Marlborough is the growing region on the Northern tip of New Zealand’s South Island. It’s a little like California in that they only started growing grapes here in the early 70’s. They have hot summers and cool winters and a long dry growing season. That means the grapes can ripen slowly and they are not as worried about rain and rot.
Sav Blanc is the most widely planted varietal in New Zealand with Marlborough far ahead in the region growing the most at over 17,000 hectares or 43,000 acres. They also do grow Chardonnay, Riesling and Pinot Noir here.
About the winery…Hmmm…I’ve been researching and on the NZ sites they don’t list a Starborough Winery in Marlborough. I did find a Starborough Wine listed under Starborough Farming Company Ltd, and they are indeed in Marlborough. But the wine that we were looking at has a different label. On the bottom of the website of the wine we were looking at we found the tag “New Zealand Table Wine, @2015 Starborough Wine Company USA, Healdsburg, CA.” Okay…I’m digging a little deeper.
So as it is so Widely available it might not come as a surprise that this trademark is owned by none other than Ernest and Julio, those Gallo guys, they own the planet it seems, with Barefoot, Mirassou, MacMurray, Las Rocas, J, Ecco Domaini, Frei Brothers, Dark Horse, Bridlewood and so many more.
Sauvignon Blanc, is mainly found in the Upper Loire, the area furthest east and inland. Here you hear of Sancerre and Pouilly-Fumé. These wines are crisp and high acid. Pair them with fish or poultry. With cheeses these are wonderful with goat cheese or other creamy cheeses (think brie).
is a parent of Cabernet Sauvignon. The cross happened between Cabernet Franc & Sauvignon blanc sometime during the 17th century in western France.
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.
North coast, CA USA
Loire Valley, France
We had an Event in August of 2016 called Crushed Grapes and Open Minds, which featured this wine.
Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere, Neufchatel, Parmesan
try serving ICE cold
warming it slightly will release more aromas
no need to decant
Green vegetables (asparagus, zucchini, fresh peas, artichokes)
Oysters, Delicate fish like Sole
Fresh herbs, Mild vinaigrette’s
Dishes with tangy dairy ingredient’s