Sauvignon Blanc ( soh-vee-NYAWN blahnk) is a green-skinned grape varietal that comes from the Bordeaux wine region of France. Sauvignon Blanc is generally crisp, refreshing and dry. It has been in planted in many places with success including France, Chili, Canada, Australia, New Zealand and South Africa as well as Washington and California in the United States. Most Sauvignon Blanc is bottled as a single varietal wine rather than being blended with other grapes. It is blended in a few notable instances including the sweet wines of Sauternes and the dry wines of Pessac-Léognan. The Loire Valley in France where you find the AOC’s of Sancerre and Pouilly-Fumé is considered by many the pinnacle of Sauvignon Blanc. New Zealand too, specifically in the Marlborough area has become nearly synonyms with great Sauvignon Blanc.
Sauvignon Blanc like most grapes, has changing flavors and character depending on the conditions in which it is growing. Some of the influencing factors include the climate, soil type, soil depth, drainage and slope of the vineyards. Sauvignon Blanc in cooler climates tends towards flavors of white pepper, fresh cut green grass, asparagus, grape fruit, green pepper, lemon and crushed stone. Warmer climates also lean into more fig, lime, melon passion fruit and pineapple flavors.
Sauvginon Blanc is light in the glass with a pale yellow color with hints of green evident in some. It tends to be light and fresh when consumed young as it should often be. While most Sauvignon Blanc is meant to be consumed young, there are oaked wines or wines with extraordinary pedigree that may benefit from a few years of age. Top Sauvignon Blanc wines for aging usually originate in Bordeaux, Pouilly-Fume, and Sancerre.
There are a range of flavors from this grape as mentioned above. Other flavors not already mentioned include gooseberries, green apple, guava, nectarine, smoke, peach slate and tropical fruit. It should be served cool at around 45-50 degrees. This will allow the wine to shine allowing enjoyment of it’s crisp clean acidity. As the wine warms it will become more aromatic, too warm and it will become less focused as perceived acidity drops off. Serve Sauvignon Blanc with with fresh cheeses especially chèvre, chicken, fish, green vegetables and shellfish. Raw oysters are incredible with Sauvignon Blanc (a classic pairing). Sushi is also a great pairing with Sauvignon Blanc.
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Appearance
- Light yellow to green
Flavors/Aromas
- Citrus Fruit: grape fruit, lemon, lime
- Green vegetable flavors: fresh cut grass, asparagus, green peas, green peppers, herbs
- Other common aromas:
Must try Food Parings
- Oysters
- Sushi
- Fresh chèvre
- chicken
- fish
- asparagus
- salads
- green vegetables
- Turkey
Notes
- Dry
- High Acidity
- Light and Crisp with creaminess and weight showing up in oaked versions