The soft, yet very present grapefruit and touch of grassiness
are masterfully intertwined.
Nautilus Estate Sauvignon Blanc 2016, Marlborough, New Zealand (PS16.30, The New Zealand Cellar) Nautilus strikes the perfect balance between sauvignon's aromatic qualities and its fruity character with an open bouquet of ripe passion fruit, elderflower, limes and a herbal grassiness
, that reveals more lime and citrus characters with a great intensity on the finish.
Nautilus Estate Sauvignon Blanc 2016, Marlborough, Ne w Zealand (PS16.30, The New Zealand Cellar) A premium label that's worth seeking out, Nautilus strikes the perfect balance between sauvignon's aromatic qualities and its fruity character with an open bouquet of ripe passion fruit, elderflower, limes and a herbal grassiness
Steely and dry, this Sauvignon delivers succulent tangerine, lime, and grapefruit aromas and flavors, plus subtle grassiness
, and vibrant acidity.
It has zippy pink grapefruit and gooseberry fruit with sharp, lime centred acidity and hints of green pepper edged grassiness
to support its contrasting white peach depth.
Incredibly smooth and creamy, Black Cow Vodka (PS28, 70cl, Sainsbury's) is made from the whey (the curd is turned into cheese) and it really is a dairy delight with vanilla bean on the nose, a sweet vanilla palate with a flick of grassiness
, and twist of pepper on the finish.
Graham has been personally involved in blending this latest release, which he describes as "easy drinking with all the grassiness
and zest you expect from a New World sauvignon blanc, but I like to think it has a bit of an Old World finish.
It has the grapefruity grassiness
aromas of a sauv blanc, with an underlying sweetness on the nose; and to taste, a fresh acidic zing but the citrus flavours disappear quite quickly.
, along with mango and tropical fruit."
"I used this to add floral notes to the aroma, further muting grassiness
. Modern trellis systems and moderate leaf pulling encourage more fruit-forward characteristics.
"Sorghum wasn't considered a noble ingredient 10 years ago,'' says Edward Lee, chef of two Louisville, Kentucky, restaurants and author of the cookbook "Smoke and Pickles.'' "The first thing I get is this very rustic nuttiness, this umami nuttiness, then the grassiness
. And then the sweetness unfolds around that.