Wine Time

Wine of the Week: Franciscan Estate 2009 Sauvignon Blanc

I know what you're thinking - "not another Sauvignon Blanc write-up" - but as I try to review every wine that is sent to me as a sample, it's unavoidable.

But, on the bright side, Sauvignon Blanc is probably one of the best wines suited for this incredible spring weather that has descended upon Houston, prompting the city as a whole to emerge from our brief winter cocoons. Sauvignon Blanc is light, fresh and sometimes herbal, citrusy and bright. At times, it can have a peppery bite that's just enough to kick your palate and remind you to pay attention, a quality I'm fond of in my white wines. And it's easy to find just about anywhere.

In short, Sauvignon Blanc is like spring in a bottle. But before I wax poetic, the Franciscan is a middle-of-the-road version. It's subtle, with lots of grapefruit that tingles the tongue and a tropical, distinctive bite not unlike guava. After a few sips, however, the flavors begin to mellow a bit, and the wine becomes a little too milquetoast, going down without much fanfare. It's not a bad thing, but the glass, as a whole, definitely doesn't knock my socks off.

Maybe it was my mistake when I first tried the wine with a heavy dish covered in a sweet, tangy, rich peanut sauce, which drowned out the subtleties of the wine, but on a second tasting (solo), it still seemed to lack a bit of oomph that I've grown to love in a Sauvignon Blanc. If you are interested in a milder Sauvignon Blanc with plenty of tropical notes, you'll find it around the city for approximately $17 a bottle.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Amber Ambrose