s past two vintages of Sauvignon Blanc were both made from California grapes. This vintage is made with Washington grapes in a Loire style. Enjoy this pretty little white on a sunny spring day or with Easter dinner!Aroma:  Bright and lively aromas of peaches, pears, apples and quince. Palate:  This medium-bodied white has bright acidity with a load of fruit on the palate. A clean finish.Foods:  The perfect wine for Easter dinner. Enjoy with egg dishes, mixed greens, dried apricots, fresh pea and mint salad and buttery fish.

Not gonna be posting the 2 recipes for a week or more (Roasted Veggie & Ham Fritatta and Grilled Rosemary Lamb Chops!) so thought I’d put up some information on a couple of wines for this month.   First up is Sauvignon Blanc…

Sauvignon Blanc is often listed with eight other vines, known as ‘classic varieties’; however, Sauvignon Blanc’s classic status is quite possibly the least known of the classics.

Sauvignon Blanc is a white grape whose history began over 1500 years ago in the Bordeaux and the Loire River Valley of France.  In April of 1997 it is said that research concluded that Sauvignon Blanc and Cabernet Franc have been linked as genetic parents to Cabernet Sauvignon!

Some winemakers have been vinifying Sauvignon Blanc in the style of Chardonnay; however, Sauvignon Blancs are more successful when treated as a bracing, invigorating, food-friendly wine. Sauvignon Blanc may be the most versatile white wine for pairings. Due to its aggressive aromas & flavors, dry Sauvignon Blanc can often stand up to foods like cilantro, red peppers, garlic, tomatoes and pungent cheeses.

In the Loire Valley the wines are unblended 100% Sauvignon Blanc and they are usually made without the use of oak. This results in crisp, acidic wines, filled with mineral complexity. Within recent decades, New Zealand has also emerged as another premier location for production of Sauvignon Blanc in the “classic” style. Particularly in the Marlborough region, a cool climate, long growing season, and sandy soil help winemakers craft concentrated and well-balanced wines. Like in the Loire, very few winemakers use oak, preferring to let the grapes stand on their own to create a clean wine.

Lynfred’s past two vintages of Sauvignon Blanc were both made from California grapes. This vintage is made with Washington grapes in a Loire style. Enjoy this pretty little white on a sunny spring day or with Easter dinner!

Aroma:  Bright and lively aromas of peaches, pears, apples and quince.

Palate:  This medium-bodied white has bright acidity with a load of fruit on the palate. A clean finish.

Foods:  The perfect wine for Easter dinner. Enjoy with egg dishes, mixed greens, dried apricots, fresh pea and mint salad and buttery fish.

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