"Peter Muto" > wrote in message
om...
> 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.
> This is in total contrast to PN or Chardonnay which are more of a
> blank slate, a 'winemaker's' grape if you will.

I agree with that assessment of Chardonnay, which is one of the things that
I find makes it the most fun of any varietal to vinify. I disagree with
that with respect to Pinot Noir (and other reds) however. Red wines are
mostly made in the vineyard.

Tom S