Sauvignon blanc has a crisp, dry mouthfeel and a grassy nose that typically gives way to hints of lemon drop, grapefruit, guava and peach. Because of that, this lighter white wine pairs particularly well with sea bass, goat cheese and even sushi.
Skyler Weekes also thought the wine, or at least the oak barrel in which it was fermented, would pair well with the funky rye saison that Brandon Jones was planning to make for Nashville's Yazoo Brewing last year. "I asked him if he wanted to focus on the dryness of the rye or if he wanted to complement it with something salty or sweet or tropical," Weekes recalls. "I said he could try chardonnay, which is buttery and caramel-y. But after I described the sauv blanc, he said, 'That sounds awesome.' So then I told him that I could find some fifteen-year-old casks that are soaked with the flavor of the wine, or that we could look at something only two to three years old that still had a little smoky oak."