Over the past weekend we uncorked unscrewed a delightful bottle of Dyed-In-The-Wool Sauvignon Blanc (2007) from Marlborough, New Zealand. We enjoyed this crisp, zesty wine with homemade pasta and sauce.

The wine had a fruity taste, hinting on passion fruit and lime; a slghtly yellow tint to the glass; and a crispness to the tongue. I thought it paried up nicely with the spaghetti and sauce. Also the wine would be great with a light seafood dish or even to sip outside in the evening sun.

To learn a little more about the wine’s region, Marlborough is known to produce some of the best Sauvignon Blanc wines in the world. The region is young in terms of growing grapes, starting in 1973 with the first vines were planted in Marlborough. Thirty five years later, Sauvignon Blanc is the most planted grape variety (65%) with Pinot Noir (13%) in second place, followed by Chardonnay (10%) and Riesling (4%).

Among Dyed-in-the-Wool there are many other Marlborough wines to taste, a few others we’ve recently tried:

Monkey Bay Sauvignon Blanc
Nobilo Sauvignon Blanc

Other Great Recipes or Cooking Tips

• Get a Little Funky with Funky Llama Shiraz
• ‘Tis the Season: A primer on organic wines, and a sweet way to bring them to the table
• Fifth Leg White 2007 - A Darn Good Aussie Wine!
• Beer Review: Blanche de Bruxelles | Belgian White
• Baked Sea Bass - Portuguese Style