Veramonte Sauvignon Blanc Reserva 2010

Veramonte Sauvignon Blanc Reserva 2010This is the third year in a row that we’ve had the opportunity to review the Veramonte Sauvignon Blanc and after reviewing this wine on multiple occasions, a few things have become evident.
First of all, it’s apparent that Veramonte consistently makes a really excellent sauvignon blanc.  They’ve become my “go to” brand for SB.
Second, Casablanca Valley is a world class cool climate province.  It’s generally cooler than California but warmer than Marlborough, New Zealand.  Some may say it’s the best of both worlds.  Warm enough to bring the fruit to full ripeness, yet cool enough to preserve the acidity.  The wine that these conditions make has a flavor profile some describe as between New Zealand and California — which is right where I want it to be.  But, I would more accurately describe it as better than New Zealand and California.
Finally, it’s become evident that vintage does make a difference.  I’ve been beating on this drum for years, but heard others try to say the vintage doesn’t matter in inexpensive wines.  I disagree.  I always want to know the vintage of the juice in the bottle.  In the case of Veramonte Sauvignon Blanc, while it has been consistently excellent we’ve seen some variation from one vintage to the next.  While some vintages are excellent, others are outstanding!  And 2010 is an example of outstanding. Read more

Wine and Food Pairing

Here are a few guidelines to help plan the best wine for your meal.


culture of wine consuming wine  %tages Wine and Food PairingSweetness in food cancels the fruit and/or any residual sugar in wines, making them taste drier than they are. Sweet dishes call for wines of at least equal sweetness.
Choice: Antigua Creme Brulee and Antigua Dessert Wine


Salty or briny foods also cancel the fruit in wines. Salty dishes call for aromatic wines with high acidity, some sweetness, low tannins, and/or intense fruitiness.
Choice: Fresh Oysters in Champagne and Sauvignon Blanc or sparkling wine


Tart foods cancel some of a wines fruitiness. Serve them with lightly sweet, very fruity, and/or full bodied white wines. In some cases, tart or crisp wines will also work well.
Choice: Endive Salad with Citrus Vinaigrette and a crisp Chardonnay


Spicy or hot foods cancel some of a wines fruitiness too. Serve them with lightly sweet, very fruity, low tannin, and/or crisp wines. Stay away from higher alcohol, tannic red, and/or oaky wines.
Choice: Sea Scallops with Jerk Marinade and Sauvignon Blanc or Gewrztraminer


Rich dishes overpower delicately flavored, lighter bodied wines. Serve with full flavored, full bodied, higher acid wines.
Choice: Braised Lamb Shanks and Cabernet Sauvignon

Fish and Game
culture of wine consuming wine  %tages Wine and Food Pairing
Fish and game overpower mildly flavored, medium bodied, dry wines. Try these with very fruity, full bodied, high acid, and/or medium sweet wines.
Choice: Roasted Salmon with Pernod & Baby Spinach with Pinot Noir


Smoked foods overpower all but the fruitiest, richest wines. Low Continue reading

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