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Monday, January 4, 2016

Sauvignon Blanc Set for Growth?

Yeah, it's a new year so people like to make predictions and spot the next trend. But there are signs from other things we consume that lead me to believe Sauv Blanc may steal some Chardonnay and Pinot Gris drinkers. Are many Americans leaving sweet for bitter? And how could this affect Sauvignon Blanc sales?

Acids in foods make them pop in flavor or make them refreshing, but unbalanced acids can seem too bitter or even sour. Lemon juice, tomato sauce, and fruit juices are examples of high-acid foods 

Some trends in higher-acid fare:

Iceberg or butter lettuce? No thanks. The more bitter-flavored kale and endive are in.

Give me hops or give me death! Okay, I don't know if they say that in New Hampshire or not, but many beer geeks believe bittering hops is what beer is all about. Another trend in beer is those face-puckering sours.

Make it black and make it strong. High altitude coffee is supposed to be premium java. High altitude grown beans are higher in acid. The highest-quality beans give you citrus and other fruit flavors to balance the higher acids. The cheap stuff just comes across as sour flavor and messes with your stomach (unbalanced).

Dark Chocolate
Consumption of dark chocolate is growing at the expense of milk chocolate. Yes, it's supposed to be healthier, but also contains a lot of saturated fat so don't go overboard.
One of many great under $20 SBs

Sauvignon Blanc
SB is a higher acid wine compared to Chardonnay. It's like apples where some come across as soft and sweet tasting (low acid) and some are clean and crisp (the higher acid apples). This doesn't mean SB tastes bitter, but it tickles the same part of the mouth. It can be grassy (New Zealand) to minerally (France), to fruity (California). These are generalizations, of course, the best ones contain at least two of those three traits.

It doesn't hurt that Sauvignon Blanc is cheaper than Chardonnay.

As a bonus, higher-acid wines like Sauvignon Blanc (and sparkling wine) are good matches with higher-acid foods.