"Bill" > wrote in message
...
> 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.

That's because Sauvignon Blanc at full ripeness simply doesn't have the
intensity of ripe Chardonnay. That's why it was dubbed many years ago as
"the poor man's Chardonnay".

Also, fully ripe SB tastes and smells very little of what you perceive as
"varietal" (you know - that grassy, cat **** aroma).

Tom S