Wine Asylum

The Wine Asylum, the leading Internet destination devoted to the enjoyment of wine.

Use this form to submit comments directly to the Asylum moderators for this forum. We're particularly interested in truly outstanding posts that might be added to our FAQs.
You may also use this form to provide feedback or to call attention to messages that may be in violation of our content rules.

You must login to use this feature.

Inmate Login

By default, logging in will set a session cookie that disappears when you close your browser. Clicking on the 'Remember my Moniker & Password' below will cause a permanent 'Login Cookie' to be set.

Moniker/Username: The Name that you picked or by default, your email. Forgot Moniker?	Examples "Rapper", "Bob W", "joe@aol.com".
Password:	Forgot Password?
	Remember my Moniker & Password ( What's this?)

If you don't have an Asylum Account, you can create one by clicking Here.

Our privacy policy can be reviewed by clicking Here.

Inmate Comments

From:
Your Email:
Subject:

Message Comments

Original Message

Re: Sauvignon Blank

Posted by gjharrington on September 21, 2005 at 08:41:23:
I think white bordeaux is usually a blend with a significant SB component. The ones I've had are more neutral and grassy and less fruity than the new world style SB's. I've enjoyed a white bordeaux we get in D.C. fron Chateau Thieuley that costs about 10.00. I remember having a glass while walking around the yard and it was pretty nice. Some of the premium Bordeaux producers produce these wines and they've gotten pretty expensive here. You might find them at a lower relative cost in France. I think there are some nice bargains with some of these wines in the US though. They don't get a lot of press. The new world SB's are great, too.