You're right! I did some checking, and golden cape gooseberries are not, it turns out, true gooseberries. Well, dang. I learn something new everyday, I suppose. Looks like I'll have to hunt down some legit gooseberries and see how they stack up as a SB descriptor. Thanks for keeping me honest! Cheers!

@@TheUnknownWinecaster I have always thought that gooseberries were a great descriptor because they have those green flavors of methoxypyrazines as sav blancs even though gooseberries don't have a particular 'gooseberry' flavor that sets them apart like lychees per se.

New Zealand is the leader in producing quality Sauvignon Blanc as far as I'm concerned .I always make it a point to make sure NZ is the region it's coming from when I shop

I should add a request for more of Italy as I am very intrigued by the diversity and versatility that little boot offers! Lol. Thanks again!

Thanks for the compliment! I'm glad they're helpful and I appreciate your watching and commenting. Thanks again!

I've got Italy on the brain, too. Probably Sicily, Tuscany and the Piedmont will be the next ones, though I'm not sure when -- but soon, I hope.

Gooseberries are hard to find on the West Coast of the United States where I live. Most of my experience with the flavor has been through jams and jellies. I think there is an affinity between gooseberry and Sauv Blanc; I just think it's interesting that so many people use the descriptor when they have little or no practical experience with gooseberries. Cheers!

Thanks for the kind words!

Thank you for the feedback, and I'm glad that the videos are helpful. I think keeping a list is a great idea, as i can think of a number of times that I swore I wouldn't forget this or that bottle that I particularly enjoyed only to be unable to remember it later. Cheers!

Thanks for that insight and for the link! Cheers!

I know exactly what you mean. I grew up in a Cuban-American home in a largely Mexican-American neighborhood, and I always want to reach for descriptors that make sense for me because of what I ate and drank growing up but that aren't part of standard tasting grids, and I used to struggle to make sense out of descriptors like "bramble" and "tomato leaf" that were just not part of my experience. Thanks for the comment. Cheers!

Bacchus sounds interesting. It's a relatively new grape and there's not a ton out there about it, so any cast would be brief, but that's not necessarily a bad thing. I'll see what I can do. Thanks for the suggestion!

Hey, I loves me some good infotainment, so rock on and consider me your newest subscriber! Cheers!

Thank you so much!! Cheers! 🍷

Please do, and thank you for the compliment! I like your channel, too (stumbled across it from a comment you left on Hillbilly Wine 101's most recent vid.). Just subscribed and dropped you into my featured channels on my home page; hopefully, that'll send some folks your way. Cheers!

Absolutely! Thanks!

I really appreciate that perspective on Austrian SB, because it isn't something that comes up on my radar. It's great to have a European sensei to point me to all of the stuff I'm missing because I'm half a hemisphere away. Can't wait to see the cast. Cheers!

The Unknown Winecaster Australian major SB production probably under Adelaide hill , and Margaret river. Something was happening in Tasmania in the past 4 years , they get some fascinating SB too

Hi. Thanks and good luck on the WSET! Thanks for the question, too. Though the name isn't as popular as it used to be in the '80s and 90s, say, my impression is that if a wine-literate consumer sees "Fumé Blanc" on a label, the working assumption he or she will make is that it'll have some oak and maybe some malo (or at least that they should check with whoever they're buying it from), and I think a lot of producers have the same impression, so when they put FB on the label, it's with the understanding that a buyer will see that as an indication of oak. That said, there are wines labeled FB that don't undergo those treatments. Sometimes the FB name is a holdover from earlier vintages when the wine was treated with oak and then the producer changed styles while holding on to the name so as not to confuse his customers; sometimes for other reasons. Also, lots of oak-treated Sauv Blancs don't use the FB name. One of my favorites, Merry Edwards Russian River SB, is fermented and aged in oak (usually about 20% new French) and undergoes twice weekly bâtonnage (but no malo) and it's really rich and full-bodied but you won't see the words Fumé Blanc anywhere on the label.

Thank you for your detailed answer, as detailed as your winecasts :-) I will try to find your favorite "Merry Edwards" SB here in Quebec!

I'm not familiar with the term "non 46 AVA," so not sure exactly what you mean. The only American SB's I've been able to sample have been from CA, WA and OR -- the one from Oregon, Leah Jorgensen Cellars in the Rogue Valley, was very good. I know that Arizona SB is produced (there's even one winery that adds hops to their SB), but SB does best in a cool climate and in Arizona that would be connected to altitude (the winery that hops their SB, Fire Mountain Winery, for example, is in Cottonwood, which is at around 3300 feet). I would be curious to try one, too.