A Dissonant Wine

Blackbird Vineyards Dissonance 2020 ($24.99) is a cool climate Sauvignon Blanc that I really love. It has more tropical fruit flavors and flower aromas than a typically herbal type of Sauvignon Blanc that you’d find from, say, New Zealand. It’s a really gorgeous wine with acacia, honey and apricot aromas on the nose and guava,…

Ted Scheffler

January 7, 2022

California’s Blackbird Vineyards is primarily and justifiably known for its outstanding red wine portfolio. In particular, the winery’s world-class, award winning Merlot, which has been lauded by top wine writers such as Stephen Tanzer, Robert Parker and James Laube. The Oak Knoll District – Napa’s fourteenth AVA (American Viticultural Areas) – is similar in soil composition and climate to France’s Right Bank region of Bordeaux, making it ideal for growing Bordeaux grape varietals such as Merlot, Cabernet Franc and Cabernet Sauvignon.

However, this week I’m writing about a Blackbird Vineyards wine that isn’t red. An outlier of the winery Blackbird Vineyards Dissonance is named as such because it is the only white wine they produce. In a field of reds, this white wine is indeed dissonant. It’s also very good. And don’t forget that Bordeaux is known for White Bordeaux in the form of Sauvignon Blanc.

Blackbird Vineyards Dissonance 2020 ($24.99) is a cool climate Sauvignon Blanc that I really love. It has more tropical fruit flavors and flower aromas than a typically herbal type of Sauvignon Blanc that you’d find from, say, New Zealand. It’s a really gorgeous wine with acacia, honey and apricot aromas on the nose and guava, pineapple, white peach, and passion fruit on the tongue.

Obvious food pairings for this luscious Sauvignon Blanc would be goat cheese and burrata. Less obvious partners for Dissonance might be oysters with mignonette, lobster and crab dishes, asparagus risotto, leeks, green beans, and chicken or turkey.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

white wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.