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By: Levi Reiss
It seems to me that I haven't reviewed a Sauvignon Blanc in quite some time. Today's offering isn't a varietal, it's blended with Semillon in undisclosed proportions. The Trapiche winery claims to be Argentina's largest exported premium brand. Their website talks about biodynamics (more organic than organic) but this is not an organic wine. They exploit over 1000 hectares (2500 acres) of vineyards and get grapes from 200 producers. At this price we may assume our bottle is not a single-vineyard product. The companion wine is an Israeli Sauvignon Blanc blend at half again the price.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Trapiche Astica Sauvignon/Semillon 2011 13 % alcohol about $8.

We'll start by quoting the marketing materials. "Tasting Note : Pale straw yellow colour; intense peachy/grassy, slightly tropical nose; dry on the palate, with citrusy/peach fruit flavours, herbal notes, moderate acidity and finish. Serving Suggestion : Casual fare, finger foods, grilled fish, asparagus au gratin, pork skewers." And now for my review.

At the first sips this wine was nicely sweet offering raw acidity and a wisp of citrus. Wasabi-covered peanuts managed to tame its acidity and imparted a metallic taste. A barbecued chicken thigh in sweet and sour sauce reinforced this liquid's sweetness. The drink's acidity worked well in cutting the meat's grease. When paired with wings a touch of caramel surfaced in my glass. The side dish of crushed tomatoes, mushrooms, and onions over quinoa provided the blend with fine acidity, good length, and some fruit. Dessert was homemade fruit compote. Now this wine's acidity was dominant and I tasted oaky citrus.

My next meal consisted of a boxed Baked Ziti Siciliano. Our Argentine friend came back with good acidity and pleasant citrus. The side dish of steamed broccoli gave the libation some sweetness and a bit of oak. Fresh strawberries for dessert rendered the liquid long accompanied by the taste of burnt.

My final meal centered on an omelet spiced with dried basil, black pepper, chilies, and sliced garlic. Our blend offered good acidity and sweetness with a tinge of oak. Potato salad laced with pickles rounded and lengthened this wine. A side dish of zesty guacamole brought out sweet acidity but not much taste in my glass. Fresh raspberries rendered the Trapiche's acidity OK but whisked away its fruit.

Final verdict. Given its price and fairly good pairings I would buy this wine again. But I won't be shouting from the rooftops.


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Levi Reiss is the author or co-author of ten computer and Internet books, but really would rather just drink fine German or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Check out his global wine website is http://www.theworldwidewine.com with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.
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