I suspect the person was confused. My understanding is that if Sauvignon Blanc is over exposed to the sun and or picked before it is ripe, then it does take on a litter box like smell, but I wouldn't say this would be "good sauv blanc".
Sauvignon Blanc does tend to have a sharp smell, with flavors of grass, gooseberry, olives, bell pepper, grapefruit, melon, vanilla, and butter to name a few. I've found that it does seem to be more enjoyable for me when blended with other whites.
Oh, Vouvray ... yes, that's a French style wine, made mostly, and usually completely, from the Chenin Blanc grape. Very little expereince with this. If I recall correctly, some of the flavors often found with it are almonds, honey, and melon. Works well with chicken and veal meals.
Not sure. Perhaps you are referring to the acidity of the wine? Can't recall pepper in the Pinot Noirs, I have no experience with the Syrahs, and they have made some very good Viognier's.
I have only had the cab and the syrah and it was most notable in the cab...and I had NEVER sensed it in any other wine...
Ayuh, the cabernet sauvignon, good point ... spaced it, and I'll blame that on the fact it was late when I was posting.
Oh, wow, I'm glad to hear it! I've read it twice now, and I just find the language so beautiful and the thoughts so comforting.
