SeaGlass Alcohol Removed Sauvignon Blanc

SeaGlass Alcohol Removed Sauvignon Blanc is made as a conventional wine first and then dealcoholized, so the aim is to keep the structure of the variety rather than build a grape-juice substitute. The goal is the crisp, citrus-driven character Sauvignon Blanc is known for. The details supplied don't give a vintage, region, or lab analysis, so what follows describes what this style usually delivers rather than a measured profile. Expect a bright, high-toned nose of lime, grapefruit and green apple. Sauvignon Blanc often adds a grassy or herbal edge, and sometimes a passionfruit or gooseberry note. Acidity is the backbone of the style, and it matters even more here. Removing alcohol takes away some weight and warmth on the palate, so the body will run lighter than a regular Sauvignon Blanc, and the finish will be shorter and cleaner. There is no oak or tannin to speak of, since this is an unoaked white grape. Texture comes mostly from acidity and any residual sweetness left after dealcoholization, and some bottles in this category taste slightly softer or fruitier than their full-strength versions. At the table, think of it as you would any zippy white. It suits goat cheese salads, oysters and other shellfish, grilled white fish with lemon, and dishes built on fresh herbs such as pesto, chimichurri or cilantro. Its acidity also cuts through fried food like fish and chips or tempura. Spicy Thai and Vietnamese dishes work well, because the bright fruit stands up to lime, chili and lemongrass. Creamy sauces or rich cuts of meat will overwhelm a lighter-bodied wine like this. Serve it well chilled, around 6 to 8°C (43 to 46°F). Colder temperatures keep the acidity lively, and a lightly warmed glass will start to taste flat or sweet. Decanting isn't needed. A standard white wine glass with a moderately narrow bowl concentrates the citrus and herbal aromas. This is a drink-now bottle with no aging potential. Dealcoholized wines are best enjoyed fresh. Once opened, reseal it and keep it refrigerated. Finish it within a day or two, since the delicate aromatics fade quickly.