Sauvignon Blanc

Blending Sauvignon Blanc with French Colombard is a practical decision. The Colombard brings acidity and keeps the wine crisp once the alcohol comes out, which is the point where a lot of dealcoholized whites go flabby. This one finishes at 0.5 percent and tastes of wild honeysuckle, pear, lemon balm and rosemary, with white peach blossom on the nose and infusions of apricot blossom and honeysuckle adding some floral lift. Calories, carbs and sugar all sit low. Starla was started by Dawn Maire and Jamie Coulter to make alcohol-removed wine that wine drinkers would actually reach for, and this is the most food-flexible bottle they make. Roasted pork with green lentils is the pairing the winery suggests, though it works just as well with anything green and herby. Serve it cold and drink it within a couple of days of opening.