Tue 5 Aug 2008
There can scarcely be a wine consumer in Christendom who has not tipped back gallons of the Ferrari-Carano Fumé Blanc, whether at home or in restaurants. The wine is very popular on wine lists and by-the-glass programs, and it’s easy to see why; it’s one of the most reliable, deftly made wines in existence.
For 2007, 57 percent of the grapes — the wine is 100 percent sauvignon blanc — were fermented in stainless steel and 43 percent in used French oak, then the wine was aged four months in the same combination. The result is a sauvignon blanc that remains clean, crisp and fresh while allowing a gentle influence of oak to shape a supple texture and infuse a tide of spice through the citrus and roasted lemon flavors. The herbal and grassy elements play a supporting role, allowing fruit and zinging acid to play their proper parts. The finish is taut, minerally and earthy. A delightful and highly drinkable sauvignon blanc. Very good+. Suggested price is $17, though prices around the country can be as low as $12.50.
We drank this with yellow peppers stuffed with quinoa, corn, spinach and feta cheese from one of our favorite cookbooks, Vegetarian Suppers from Deborah Madison’s Kitchen (Broadway Books, $27.50). Madison was the original chef at Greens in San Francisco.