Sauvignon Blanc generally has a fresh, bracing style, which is perfect chilled for summer sipping, and with fresh seafood, which we have in abundance here in British Columbia. This grape variety is known for its grassy, herbal, gooseberry fruit, citrus and asparagus characters. It is unique with a herbaceous character and most often made in a dry style. Sometimes you may see a wine labelled “Fume Blanc”. This is a Sauvignon Blanc that has been aged in oak barrels. California I think can be thanked for popularizing this style of Sauvignon Blanc. Classic regions for Sauvignon Blanc are France and New Zealand. Luckily for us, many BC wine makers were trained in New Zealand, and/or we have some Kiwi wine makers working here.
Checking the www.EverythingWine.ca website, I identified the following BC Sauvignon Blanc wines in the $15-$25 range:
Checking my wine tasting notes, I have tasted these BC Sauvignon Blanc:
Lulu Island Winery Sauvignon Blanc 2008: Medium yellow colour. Light grapefruit nose. Good acid. Honey and grapefruit flavours.
Kettle Valley Winery Sauvignon Blanc 2008: Pale lemon. Citrus and green aromas. Good acidity and roundness balance. Off dry with peachy, citrus flavours.
Poplar Grove Monster Vineyards Sauvignon Blanc 2008: New Zealand style. Lots of gooseberry, herbal and honey on the nose. Light body. Gooseberry and herbal flavour. Good acidity. Try with fresh seafood.