Kiwi (or is that grapefruit?) overdose

I really can’t stand it anymore. The grapefruit-fennel-green-pepper creature they call sauvignon blanc, in places down under. Really. I’ve had it. It’s like I’ve just had too much chocolate cake or sugar pie. The simple idea of eating more is repulsive.

I had some Kim Crawford sauvignon blanc from New Zealand, the other day, and now I’ve just been drinking some Klein Constantia 2006 sauvignon blanc from South Africa, and you know what? I feel like I’ve just switched from Canada Dry ginger ale to Schweppes ginger ale. The wines are dopplegangers. Same feeling, same fruit-surrounded acidity, same set of aromas, same taste overall. It’s flavorful, for sure. You can get why it’s attractive to so many people. But this impression of getting the same wine under two different labels has just done it for me.

I can’t help feeling that getting twin wines from two different countries – and one from a vineyard that is responsible for the incredibly distinctive and superbly elegant Vin de Constance – means that there is more chemistry at work here than geology and biology. Kiwi sauvignon blanc is doing well? By all means, let’s do the same! Add a little B254F yeast here, control temperatures this way, and voila, the recipe is reproduced. Forget individual character, this is globalized wine at its best (and worst).

I really should explore this more, but I will do so reluctantly.

Not all the New World falls under the spell of kiwi-grapefruit sauvignon, thankfully. I remember To Kalon vineyard fumé blanc (different name, same grape) from Robert Mondavi as a superb, refined experience, with a a whole different character and set of flavours. And Chilean sauvignon blanc, though playing in the same fruit leagues, has its own angle on the whole game.

If anybody out there knows a New Zealand or South African sauvignon blanc that goes off the beaten path, that has some mineral character, a different citrus fruit, or something different or other, please let me know. I’ll gladly amend myself.

In the meantime, I’ve just poured myself another glass of the Klein Constantia. The bloody thing just drinks itself.

This entry was posted in Kim Crawford, Klein Constantia, Loire, New Zealand, South Africa, new world wines, sauvignon blanc, white wine. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

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