By Benjamin Quigan
It may not feel like it, but winter is finally over and spring has begun.
As I am writing right now it is raining, windy and cold – hardly great spring weather - but there is the occasional glimpse of blue sky that gives you enough hope the great spring days are on their way.
A change of season will generally change both what you choose to eat and drink.
Meals become lighter and fresher – and in many cases so does your choice in wine.
During this time of year I tend to bypass heavier reds in favour of whites.
Luckily in New Zealand there is an abundance of Sauvignons to choose from to suit most budgets.
Many vineyards are already releasing 2010 vintages and one I have recently enjoyed is the Saint Clair 2010 Marlborough Sauvignon Blanc.
Saint Clair is one of the most well-known and respected wineries in Marlborough.
Sauvignon Blanc is the varietal which the Saint Clair family estate focuses on more than any other grape. Over the last eight years they have won 51 trophies for their Sauvignons.
The 2010 vintage is another great example of what Marlborough Sauvignons are all about.
The aroma is intense and powerful, with prominence of blackcurrant, passion fruit, grapefruit and gooseberry.
Upon first taste all the typical Marlborough indicators are there – a nice crispness and notes of passion fruit and pineapple.
However, to me, the Saint Clair Sauvignons tend to always be fruiter than most others from Marlborough, (perhaps that’s why I like them) and the 2010 vintage stays true to this.
There is an abundance of tropical fruit flavours that makes it a perfect wine for the upcoming spring and summer days.
Pairs excellently with fresh seafood and grilled summer vegetables.
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