Winemonger.com

Have you ever sampled a barrique-aged Sauvignon Blanc? Until a few months ago, my usual response to wine aged in these small, toasted oak barrels went something like this: “Hmm. Umm. Eww. That tastes like a 2-day old open tin of pineapple chunks.” In other words, I didn’t think the inherent citrus and vegetal qualities of Sauvignon Blanc were well suited to the toasty oak treatment.

However, one lesser known barrique-aged Sauvignon Blanc caused me to rethink my position on oak and Sauvignon - Sabathi’s ‘Merveilleux Sauvignon Blanc 2002.

Rather than racy scents of citrus and gooseberry, this wooded wonder treats your nose to aromas of peach, pear and vanilla. Keep sniffing, and you just might detect some hints of lemon meringue pie. This wine’s mouthfeel is really where the barrel treatment shines through in a delectable manner. Merveilleux is rich and silky - unlike most any Sauvignon Blanc I have tasted. Yet, rather than slowly dragging itself across the tongue as many oak-aged white wines are wont to do, the crisp quality of Sauvignon breaks through mid-palate and adds a little tang to the sipping experience. Lest you become too enamored with the way this wine feels, pay attention to its flavors. Merveilleux tastes like an exotic parfait of fresh vanilla yogurt mixed with mango and pineapple. This is one of those wines that will entice you to sit down and sip a glass or two before realizing its time for dinner.

If you plan on pairing this wine with food, treat yourself to an out of the ordinary dining experience. Try it with a dish that mixes savory and sweet flavors. One of the most memorable Merveilleux matches I’ve tasted is braised pork shoulder with persimmon. This combination will transport your taste buds to an otherworldly plane. Now, who would have ever thought that an oaked Sauvignon Blanc could do all that?

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