History of Sauvignon Blanc
Sauvignon Blanc is a widely recognized white grape variety that originated in France’s Loire Valley and Bordeaux regions. It has gained international acclaim, particularly in New Zealand’s Marlborough region, where it produces some of the world’s most vibrant and aromatic expressions. Other key regions include California, Chile, South Africa, and Australia. The name "Sauvignon" comes from the French words for "wild vine," reflecting its early origins.
Tasting Notes of Sauvignon Blanc
Sauvignon Blanc is known for its high acidity and bright, zesty flavors. It commonly exhibits notes of citrus, green apple, passion fruit, and tropical fruits, often with herbal undertones such as fresh-cut grass, bell pepper, and lemongrass. Loire Valley versions, such as Sancerre and Pouilly-Fumé, tend to be more mineral-driven with flinty, smoky nuances. New Zealand Sauvignon Blancs are intensely aromatic and fruit-forward, while California expressions can be rounder and slightly less acidic.
Winemaking Styles of Sauvignon Blanc
Sauvignon Blanc is typically fermented in stainless steel to retain its crisp, refreshing character. Some winemakers, particularly in Bordeaux and California, age it in oak to add a richer texture and more complex flavors. Sancerre and Pouilly-Fumé wines are often bone-dry, whereas some New World versions may have a touch of residual sugar to balance their acidity.
Food Pairings
Sauvignon Blanc pairs well with goat cheese, seafood, oysters, fresh salads, and light poultry dishes. Its high acidity and herbal qualities make it a great match for Mediterranean and Asian cuisine.
