Harald’s Wine & Dine Menus – White Wine

Wine Tales | Written By, NOW! BALI | August 28th, 2013

This time I’d like to discuss white wine.  Although there are several famous grapes used to produce beautiful white wines, including Chardonnay, Pinot Grigio and Riesling, I’d like to focus on one of the most popular varieties: Sauvignon Blanc. The most famous Sauvignon Blancs come from the Loire Region of Central France, from the towns of Pouilly and Sancerre. These place names were, until the 90’s, synonyms for white wines made using Sauvignon Blanc grapes. Also, at this time, wines were only made and matured in steel or cement tanks; very rarely in barrels. 

This time I’d like to discuss white wine.  Although there are several famous grapes used to produce beautiful white wines, including Chardonnay, Pinot Grigio and Riesling, I’d like to focus on one of the most popular varieties: Sauvignon Blanc.

The most famous Sauvignon Blancs come from the Loire Region of Central France, from the towns of Pouilly and Sancerre. These place names were, until the 90’s, synonyms for white wines made using Sauvignon Blanc grapes. Also, at this time, wines were only made and matured in steel or cement tanks; very rarely in barrels. 

Today everything has changed and we now enjoy Sauvignon Blanc wines from New Zealand (mostly from the Marlborough Area), Friuly in Italy, Styria in Austria and from the Cape in South Africa. Other countries, like Australia, the USA, Chile and Argentina, have also ventured into producing wines from Sauvignon Blanc, but perhaps South Africa has so far produced the best results. 

The most prestigious wineries in France to produce wine from the Sauvignon Blanc grape are Pascal Jolivet, Henri Bourgeois, Silex and Château Du Ladoucette. In Italy, Livio Felluga and Venica are two great producers and from Austria, Tement is the premier producer of Sauvignon Blanc. 

However, as I mentioned before, be sure to explore the white wines of other countries too, especially if you favour Sauvignon Blanc blended with Semillon.  Australia’s Margaret River produces a number of great Sauvignon – Semillon Cuvées, and the Graves region in Pessac – Léognan, Bordeaux, makes even more famous wines of this type. 

Below you will find another valuable example of how white wine served at a dinner can complement the dishes on a menu, which will make for a better dining experience.

Indigène Pouilly Fumé Grand Cuve’, Pascal  Jolivet, Loire, French 2010

My Inner Voice

Pascal likes to play with words, why else does he call his wine poor and in need – he means the soil of course and only soil which must work hard will give you a wine as Grand as this Cuvee… no, no the wine is not indigent, it is a wealthy wine which gives great pleasure. H. W.

Area

Pouilly-sur-Loire, Nièvre, Loire Valley

Grape

Sauvignon Blanc – Fie dans le Neuvillo. It is not clear that the vine originated in western France. Ongoing research suggests it may have descended from Savagnin. It has also been associated with the Carmenere family.

Nose

Really pure, with touches of gooseberry and flint backed by alluring salted butter and straw notes. Creamy too, with hints of toast and peach at the same time. 

Mouth

A concert of fruit, acidity and dryness will give you the first violin, the fruit matches with the very dry body and plays in the background a fine duo of flute and piano. A trio not to be missed on a palate which is used to Sauvignon Blanc.

Colour

Straw and chrome yellow touched by sun beams. 

Food Pairing

Confit of Tasmanian salmon fillet, leek and fennel compote, Manila clams, salmon roe, Avruga pearls and kafir lime with a saffron and clam emulsion.  Selections of chilled sashimi with Tasmanian salmon, yellow fin tuna, fresh oysters and hamachi with shoyu citrus dip, wasabi and pickled ginger.

Important Information

Pouilly Fumé originated from the town of Pouilly-sur-Loire. The closeness of the Loire favours the existence of a micro-climate where humidity plays an important role. Issued from the best terroirs in Pouilly, Indigène benefits from the great variety of the soils. Fermented naturally in its own yeasts, the wine is matured on its lees for 12 months before being bottled without filtration or cooling.  Indigène is specific to its location, grape variety and soil. It expresses the authenticity and the purity of great wine. Pascal Jolivet’s wines show the benefits of stainless steel vatting with naturally occurring yeasts. They are fermented cool rather than cold and are left of their lees for many months, gaining subtle but complex aromas as a result. 

HARALD WIESMANN

Chief Sommelier, 

The St. Regis Bali Resort

Harald Wiesmann, Restaurant Manager of the Asian inspired Haute Cuisine Kayuputi and Chief Sommelier at The St. Regis Bali Resort, has a very interesting career history spanning a number of years with different roles in various countries. His 40 years of international experience has led Kayuputi to receive prestigious awards from the Wine Spectator Magazine (USA) for four consecutive years since its opening four years ago. While for the first two years the restaurant was awarded ‘Award of Excellence’, these last 2 years Kayuputi has been honored with ‘Best of Award of Excellence’, making it the first and only restaurant in the whole of Indonesia to win this coveted award.

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