Spring Bud Break

budbreak

Spring is finally here! The weather is warming up daily and the Valley is turning up the green. We could be heading into a challenging harvest with the lack of rain we had over the winter but we have every confidence in our capable winemaking team! They’ve been busy pruning and getting the vines ready for bud break, which has just begun, as we head into the early summer months.

As you’re planning your summer vacations to wine country (that was your resolution, remember?) be sure to stay on top of all the fun things we have going on at B.R. Cohn! Starting June 14th, our Summer Music Series kicks off with reggae band Simple Creation. Tickets will be available starting May 1st. We’ll also have live music every Sunday starting in May, so come on by, and enjoy the warm weather, good wine and music!

Bud Break: What’s going on?

Early spring is when we start to see tiny buds emerging from the vines (macro photographers, this is your time!). Vines go dormant over the winter, during which time protective “scales” form over the vine offshoots. As spring begins, the ground temperature warms up, the dormant vines begin to wake and buds literally start to break through these protective layers. Not long after, shoots will emerge from the buds, sprouting leaves that will ultimately begin the process of photosynthesis, from which we will get grapes! Isn’t science amazing?

Varietal of the Month: Sauvignon Blanc

Sauvignon BlancIt’s finally starting to warm up, so prepare for the season with a nice cool glass of Sauvignon Blanc! This light, yet flavorful grape packs a punch with beautiful acid tones and citrusy grapefruit-y goodness. Though there has been an increase in recent years of partially barrel aging Sauvignon Blanc, traditionally it is aged in stainless steel which helps give it its classic acidity and “clean” taste.

Fairly resilient for a white grape varietal, Sauvignon Blanc can grow in a variety of terroirs, which makes it a fun wine to taste, as it will exhibit distinct characteristics based on where it’s grown. A great example of this is Sauvignon Blanc that comes from Marlborough, New Zealand. This beautiful region has become one of the premier wine regions for growing Sauvignon Blanc. The weather and soil in Marlborough produces a very classic, vibrant wine, high in citrus like orange and grapefruit.

Sauvignon Blanc from California tends to be on the softer, creamier more floral side, which also means it can be served at a warmer temperature if desired. I always prefer white wine a little closer to room temperature, I think it helps bring out more subtlety in the aroma and flavors. However there are differing opinions on this! Certainly for a hot spring or summer day, a chilled glass of white or rosé wine always hits the spot.

The acid tones in Sauvignon Blanc, makes it an ideal food wine. It’s perfect for pairing with spicy foods and sauces, and tends to compliment Asian flavors very nicely. Light, flaky white fish always goes well with Sauvignon Blanc, as do oysters and other shellfish. It’s also perfect with a tangy vinaigrette, drizzled over something like a strawberry and spinach salad. Fresh and flavorful are two words that should describe the food you’re pairing with a Sauvignon Blanc—incidentally these two words describe spring in Sonoma Valley! When are you visiting?

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