Dry Creek Fume Blanc

Dry Creek Vineyard's Fumé Blanc is a dry Sauvignon Blanc from Sonoma County, California, bottled at 13.5% ABV. The name is a Californian style label rather than a different grape: Fumé Blanc is simply Sauvignon Blanc, and the term has traditionally pointed to a dry, usually unsweetened wine. The producer's own description lists citrus, melon and herbal notes in a crisp, refreshing frame. Expect grapefruit or lime-leaning citrus, a softer melon note rounding the middle, and a green, cut-grass or garden-herb edge. Wines in this style typically show bright acidity, a light to medium body, no tannin to speak of (as with most whites), and a clean, fairly short-to-medium finish. Many Sonoma Sauvignon Blancs see stainless steel or only a touch of neutral oak, so don't expect buttery or toasty character here. At 13.5%, the wine has enough weight to hold up to cooked food without feeling heavy. That acidity and herbal streak make it a natural match for dishes built on goat cheese, fresh chèvre salads, grilled asparagus, zucchini, green beans or anything dressed with lemon and herbs. It also suits shellfish such as oysters, steamed clams and shrimp, and simply prepared white fish with a squeeze of citrus. Pesto pastas, chicken piccata, and Thai or Vietnamese dishes with lime, cilantro and basil are good fits, since the wine's green-herb notes echo those flavors. It is less suited to rich cream sauces or heavily spiced red-sauce dishes, where its brightness can get lost or turn sharp. Serve it well chilled, around 45 to 50°F (7 to 10°C), which keeps the citrus lively and the acidity crisp. About two hours in the refrigerator, or 30 minutes in an ice bucket, usually gets it there. Pulling it much colder dulls the melon and herbal aromas. No decanting is needed; just pour. A standard white wine glass with a medium bowl and a slightly narrowed rim concentrates the aromatics without letting them fade too quickly, and a smaller bowl helps keep the wine cooler as you drink. This is a bottle to drink now rather than cellar. Unoaked or lightly oaked Sauvignon Blanc is generally at its best in the first few years after release, while the fruit is fresh and the acidity is sharp. Keep it in a cool, dark spot until you're ready to chill it, and finish an opened bottle within a few days, recorked and refrigerated.