Friday night I had dinner with my long, lost friend, Catherine, whom I had not seen since the birth of her son, Gabriel. The best thing about recently pregnant friends is that they're usually craving sushi as much as I am so off we went for our raw fish fix. Despite the upcoming long weekend, it had been a very busy week for me so I was really looking forward to enjoying a glass of wine with dinner. As soon as I saw the Cakebread Sauvignon Blanc on the menu, I was sold.
Cakebread used to be one of my favorite labels. I loved their Cabernet Sauvignon and though I'm not the biggest Chardonnay fan, I always found theirs to be nice, juicy and more restrained than most of the overoaked, buttery stuff coming out of Napa. However, in the past several years I think they've grown too big too fast. I now find their Chardonnay to be typically overoaked and overpriced and their Cabernet, while still good, is also a bit overpriced.
On the other hand, Cakebread's Sauvignon Blanc remains consistently good and a great value for the price (I've seen it in my local Costco for right around $20). Their Sauvignon Blanc is classic - a little citrus and grass on the nose and some grapefruit and melon on the palette. It's a lovely, light white wine with a little acidity and some nice fruit. It goes really well with fish - raw or otherwise.
Hmmmm...is it too soon to eat sushi again? I wonder if we can convince some winemakers to find a grape or create a wine that reverses the effects of mercury....Just an idea!
Until the next glass, Cheers!