SAUVIGNON BLANC
As with chardonnay, the purest expression of the sauvignon blanc grape is found in France, in the Loire Valley (Sancerre and Pouilly-Fume) and Bordeaux. However, it also makes superb wines in New Zealand, California (where it is sometimes called fumé blanc), Australia, South Africa, and Chile. In Bordeaux, it is blended with the semillon grape to produce both fine dry wines (Graves) and the great sweet wines of Sauterne and Barsac.
Along with Riesling, Sauvignon Blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers.
The wine is usually consumed young, as it does not particularly benefit from aging, except for some oak-aged Pessac-Léognan and Graves from Bordeaux that can age up to fifteen years
Loire Valley wines made from Sauvignon Blanc, such as Pouilly Fumé and Sancerre, are most often 100% Sauvignon Blanc, unblended and usually made without the use of oak
Sauvignon blanc is a very versatile food wine that can complement everything from shellfish and Caesar salad to fried chicken and aged Jarlsberg cheese.
Grape Variety
Sauvignon Blanc
Use in Old World
Bordeaux and the Loire.
Use in New World
Pervasive.
Color
Usually clear.
Aroma
Fresh cut grass is most common. Grapefruit is another style.
Body
Light to medium.
Wine Making Flavors
Some oak, but rarely strong.
Blended with
In Bordeaux almost always with Sémillon.
Other
Very common variety. Can be an excellent food wine.
Categories:
White Wine Grapes