If somebody described an unoaked sauvignon as being a food wine what would you expect from that wine.

I would expect a wine that is so rich in body and alcohol as to be hard work if not unpleasant without the right food to balance it.

Or am I being a bit harsh

I find the light bodied SB's that I tend to like actually go quite well with a lot of dishes.

I think if someone described a SB as a "food wine" then I would suspect that it does not taste that great on its own, but not necessarily rich and alcoholic.

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tribs

Depends on the person's prior opinions, and the food. Anything from cucumber sandwich to pot-roast missionary. Purely subjective, who knows.

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Four wheels move the body - 2 wheels move the soul.

That's Talk In Code ! Typical, there is more init than subjective, assuming this is an NZ sb and not some thumping tannic red. So "eye of the beholder", and all that bull poopie, does not apply so casually.

I think you may have it Mr G.

Yeah, a wine like Mission Estate SB, if you know it. With food though...a generality and possibly a disguise of some sort !

With starters, fish, hors d'oeuvre, would be more meaningful.

I'd be less harsh tho, and guess that:

More Loire like, less tropical fruit notes, perhaps more acidity, or acidity too weighty for the fruit. More lemon grassy, harder in the mouth than usual, a heavier full-on flavour.

G~ that statement on its own ? Duh.

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Duncan

Overly acidic.

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Yep, Im still here.

I often see a tasting note for a sauvignon blanc, usually MSB but not always where the wine writer comments that it's a good food wine. I just wondered what it meant.

I shall assume that in my case it means avoid.

Who said Duh !

Come on outside

Get ya glasses on then ! And run like mad

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Duncan