Fine Wines From All Over The World

That would have to be me, I love it icy cold. Sorry about that, should have asked! lol

and why?

They are completely different wines. I have had very good examples of both, so I could not choose between them.

Salud!!!

For Chicken Francese?

Sauvignon Blanc taste is more closely associated with Pinot Grigio. Chardonnay can be very dry (although I’ve tried one that was actually fruity and quite good)

Laithwaites stock it.

But — without wishing to sound rude — these questions on answers. yahoo.com come from all over the world (which is a pretty big place), and although I have correctly told you the the name of a stockist, unless you can access them, my answer is useless.

So it would really help in future if your question said somthing like "where can I buy this wine in XYZ town in ABC country.

Laithwaites – http://www.laithwaites.co.uk/product~product_code~25583~mscssid~7EA3D730554E403D9A0A9C6F8A8E59B1.pasp

in overall taste and food pairing options

I’ve had really good and really bad of both.

I personally like Pinot Grigio if it’s well balanced. But that’s just me. And I haven’t had a lot of luck finding it well balanced, it’s usually flat.

Every time i hear some one say Sauvignon Blanc the pronounce it with the "c" at the end. I know in the french language that consonants at the end of words are silent, but is this an exception here in the states? Or is it another case of people mispronouncing the word as a whole? in one instance my wife had to take a food educate class for a play and she was taught to end it with the "c"? I just need to put an end to this?
Thanks for all the answers everyone has provided. The argument i am having is with a non wine drinker, but a stickler for the French language and its correct annunciation if is being spoke. are there any examples of other wines that are pronounced differently in the states than in other countries?

In English, the "c" is pronounced –> [soh-vin-yohn blahngk]

However, in French, it is not –> [soh-vee-nyawn blahn]

It is one of those words that has foreign roots, but has been ‘adopted’ as an English word (hence its presence in the English dictionary).

If you like New Zealand Sauvignon Blancs, then you probably enjoy crisp, acidic wines with a little citrus. Try the Napa Valley Sauvignon Blancs next- Honig, St. Supery, and Pomelo all make great ones. Or, if you’re looking to try a completely different varietal, try a blend of Sauvignon Blance and Semillion. This is a French style of wine, it will be a little lighter than the ones you’re used to, but it pairs great with many foods.
Other really great white wines are reisling and gewurztraminer, from California and from Germany. Both have a great acidity, rieslings will be a little sweeter, and gewurtz will have a little spice, but each will give you the characteristics of wine that you seem to enjoy.

Gary Vaynerchuk takes two culty Sauvignon Blancs to the test and see if they live up to the hype. Plus, Gary talks about the big party at Wine Library on July 10th!!

Duration : 0:15:50

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Hi!
I am making steamed alaskan king crab legs and lemon-buttered shrimp for my husband’s and my Valentine’s feast. We’re not big wine drinkers, but I thought it might be nice to add a wine with dinner. I’m looking for a good, cheap wine to go with this meal. I’ve read that sauvignon blanc and dry riesling go well with these dishes, but suggestions are also appreciated. I prefer for it to be available at Meijer, since that’s where I will be shopping. Any help that anyone can give would be greatly appreciated. Thanks!

never been or seen a Meijer, but if you have a Trader Joe’s in your area, they have some amzing wines for dirt cheap, including Charles Shaw, two-buck-chuck (or $3-4 depending on location)… I have never been disappointed with their wine

Hi guys, i’m cooking a mussels dish tomorrow and wanted to do a white wine lemon butter sauce. I’m using a little bit of Anisette(a licorice liqueur) on the mussels to give the broth a nice sweetness and was planning on using a Sauvignon Blanc for the lemon butter sauce, but after looking at a few preperation video’s someone said a Sauvignon Blanc was to over powering a flavor for mussels. I was thinking it, coupled with the lemon would help cut the sweetness of the anisette and leave a nice balance to the dish but since this is my first time cooking with wine I figured it couldn’t hurt to get some helpful advice incase I needed to pick up a Pinot Grigio or Chardonnay instead of the Sauvignon.
Thank you very much for your help guys, especially Plump, I am gonna go with the sauvignon blanc and enjoy every minute of eating these delicious mussels

I agree with you completely – a Sauvignon Blanc sounds perfect. Why anyone would consider it overpowering is beyond me. Heck, it’s what I serve to drink with mussels – why wouldn’t you want to cook with it?

I’d be most afraid of a Chardonnay and it bringing oak flavor – not appealing with mussels. Not sure on the Pinot Grigio since I don’t like it.