…I have to say that if I’m in a restaurant and I want a white wine that’s almost guaranteed to be dry, has good, often brightly crisp acidity, partners obligingly with all sorts of dishes (fish, pork, chicken, Chinese, Mexican, etc.) and won’t cost me next month’s mortgage payment, then the choice is obvious: Sauvignon Blanc.
You know your wines. What are the odds of getting a really fine, rewarding Chardonnay today for less than, say, $40 a bottle? Not terribly good. Some exist, to be sure. But they take some looking, even almost insider knowledge, to find.
Now, what are the odds of getting a really good Sauvignon Blanc for less than $40 a bottle, even if you know nothing about wine? Why, it’s a slam dunk.
Actually, the odds are good of getting a fine, rewarding Sauvignon Blanc for half that price.