Sauvignon Blanc is one of the purest most natural easy sipping wines which we try to keep on hand for such occasions.
I later opened it to try with some artisan cheeses Linda brought home from the cheese department at the local Mariannos. It proved to be a nice pairing with a French Morbier.
Morbier-style cheese comes from the highest part of the Jura Mountains in a small farm village in the Franche-Comté region. It dates back to the 19th century when producers of Comté cheese decided to make a smaller cheese from the day's leftover curd for their own consumption.
Morbier has an ivory colour and is soft and fairly elastic. It is immediately identifiable because of its black layer of tasteless ash, which separates horizontally in the middle. The Soot is thrown on top in order to prevent a rind from occurring.
This fruity, creamy Livradois is produced from cow's milk, French Morbier cheese matures for 6 weeks before it is ready for sale.
Stonestreet Sonoma County Estate Sauvignon Blanc 2015
Straw colored, light medium bodied, this was bright notes of pineapple, peach with accents of grapefruit and green apple, hints of passion fruit and pear on the tangy finish.
RM 88 points.