Sea Island Life Magazine Spring/Summer 2013 | Page 13

France’s Loire Valley

pinkish blush to the wine. It also possesses
more weight in the mouth, making it the
perfect porch-sipping wine or an ideal aperitif
to enjoy while the sun goes down.
Another option is a well-balanced sauvignon
blanc. The combination of high acid with floral
and grapefruit tones sings in the glass and holds
up beautifully in warm climates. Carrier leans
toward versions from the region of Sancerre in
France’s Loire Valley, which pose a nice balance,
falling somewhere between the intense
grapefruit of New Zealand sauvignon blanc and
the oakier-influenced styles from California.
Some are made using concrete fermenters.
Carrier explains, “I love concrete influence.
When a wine is fermented in concrete it ups
the game a bit. Too much stainless [steel] on a
wine leaves metallic edges, and too much barrel
contact adds oak influence.”
Carrier is also excited about some New
World versions of sauvignon blanc, specifically
Grey Stack Rosemary’s Block from Bennett
Valley, Calif. “The grapes come within a single
block in the dry stack vineyard. They use
very little barrel fermentation to help soften
the acids; I love the guava and tropical fruit
influences,” she says. “It’s a great aperitif
wine, but the fresh flavors and citrus notes are
also ideal with Mexican food, playing off the
green elements of cilantro and jalapenos.”
If it’s lunch with a crisp salad, Carrier reaches
for rosé, specifically from the Provence region
of France. “Domaine de Triennes is one of my
favorites; it is drier in style, with berry fruits
such as strawberry, and a nice kick of minerality.
I love rosés from Bordeaux as well. Rosés tend
to pair beautifully with anything green and
leafy. The mineral and fruit tones of the wine
play into the green mineral-rich leaves.”
Red wines have a place at the table too, but
not the “heavy-duty cabernet sauvignons,”
Carrier says. Best to look to regions such as
Burgundy for inspiration. “If I’m indulging in
a freshly grilled burger with all the trimmings,

Northern Rhone

Scarbolo

l love to pair it with a single vineyard or Cru
Beaujolais. You get all the benefits of a pinot
noir but with a bit more structure going on.
Think light-bodied with all the raspberry, violet
and black plum notes but framed around a
bigger structure … ideal for a burger.”
Carrier also suggests exploring syrah from
northern Rhone, which has a cooler climate
that results in wines with higher acid and
more character. “Red wine lovers will enjoy
the tannins, but the lighter style works for
summer,” she explains. The northern Rhone
wines enjoy more feminine layers of flavor than
their counterparts from