The New York Times featured a tasting report on California Sauvignon Blancs this past week. A long time ago I was a big fan of those wines but I have to agree with the Times when it argued that a number of them appear to be produced these days so that wineries will have a white to pour in the tasting room. They are the redheaded step children of Napa Valley.
One of the wines they recommended was a Sauvignon Blanc that I have always liked, the one from Frog's Leap from the Rutherford AVA in Napa Valley. In this case it was the 2008 vintage. Light, green gold in the glass the aroma is bright, grassy and citrusy. Medium weight in the mouth the wine was tart and refreshing and tasted young and fresh. There seemed to be a bit of tarragon in the flavor of this wine and there was a fair bit of grapefruit on the finish. Very nice wine.
Dinner was several sizes of shrimp marinated briefly tossed on the grill. The head on shrimp were small but delicious and the big boys in the middle of the below photo had great texture. A great match with the wine.
12.5% alcohol and $22.