Saturday night – “Don’t believe the hype!” Edition - Part 1

Mick was cooking this Saturday and I tossed a pairing challenge his way. I asked for an appetizer that pairs with Sauvignon Blanc and a main course that pairs with Cabernet Sauvignon.

I had been wine shopping earlier in the week at the LCBO and down in the US at the Premier Group so I was excited to try a couple of bottles sooner than later.

The Sauvignon Blanc was a 2007 Cloudy Bay from New Zealand. I have heard a number of people rave about this wine and the Judgment of Paris book I reviewed also had good things to say about this winery. I wanted to have this wine sooner than later as the LCBO still has good stock, so if it was good I could get more of it.

"You can never have too many!"

Mick decided to prepare Blackened Scallops with Avocado Relish served on tortillas. The first time he did this recipe - http://zippysauce.blogspot.com/2008/08/saturday-night-noahs-ark-edition.html he paired it was a Beringer Alluvium Blanc (a white blend). I speculated at the time that a pure Sauvignon Blanc would be a better pairing so it would be fun to see if this was the case. I was also looking forward to this dish as it was awesome the last time.

Mick was ready to go with the food when we arrived so I poured out the wine while he went outside to grill the scallops.

"Good, but Pricey"

The colour of the wine was a very pale yellow, almost no colour to it. The aroma was classic Sauvignon Blanc – Gooseberry, hay/cut grass and cat’s pee but there was also a pineapple and citrus aroma as well. In tasting it, the first thing that stood out was its zippy fresh acidity. There was a nice citrus tartness happening with the wine as well. The finish was a bit sharp but nothing too distracting.

Mick served up the scallops and the room got very quiet as everyone dove into the dish with gusto. The wine pairing with the scallops was very good. It was not a perfect pairing but very close.

Mick agreed this was a better pairing than the Alluvium Blanc he paired with the dish the first time and for that I have to give him credit as it takes a big man to be honest about these things.

We killed the bottle very quickly and I think if a second bottle of Cloudy Bay was around we would have put a large dent in it as well. This was a very easy drinking wine so I can see why people like it so much.

Here is the group rating for the wine -Mick - 88, Mark - 91, Kathy – 90, Amy - 88, Overall – 89.25.

Here is the LCBO information on this wine –

Cloudy Bay Sauvignon Blanc 2007

Vintages 304469
750 mL bottle
Price: $ 34.95
Wine, White Wine,
13.5% Alcohol/Vol.
Sugar Content : D
Made in: New Zealand, New Zealand
By: Cloudy Bay Vineyards
Release Date: Jun 21, 2008

Tasting Note - Zingy and vibrant with a ton of crisp, fresh, grassy flavours and razor sharp acidity balancing the ripe, sweet tropical fruit with melon, capsicum and hints of pineapple playing around in the background. It slips down nicely and the finish is pungent and long. A somewhat 'retro' style for Cloudy Bay - but that's a good thing because lots more people liked it this year. (Sue Courtney, www.wineoftheweek.com, Jan. 23, 2008)

Here is what the Wine Spectator had to say about this wine –

Crisp, tart and fragrant, with very good intensity to grass, lime peel, grapefruit and sweet pea flavors. Sea salt and fresh herb undertones extend through the finish. Drink now. Tasted twice, with consistent notes. 10,000 cases imported. –DS

Score – 88, Price $27 US

The biggest problem I have with this wine is the price point. Being priced at $35 a bottle and the Kim Crawford Sauvignon Blanc being $20; it is too hard to justify that price. I was truly expecting more from this wine due to all the hype.

I like the Cloudy Bay and I have two more bottles in the cellar that I’m sure I will enjoy but I don’t see me going out to buy more of this one.

Click here for Part 2