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Sauvignon Blanc wines are crisp, elegant and fresh, but can carry flavours from grassy earthiness through to tropical fruits depending on the climate they're grown in. The most popular, New Zealand's Marlborough Sauvignon delivers a little more citrus notes, apple, apricot, lime and grapefruit. The French varieties bring citrus fruits with a little more herbaceous flavours.
The wine is light, medium dry, crisp, fresh and acidic. An excellent choice for summers day garden parties.
Sauvignon Blanc is a green grape originating in the French Bordeaux region but is today grown in most wine producing countries. Nonetheless France remains the worlds largest growers followed by New Zealand and Chile.
One of the most popular white wine varieties, it produces fresh and grassy wines that are well-loved. New Zealand has been a major contributor in this regard, and its Marlborough region even more so after it was first planted there in the mid-1970s. What sets the New Zealand style apart is its pungent aromas and exotic flavours.
Outside of NZ, sauvignon is also found in France's Loire Valley where it makes the famous Sancerre and Pouilly-Fumé wines. It is also used in oak-aged white Bordeaux blends, often paired with sémillon. Other countries known for their success with sauvignon blanc include Chile and South Africa.
The flavour profile typically includes greenness such as cut grass, green pepper, and tomato leaf. In New Zealand-style wines, apple, elderflower and passionfruit are often found, in addition to gooseberry. French examples lean more toward citrus and minerality.
This wine type is usually unoaked, with keen lemony acidity, while barrel-fermented styles often have a hint of smokiness, cedar, and vanilla. As it ages, it can take on truffle and quince character.
Sauvignon Blanc is usually harvested while still possessing good acidity and is then pressed and fermented in stainless steel. It can also be barrel-fermented. It pairs well with salads, fish, seafood, white meats, and goat's cheese.
