I’ve been saving my 2009 Clif Climber Sauvignon Blanc for a special occasion. With two kids and a full-time job, special occasions are hard to come by. So when my husband brought home some fresh Ahi tuna that a custpomer gave him, I decided that was special enough. (Hey, fresh sushi-grade tuna IS a big deal!) He took care of the cooking and I took care of chilling the wine.
Clif (yes, as in the health bars) has become one of my favorite wineries for its green practices (read about that here, in last year’s review) and reasonable price tag. The sauvignon blanc retails for about $14 and is worth every penny.
The wine is nearly clear, which is a good hint at the taste. It’s fresh and light and a little tart in a palate-cleansing way (as opposed to the lemon-sucking way). There’s a nice presence of pear, but what makes this wine great is that no single flavor jumps forward; it’s just mellow and tasty. Not overly intrusive with any fruit. And that’s why it was perfect with tonight’s “special occasion” meal.
Tonight my husband marinated the Ahi in soy sauce, wasabi, green onion, cilantro, lime juice and sesame oil, then lightly crusted in sesame seeds. He seared it perfectly and paired it with stir-fried veggies (sauteed with a little Hoisin sauce) and teriyaki Rice-a-Roni (hey, we had to make something our kids would eat!). The tuna was so light and fresh, the veggies were so light and fresh, so it made sense that the wine be light and fresh too. The meal would have been destroyed with a heavy, dominant wine; it needed something to brighten up the sesame but not be so tart and fruity that it overpowered the tuna.
Clif Climber Sauvignon Blanc is one of those wines that will be your best friend at dinner time because it will complement just about anything. However, it’s also drinkable on its own (as I’m finding out at this very second!) because it won’t make you pucker after two sips. I’m admittedly not a huge fan of white wines, so I have a bias against sauvignon blancs. This one makes me look forward to my next bottle (and next Ahi filet!), and that’s big in my book.