Full Review
Kenwood

Kenwood
2016 Sauvignon Blanc, Sonoma Valley

Pair this wine with:
Chicken Fish Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13.5%
91 Points
Gold Medal
Exceptional
$13.00
Best Buy

Kenwood
2016 Sauvignon Blanc, Sonoma Valley

Pair this wine with:
Chicken Fish Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13.5%
Silvery emerald straw color. Aromas and flavors of green pepper, candied grapefruit peels, and wheat grass with ginger with a bright, dry-yet-fruity light-to-medium body and an interesting, medium-long golden apple, spiced kiwi and melon, and creamy nougat finish with fine, chewy, fruit tannins and no oak. A vibrant, toothsome sauvignon blanc that hits all the right notes in a balanced even manner.
Tasting Info
Wine Glass Style: Fruity, Juicy & Smooth, Non-Oaky, Savory & Crisp & Lively
Aroma Aroma: green pepper, candied grapefruit peels, and wheat grass with ginger
Taste Flavor: golden apple, spiced kiwi and melon, and creamy nougat
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Grilled Fish With Mango Salsa, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: A vibrant, toothsome sauvignon blanc that hits all the right notes in a balanced even manner.
The Producer or Importer

Pernod Ricard USA

The Producer or  Importer
250 Park Avenue
New York, NY 10177
USA
1 914-848-4800
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.
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