Jiu Jitsu Wine, Sauv Blanc

     Hey everybody, it's Wine Republic. MNs 1st wine shop that specializes in sustainable, organic and biodynamic wines. Today our intern is talking about Sauvignon Blanc.
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Varietal Overview: Sauvignon Blanc ​

History and Cultivation
    The Sauvignon Blanc grape is indigenous to the South West region of France, and it is from this that the varietal gets its name. Sauvignon comes from the French word Sauvage, meaning “wild”, and blanc meaning “white”. This “wild white” variety was first intentionally cultivated in the 18th century Loire Valley and Bordeaux, France. Even though this wine traces its roots to the French wine country, some of the best known Sauvignon Blanc produced today comes out of New Zealand, specifically Marlborough. Many argue that this varietal put the country on the winemaking map. In fact, as it currently stands, Sauvignon Blanc is responsible for roughly 85% of New Zealand’s wine exports worldwide!
    The fruit itself is bright green and has a tendency to flower late. However, although these vines flower later, they ripen quickly and therefore winemakers must be cautious in timing the harvest. If picked too late, the grapes will develop dull flavors and an unpalatable acidity. This too can occur if the vines are subjected to prolonged periods of high heat. That being said, Sauvignon Blanc vines flourish most in a cooler, more temperate climate that still gets plenty of sunlight.
    Differences in the winemaking process can greatly influence the flavor of the end product of Sauvignon Blanc. For example, winemakers can vary the flavor profile of the wine by changing the amount of contact that the skins have to the juice once the grapes are crushed. Temperature that fermentation is carried out at is another variable. Some winemakers prefer a cooler fermenting temperature, while others prefer warmer fermentation.


Tasting Profile and Pairings
    These differences in the process of Sauvignon Blanc winemaking result in a marked flavor distinction between Old World and New World wines. A knowledgeable taster will be able to pick up on these differences instantly and determine where the wine was produced. In Old World production, typically associated with the Loire Valley and Bordeaux in France, warm fermentation of the grapes, early harvesting, and un-oaked aging (although some of these wines may also be oaked) bring out the minerality in the wine while toning down some of the fruitiness. The finished product will be pale yellow and present much greener flavors than those wines produced in the New World. Although certainly not fruity, these wines do have notes of citrus fruit, and can be distinguished by a distinct grassiness on the nose, as well as herbaceous flavors such as green bell pepper. The best food pairings with Old World Sauv Blancs are just as green! Recipes that are herb-forward, such as herb-crusted whitefish or chicken, will pair nicely. Grassy green vegetables such as asparagus also bring out the best in this wine. ​

​Try this Recipe with an Old World Sauvignon Blanc
Herb-Crusted Tilapia

    New World production of Sauvignon Blanc tends to give a product with significantly more weight, although Sauvignon Blanc is not known to be a particularly bold wine. Winemakers tend to pick grapes that are more ripe, and the warmer climate enhances the fruitiness in juice itself. These wines have less of an acidity, and less minerality than their Old World counterparts. Tropical fruit is easily detectible in New World Sauvignon Blanc, but there still is a hint of green in the wine coming from the aroma of fresh cut grass.
Ingredients
1/2 cup whole wheat bread crumbs
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon dried thyme
1/2 teaspoon dried dill weed
1 teaspoon granulated garlic
Pinch sea salt
4 tilapia fillets - about 4 oz each
1 tablespoon olive oil
1 cup seeded, diced tomato
1 teaspoon dried basil
1 teaspoon dried Mediterranean oregano
1 tablespoon fresh squeezed lemon juice (about 1/2 of a large lemon)
1/4 teaspoon ground black pepper


Method
Preheat oven broiler to low. In a dish or on a plate big enough for 1 piece of tilapia, mix bread crumbs, parsley, chives, thyme, dell, garlic, salt and pepper. Brush each tilapia fillet with olive oil and coat them with the bread crumb mixture and place them on a baking sheet. Broil for about 15 minutes turning once in the middle of the cooking process. The fillets will turn golden and flake easily with a fork when cooked through. While tilapia is in the oven, combine the tomatoes, basil, oregano, lemon juice and remaining pepper. Serve with the tomatoes over each tilapia fillet.



    New World production of Sauvignon Blanc tends to give a product with significantly more weight, although Sauvignon Blanc is not known to be a particularly bold wine. Winemakers tend to pick grapes that are more ripe, and the warmer climate enhances the fruitiness in juice itself. These wines have less of an acidity, and less minerality than their Old World counterparts. Tropical fruit is easily detectible in New World Sauvignon Blanc, but there still is a hint of green in the wine coming from the aroma of fresh cut grass.

​Try this Recipe with a California Sauvignon Blanc
Seared Sea Scallops with Lemon Butter Sauce

​Ingredients
1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
FOR THE LEMON BUTTER SAUCE
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Method
Melt 1 tablespoon butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.