Oyster Bay Sauvignon Blanc
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Because isn't that the whole point?
In 1990 Oyster Bay created their first Sauvignon Blanc. One year later it won best Sauvignon Blanc in the world at the International Wine and Spirits Competition. Just like that, New Zealand Sauvignon Blanc was on the map, And in most shopping carts and restaurants. While their Sauvignon Blanc probably isn't quite at that prestige level anymore, it's still more than a bargain at it's price, routinely earning “best buy" tags from wine critics.
Tasting Oyster Bay's Sauvignon Blanc today, it's easy to imagine how they started the New Zealand Sauvignon Blanc trend. It is one of the most recognizable and food-friendly wine styles available. The bright, crisp backbone, grapefruit, lemon-lime and citrus thread, gooseberry and grassy, herbal notes all add up to a wild or, hence the name, “savage" quality to the wine that's hard to forget. Add a touch of ripeness in the form of tropical fruit or peach and you've got Oyster Bay's Sauvignon Blanc.
And it absolutely shines when it comes to food and wine pairing. While this is one of the few wines crisp enough to stand up to salad dressing, it also works beautifully with vegetarian dishes, especially when they're grilled. Try pairing it with raw tomatoes, turkey, grilled pork, all sorts of seafood and shellfish, goat cheese, herb-driven dishes, garlic, raw oysters, asparagus, fried chicken and much more. Just watch out for too much salt. It can accentuate the acid in the wine and throw things out of balance.