To me, the name Kim Crawford is synonymous with Sauvignon Blanc. I’m not quite certain, but I think it may have been the first Kiwi Sauvignon Blanc I ever tasted. The memory stuck, that’s for certain.
I recently had the opportunity to taste the 2017 vintage Kim Crawford Sauvignon Blanc ($16.99, but on special this month in Utah stores for $13.99) and, as always, was impressed. The wine is a crisp, dense and complex blend of Sauvignon Blanc grapes from the Wairau Valley, of the Marlborough wine region, which lend grapefruit and passionfruit notes on the nose, along with Awatere Valley grapes that offer herbal and citrus flavors and aromas.
It’s a fairly hefty wine, weight-wise, for a Sauvignon Blanc, that will pair nicely with a wide range of foods. Oysters on the half shell, fresh shellfish like crab and lobster, light Asian dishes, sushi, asparagus and egg salad come to mind as potentially perfect partners for this classic Sauvignon Blanc. We might tend to think of Sauvignon Blanc as a summertime wine, but this one is crazy delicious any time of year.
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