New Zealand has become a real success story for wine. Not all that long ago they were making wine from virtually unknown varieties such as Isabella, not even a member of the family wine grape varieties. Now its signature grape, Sauvignon Blanc, has stolen a lot of thunder in France. In New Zealand Sauvignon Blanc wines are appreciated all over the world and are unique.
The wine reviewed below comes from the South Island wine region of Marlborough,the country's most famous wine region, a particularly famous for its Sauvignon Blancs. Unusually for New Zealand, this wine is kosher. It was flash-pasteurized, is the technical Mevushal word, which means that observant Jews consider it kosher, regardless of who it serves. Once upon a time Mevushal cooked wine meant a process virtually destroyed his taste and the elimination of its use in pagan rituals. The presently used flash pasteurization process is much gentler.As you will see, the wine is not rated tasteless.
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Wine reviews
Goose Bay Sauvignon Blanc K / P 2007 13.0% alcohol about $ 20.00
Let us begin with an indication of the marketing materials.
Tasting Note: Pale yellow color, the nose shows intense aromas of sweet peppers and passion fruit. Medium to full bodied, spicy tropical fruit and gooseberriesAromas with a pea pod on the target, which is spicy. Serving suggestions: Roasted fatty white fish with tropical fruit salsa. And now for my review.
The first sip tasted like peppers. The wine was a little oily. The first food pairing involved a sweet and sour commercial grilled chicken breast with roasted potatoes and a salad accompany chicken fat (more of a salsa), consisting of tomatoes, tomato paste, sweet peppers, pepperoni, and vegetable oil. I noticed a goodBalance of crisp acidity and sweetness. The acid intensified somewhat with the roasted potatoes, doing a good job of cleaning the palate. On the other hand, the wine was weak when confronted with the salad.
The second pair involved in an omelette. The wine's acidity was clear and refreshing, but I'm always the pea pod flavor and odor tired. The accompanying grape tomatoes, remove the offending taste, but it was not so much left to taste.
The last meal centeredto meatless lasagna with tomatoes, peas, cottage cheese, olives, sliced and covered with mozzarella cheese. The wine finally managed to shake off the pods, and appears bright acidity, but not much fruit. I finished with a light cheesecake with a biscuit crust. I think it can put the sugar, the beans were.
I finished with the cheese pairings. With provolone there was something in the background, probably grapefruit. Then I went toone Emmental (Switzerland), but even with this high quality, flavorful (nutty cheese), the well-known, undesirable taste came back.
Final verdict. It does not happen often, but managed a design to destroy everything. Actually, I'm not at all sure that even without the pods, I would buy this wine again. There are so many great New Zealand Sauvignon Blancs. But this is hardly one of them. If you want kosher wine, there are many other options in all price ranges. Keepposted. I will be checking more of them.
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