While port with Stilton is the classic wine-and-cheese pairing, there’s nothing wrong with uncorking a crisp white wine to accompany one of the dairy dishes you might enjoy this week at your Shavuot table.
Sauvignon blanc is one of our favorite warm-weather wines. It is produced around the winemaking world in a number of styles, ranging from dry to very sweet dessert wines. The bright flavors and balanced acidity typical of well-made dry, non-sweet versions of sauvignon blancs pair well with lighter summer fare, including cheeses, salads and even sushi; they make for delightful backyard deck or picnic sipping.
The varietal is thought to have originated in France’s Bordeaux region, and its name is believed to come from the words “sauvage” (wild) and “blanc” (white), from its early life as an indigenous varietal in the southwest of France. More recently, the grape has flourished and gained a great deal of popularity in New Zealand.
Sauvignon blanc’s profile ranges from grassy and herbaceous when grown in warmer climates to gooseberry, melon, citrus and tropical fruits when the vines are in cooler locations. The wines are most often fermented in stainless-steel tanks, thought to maximize the natural aromas and flavors of the grape, although there are some winemakers who also introduce a little oak influence. And some choose to blend in other grape varietals, such as sémillon, to create a fuller body.
The Yatir Winery is owned by Carmel, Israel’s largest winery, but functions independently. Australian-trained chief winemaker Eran Goldwasser oversees both the wines and the nearby vineyards. The winery is located near the Tel Arad archaeological site in Israel’s northeast Negev that contains ancient winepresses, a testament to the 2,500-year-plus history of winemaking in the area. Along with sauvignon blanc, Yatir cultivates the classic Bordeaux grape varietals of merlot, cabernet franc, petite verdot and cabernet sauvignon, as well as malbec, viognier and shiraz.
The kosher Yatir sauvignon blanc 2010 is sourced from vineyards next to the winery. This floral- and melon-scented 100 percent sauvignon blanc beauty spends several months in French oak barrels after fermentation and expresses layers of fruit flavors including passion fruit, green apple, fig, lemon and grapefruit with a small amount of grassiness, as well. The mineral-accented finish is refreshingly bright and lengthy.
Happy Shavuot, and l’chaim!
This piece originally appeared in the Washington Jewish Week. The authors’ other work can be seen at www.grapelines.com.