Sauvignon Blanc

This one was recommend by Captain Cork, my favourite german language wine blog. At first, I was a little nervous whether it would be able to handle a Pollo arosto con i limoni. After a few sips, however, It was the chicken I started to worry for:

A hefty dose of fresh oak in the nose, but with it creamy yellow fruit, orange peel, and a tangy saltiness.

New oak dominates the mouth as well, very powerful and long, in no way what I have associated with the Sauvignon Blanc grape, but smoke, roasted almonds, and finally a funky, sulphuric brimstone minerality that stays on the palate for minutes.

Do you know the proletarian, beer-drinking type who looks down upon wine? I have a good friend who is like this. Or, to be precise, he always pretended to be like this. Over the past few years, previously hidden signs of middle-classiness have emerged though and he even recently started to buy his own wine. A few days ago I was invited to sample his first home cooked roast and a wine he brought back from New Zealand. Now let's see which is the wine with the power to convert would-be working class beer drinkers into wine snobs.

Very light straw colour with a greenish tinge
At first, this smells and tastes overwhelmingly and quite explosively of green berries and fresh green leaves and grass, also grapefruit. After some time, it goes into a Riesling-direction, and unripe peaches and minerality come out more.
Dominated and defined by razor-sharp, but clean and well-integrated acidity, this is a zesty and appetizing wine that friends of straightforward dry Rieslings will enjoy very much. It tastes much lighter than the actual 12.5 % and makes me think of a picknick beside a mountain stream.