Movie & Wine Pairing


Field of Stones Sauvignon Blanc 2016
Marlborough, New Zealand

Little Women (1949)
THURSDAY, JULY 6 @ 05:45 PM (ET)

Although there have been other terrific adaptations of Louisa May Alcott’s novel, MGM’s lavish postwar version stands out both for its Technicolor beauty and for its leading lady, June Allyson. She provides the film’s vibrant center and its earthy appeal, which makes it a great film to watch while sipping this colorful New Zealand wine, complete with an appealing grassy edge.


“From one of New Zealand’s finest producers, this is about as good as Marlborough Sauvignon Blanc gets.” That’s top wine writer Huon Hooke on the regular Sauvignon that John Forrest makes. He didn’t get a chance to try the limitededition Field of Stones, but thanks to our close friendship with John, we secured a precious few cases just for you to taste. Now you can see how good it can really get: the previous vintage scored gold in San Francisco, and this new release from the superb 2016 vintage bursts with equally exhilarating, tropical-fruit flavor.


Marlborough is home to more vineyards than any other region in New Zealand. But if you’re talking about Sauvignon Blanc, the name is a byword for top quality. From a special single vineyard, Field of Stones delivers the region’s hallmark intensity, plus hints of minerality (from those Wairau River stones, shown below with John). Like many premium New Zealand Sauvignons, this one’s kept amazingly fresh under screwcap.


Family owned and run, Forrest Estate has defined quintessential Marlborough since 1988 (the family has farmed the land here for generations). John and his wife Brigid were pioneers of the famed ‘Golden Mile,’ a tiny strip of premiumsited vineyards near the stony Wairau River. The Forrests each left successful doctoral careers to pursue winemaking – now that’s passion!


The mineral edge makes this a delight with goat cheese (the classic match for Sauvignon) or most kinds of seafood. Try a stuffed Chilean sea bass: sauté a chopped leek in olive oil, then mix with chopped rosemary or tarragon, goat cheese and salt and pepper. Stuff the fish and bake. And while it’s in the oven, pour a cold glass of Field of Stones and enjoy

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