Full Review

Frog’s Tooth

Frog’s Tooth
2021 Estate, Sauvignon Blanc, Sierra Foothills

Pair this wine with:
Chicken Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 14.5%
Bronze Medal
Recommended
$22

Frog’s Tooth
2021 Estate, Sauvignon Blanc, Sierra Foothills

Pair this wine with:
Chicken Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 14.5%
Yellow color. Aromas and flavors of pickled ginger, peanut and satay, hot sesame oil, grilled pineapple, and lemon and seaweed with a velvety, crisp, dry medium body and a tingling, complex, medium-length finish evoking accents of sesame oil, ginger, mixed greens of the land and sea, and cooked pineapple and mango. An interesting version of Sauvignon Blanc that should be an excellent pairing with sushi or a poke bowl.

Tasting Info

Wine Glass Style: Spicy & Complex
Aroma Aroma: pickled ginger, peanut and satay, hot sesame oil, grilled pineapple, and lemon and seaweed
Taste Flavor: sesame oil, ginger, mixed greens of the land and sea, and cooked pineapple and mango
Sweetness Sweetness: Dry
Enjoy Enjoy: Now
Recipes Pairing: BBQ Chicken, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: An interesting version of Sauvignon Blanc that should be an excellent pairing with sushi or a poke bowl.

The Producer

Frog’s Tooth Winery

The Producer
380 Main St.
Suite 5
Murphys, CA 95247
USA
1 510-579-7855

Sauvignon Blanc

Wine Glass White.jpg
Serve in a White Wine Glass
Sauvignon Blanc is a bit of a chameleon of a variety, as it changes its character depending on where it is grown. Most famously in France’s Loire Valley, (especially in Pouilly-Fumé and Sancerre), it is a rich dry white with distinct herbal notes in the nose and on the palate. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity. Certain areas in Chile also produce very tropical-driven examples with a touch of herbal character, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

Many styles of Sauvignon Blanc – especially those from New Zealand – are aged in steel tanks to preserve the aromatic qualities, while some producers in Sancerre or even in California age in wooden barrels; this for added texture and spice. Medium-full in body, Sauvignon Blanc is especially excellent paired with shellfish or seafood or lighter poultry with herbs.

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