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Rugged Ridge Sauvignon Blanc 2010

Rugged Ridge Sauvignon Blanc 2010

Californian white wine. I know what you're thinking, sickly sweet. Actually the Rugged Ridge really isn't, instead there's lots of lemon and lime citrussy fruit, just what you'd expect from Sauvignon Blanc.
United States
California
California
Rugged Ridge
Sauvignon Blanc
12%
Screwcap
Drink now +1 year

California region of United States

The fruits of California’s wine industry are vast. There’s quite a responsibility on California’s wine shoulders for it produces a good 90% of its country’s entire wine volume, even though wine is made in every single one of the USA’s 50 states.
 
We are starting to see a change in the Californian wine scene over here. California has historically, and wrongly, had a reputation for producing wines at opposite ends of the price spectrum, when in truth it has always made wines at all price levels. However, because demand was so high back on home turf we never saw any of the mid-priced wine here, but this is all starting to change.

Changing too, is the increasing use of different clones of grape varieties, in an attempt to make the most from its hugely varied climate. We say hugely varied, because it’s easy to think of California as one big, hot and dry land mass. In reality, it is only what is known as the Central Valley which endures such climatic extremes, if only because is too far inland to benefit from any effect of the cooling fog for which the county is almost famous.

This fog is critical in determining much of California’s wine styles, as it cools regions like Carneros to such a degree that Pinot Noir and Chardonnay from this region can be as cool and crisp as any other region in the world.

Perhaps most famously though, is the AVA of Napa, where Cabernet Sauvignon reigns supreme and which has a particularly fine reputation for class and concentration.

California is split into approximately 100 AVAs, American Viticultural Areas, which some producers value as a geographical mapping and others pay little attention to at all!

Sauvignon Blanc

Traditionally it could be argued that the home of Sauvignon Blanc are the Loire Valley and the Bordeaux region. Due to their cool climate this late budding and early ripening varietal fits in perfectly, but due to the fact that it is a superb traveller it is now producing fantastic whites in New Zealand, Chile, California and South Africa. Many now deem Marlborough, New Zealand, as the new home of this varietal where the greatest Sauvignon Blanc can be found.

As Sauvignon Blanc is of the aromatic variety, it is generally at its best when young and unoaked. Due to this very few Sauvignon Blanc wines age well, with those that do tending to have a touch of Semillon as a blend and oaked slightly.
When planted in cool regions Sauvignon Blanc will develop classic green, herbaceous flavours. In warmer regions it can fail to develop much aromatic character and just have hints of peach. Generally the wines have high acidity and are normally rather dry.


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Salads & Vegetables
A great match for this wine would be a feta or green salad but it would go equally well with a light seafood or mozzarella salad and a Salade Nicoise.
Fish & Seafood
Pair this wine with clam chowder or mussels and oysters. It also works well with halibut, herring and trout and we recommend you try prawns for good measure.
Pasta & Other Sauces
A very light olive oil and fish based sauce would work well with this wine. Try it with spaghetti 'alla marinara' or 'alle vongole'.
Meats
Generally this wine is too light for most meats.
Herbs & Spices
The delicate seasonings of chives, coriander, dill, fennel, tarragon and parsley would complement this wine.
Spicy Foods
We wouldn't recommend pairing this wine with anything spicy as the flavours would overwhelm a wine like this.
Cheeses
Very mild flavoured cheeses such as cream cheese, feta, halloumi, mozzarella and ricotta would work best with this wine. 
No longer stocked. CLICK HERE for other vintages and/or more from this producer.

 
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