Tag Archives: Sauvignon Blanc

Casa Silva puts Colchagua’s Cool Coast on the Map

Terroir is a big thing in the wine world… It has to do with wines of origin… wines that reflect the geological and geographical and climatic conditions of the vineyards to create wines that cannot be reproduced any place else. Chile has produced wine for more than 450 years, but in the last 20 or so, it has engaged in the search for new places to grow wine grapes… and in a country full of amazingly diverse little nooks and crannies, there is plenty to be discovered!

Casa Silva Cool Coast Flight Plan

Continue reading


Filed under Wine

Morandé Edicion Limitada Sauvignon Blanc 2008

By Margaret Snook, April 24, 2009

Viña Morandé Limited Edición Sauvignon Blanc 2008

Viña Morandé Limited Edición Sauvignon Blanc 2008

This was the second time I’ve tried this recently released wine from the King of Casablanca, Pablo Morandé, who literally put Casablanca on the wine map back in the 1980s. Today he and his daughter Macarena (also a winemaker) do an amazing job of keeping it there.

This particular wine, part of their Edición Limitada collection, was an experiment that will surely become part of their regular repertoire. The idea was to make a Sancerre-style Sauvignon Blanc, fermented in new French oak fudres—2000-liter barrels. This is a good thing—don’t let the word barrel trick you into thinking that this is some clunky California fume-style Sauvignon or 1990s Chardonnay wannabe. The barrels are nearly 10 times the size of a regular 225-liter barrique, so they allow the wine to develop volume and elegance without masking the fruit flavor.

Fudres at Viña Morandé for fermenting Sancerre-style Sauvignon Blanc

Fudres at Viña Morandé for fermenting Sancerre-style Sauvignon Blanc

The results? A walk on the richer side of Sauvignon Blanc. Using fudres instead of the now-standard stainless steel tanks allows for micro-oxygenation that enhances the body, so the wine has a richer mouthfeel than most SBs. And despite the fact that most Chilean wines tend to have at least 13.5% alcohol, this one has a thankfully low 13%, which helps make it particularly food friendly.

It’s got good citrusy fruit, pica lime, ripe lemon, pear, and a refreshing mineral note. It’s definitely a break from the bright and sassy, green and grassy Sauvignons we’ve been pouring for the last few years. They’re great aperitif wines, and I still love ’em, but once cocktail hour is over, they don’t usually make it to the dinner table. All that vim and vigor makes them too antsy to settle down with the grown-ups, and beyond ceviche and salads, they don’t always work very well with food. And that’s where this one is a real winner.

That extra body teams up well with the richer texture of meal-time dishes, and while there’s just a bit more residual sugar than I’m usually comfortable with, but I have to recognize that this would be the perfect wine for a dish with body and a kick, like some of those spicy Thai shrimp dishes, or a shrimp bisque, or scallops pil pil… That light touch of residual sugar will help take the edge off the spice and bring it all into luscious balance. In fact, we tried it with a delicious curry of sautéed locos (Chilean abalone) on a bed of creamed leeks… just perfect!

Alcohol: 13%
Price (in Chile): $11.900
Sold: El Mundo del Vino

Leave a comment

Filed under Wine

De Martino 2008 Legado Sauvignon Blanc

Legado Sauvignon Blanc 2008

Legado Sauvignon Blanc 2008

By Margaret Snook, December 26, 2008

Herbal and citrusy on the nose. Bright, fresh, crisp–even a bit spritzy–although that won’t last long. Juicy, juicy, juicy and seems just a tad sweet.

Great aperitif. Great with ceviche–ok, that’s a no brainer, but try it too with something shrimp-and-Thai (I’m thinking a Thai shrimp soup with coconut milk and lemon grass). This would also be good with salty foods- Serrano ham, blue cheese, anchovies (Caesar Salad) or fresh foods that are slightly bitter, such as an arugula salad with bits of crisp bacon, blue cheese and strawberries.

A great choice for a Chilean dish would be a green bean and carrot tortilla… forget the Mexican bread… in Chile a tortilla is made Spanish style with egg (like a frittata), cooked til set in a skillet, flipped, and cooked til set on the last side then slid out of the pan onto a serving platter.

Denomination of Origin: Casablanca Valley
Winemaker: Marcelo Retamal


Filed under Wine