Full Review

Domaine Paul Buisse

Domaine Paul Buisse
2016 Sauvignon Blanc, Touraine

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: France
Alcohol: 12.5% RS: <1%
92 Points
Gold Medal
Exceptional
$12.99
Best Buy

Domaine Paul Buisse
2016 Sauvignon Blanc, Touraine

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: France
Alcohol: 12.5% RS: <1%
Yellow straw color. Fresh, tropical aromas of passionfruit custard, starfruit and grapefruit coulis, fresh snap pea, iris, and mango candies with a lively, dry-yet-fruity medium body and a smooth, distinctive, medium-long wet stones, apricot stone, and aloe vera finish with fine, fruit tannins and no oak flavor. A cheerful, elegant sauvignon blanc with a great finish and ample finesse.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity, Non-Oaky & Juicy & Smooth
Aroma Aroma: passionfruit custard, starfruit and grapefruit coulis, fresh snap pea, iris, and mango candies
Taste Flavor: wet stones, apricot stone, and aloe vera
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Steamed Crab Legs, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: A cheerful, elegant sauvignon blanc with a great finish and ample finesse.

The Importer

Cape Classics

The Importer
15 W. 26th St, Floor 7
New York, NY 10010
USA
1 212-686-1300

Sauvignon Blanc

Wine Glass White.jpg
Serve in a White Wine Glass
Sauvignon Blanc is a bit of a chameleon of a variety, as it changes its character depending on where it is grown. Most famously in France’s Loire Valley, (especially in Pouilly-Fumé and Sancerre), it is a rich dry white with distinct herbal notes in the nose and on the palate. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity. Certain areas in Chile also produce very tropical-driven examples with a touch of herbal character, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

Many styles of Sauvignon Blanc – especially those from New Zealand – are aged in steel tanks to preserve the aromatic qualities, while some producers in Sancerre or even in California age in wooden barrels; this for added texture and spice. Medium-full in body, Sauvignon Blanc is especially excellent paired with shellfish or seafood or lighter poultry with herbs.