Peter Muto wrote:

>The other difficulty is that Sauvignon Blanc (like Cabernet Sauvignon)
>is extremely good at retaining its varietal characteristics no matter
>what you to do it. If you eat a SB grape, you will instantly know it's
>Sauvignon Blanc.
>
>
Unfortunately Peter, several California wineries have been able to
remove all traces of varietal
characteristics with their 100% malolactic fermentation and new oak. It
has less flavor than
their Chardonnays. Chalk Hill is the main contender in this group.