QOTD: Diggin’ SB, especially over the summer. I was mainly drinking NZ SB, but I have purchased many Sancerre bottles as well (I think they are on a truck right now). I think picking a NZ SB from Central Otago is a little unfair (akin to picking Frnech Chardonnay from the Rhone). Marlborough and Martinborough are more classic places for NZ SB. I digress … overall I really enjoy SB, especially for value. However, I agree that some examples have crept up in price. Try the Spy Valley SB from NZ. I think it’s about $13 and is very classic – great with oysters!

Given the high production and low price point it’s not surprising to see a lot of variation NZ SB quality, though I do agree with others at least right now Marlborough has it all over Otago – though the later is starting to bring it in Pinot Noir (Peregrine, for example)…

I just saw the Frank Millet Sancerre at K&L and wondered if it was any good . Thanks for the tip!

I think it is the volume of people jumping on “what is hot” and not having the talent and inclination to make it great. Plus as you increase volume, the great juice gets watered down with the average stuff. It can still be enjoyable on a hot day, but I agree that I would pick a sancerre over almost any of the new world and at a price point that is lower. The one California SB that has always stayed consistently great and a tremendous value is Dry Creek Vineyard’s Fume Blanc.

Congrats on your Jets, they are backing up the hype.

I’m kinda glad that a run-of-the-mill NZ SB got trumped by a solid CA SB producer here. Not all NZ SB are created equal, and not al SB are great simply because they are from NZ.
Also, I think the football predictions and commentary peppered in were well balanced and added interesting flare to the show (as always) and did NOT detract from core wine content.
QOTD: SO I have been in the same not-so-over-the-moon-about-Sancerre camp lately with Sauvignon Blanc, and although this region is still the pinnacle of the expression of this varietal in the world, it is clearly not the best region for value. I defer to Pouilly Fume for Loire purists that would like to spend a few less bones per bottle, but primarily I am still a HUGE fan of Leyda, Casablanca, and Limari valleys in Chile for great value Sauvignon Blanc with distinct varietal character paired with richness of flavor and mineral undertones. The Chilean coastal wine regions are officially (in my book) the home of the best bang-for-buck SB in the world. Period.

Meh, there’s a lot more to a wine than the grape it’s made of. There are a lot different clones of the same varietal used in different regions, which already is a huge factor, and of course there are different terroirs. I guess it’s convenient to talk about them all as the same varietal but to me there’s not that much in common between a typical NZ SB and a Sancerre. Kinda like the relationship between a Chianti Classico and an Australian Sangiovese.

Sauv Blanc for me is summertime and friend has invited over for a cheap dinner. BBQ, homeaid pizza, burgers etc. And I have found that I like S Africa for the price. Not my favorite varietal either.

Lars is a hoot! Too bad he was wrong about the Vikings Mon. night. I think Favre had too many distractions going into that game.

We don’t drink many SBs, but when we do it is Kim Crawford or White Haven.

I’ve actually had enough disappointing expierences with SB lately out of New Zealand i’ve stopped giving the region a chance. Really liked Honig SB. Gonna try the room temp deal and see what that does to the flavors.

QOTD – I have also had a few disappointing US and NZ sauvignon blancs lately, but loved some really inexpensive version from the Loire. Overall I think tastes are just trending, as they often do, towards GV and riesling, or exploring torrontes, albarino, etc. It may simply be a case of fad that has gone out.

QOTD: At our store, Sauvignon Blanc is definitely the least popular of the primary white varietals…I love a good NZ Sauv. Blanc with some trout, or sea bass, but otherwise I prefer Pinot Gris from Oregon, or Alsace, and there’s a great Torrontes from Famiglia Bianchi in Argentina that we’re selling well.

Back to your best! Very entertaining show!

QOTD: I think price is coming down and so is the quality… but boy I still dont mind a cool class of a good bottle in summer!

I’ve kind of given up on SB lately. I think there are a lot of really weak wines of this varietal on the market. There is a very popular NZ SB seen often on restaurant wine lists that I’ll never purchase or order again! Why not just pour a glass of grapefruit juice! It’s just completely over the top and very fakey fake. More often I’ve had watery, lemon water SBs. Frankly, I was disappointed by the few French SBs I’ve tried. Maybe I’ve been unlucky, but I just don’t bother anymore. I did have one nice NZ SB about a year ago, but I couldn’t find it locally… I think there are a lot of nice light whites available that are more predictable in style than the SBs. Torrontes (fruitier, I know), Pinot Gris, Vinho Verde, Albarino. These wines are all refreshing and bring more to the table than many SBs. I’d still pick up a bottle fro the right dish. Maybe some very light, simply prepared seafood… But I’ve got about 45 bottles sitting around now, waiting to be enjoyed, and not a single SB among them.

Enjoyed the show – sorry for the long absence, work travel is killing me. Except for the access to new wine areas which has been great.

QTOD – SB is killing me. NZ almost is beginning to be a parody of itself. So I am actively avoiding it in favour of other regions where there seems to be a more sincere effort. I am an Adelaide boy and so have started to investigate some Adelaide Hills efforts and am finding it hit or miss – but at least there seems to be a greater variation in them and some more complex flavours and structures.

I have been pleasantly surprised with some Chardonnays that I have been having (usually when there is no good SB available) and I think it could be coming back a little. SB has had its day?

QOTD: It’s the same as any varietal, there is a wide range of quality. There is a heck of a lot of wine in the world. I like Matua from New Zealand. I liked the Seresin and Framingham from New Zealand. Of course I like Sauv Blancs from all over the world in moderation.

Great episode. Seems you are enjoying doing the show again.
QOTD: NZ is a good everyday drinker if you like that style. CA is a HUGE disappointment. Feels like the effort to reign in some of the Grapefruit, grass, etc the wine is getting “watery”
Lately I enjoyed Man O’ War from Waiheke Island NZ

Love Lars (and big Ole!) lmao
Also love the ADD- or maybe I’m just used to it as #1 son is ADD…. 😉

Lars rules! What’s up with Mott not remembering that you said 24-13 Jets? C’mon Mott! Who has ADD now?

QOTD: I’m not a big Sauvignon Blanc fan. I like a lot of Sancerres and some New Zealand SBs from Marlborough (I think Otago is much better at Pinot than SB), but other than that, I’m just not a big fan. To me, an SB is good with shellfish, but then I’d rather have a Riesling or Gewurtz.

Interesting. I was drinking a 2001 Everet Ridge Sauvignon Blanc (Mendacino – Calif) while watching this show. What I got was a lot of Pineapple with some green apple tossed in. Nice, tart but not sour. I’m more of a red wine guy but thought I would go with the show, and I had some in the cellar.

Funny the NZ SB was from up a mountain?! imagine this in France – ok France produces Sanncre – lets look at an Alsation dog to judge French SB… just silly. NZ is about the length of California, and I’m confident that Napa vally producers don’t lose sleep over the crap that comes out of Santa Monica. Ditto (for whites) Malbourogh and Central.