I love Sauvignon Blanc from the Loire, with its searing, enamel-chipping acidity.  But I also really appreciate white Bordeaux (and similarly-styled Aussie whites) with a healthy dollop of Semillon.  It softens the sharp edges of Sauvignon Blanc and adds a bit of richness.  Today I tried a 2008 Matanzas Creek Winery Sauvignon Blanc, which was [More]