Sauvignon Blanc

Sometimes I feel like Sauvignon Blanc is an all-too-often overlooked grape varietal. Even though it’s a super aromatic grape, climate and winemaking really does have a huge influence on the finished wine. It can go all the way from fresh and vibrant iterations from New Zealand (likely what you think of when someone says Sauvignon Blanc) to a more earthy and smooth version from the Loire Valley in France. It’s usually made as a single varietal wine, but sometimes it is found in blends with Sémillon.

Because it’s such an aromatic grape, you’ll often find that it goes through fermentation in inert vessels to limit the amount of oxygen contact, thus preserving the primary fruit characteristics in the grape. Although, some producers (especially in specific regions in the Loire) do ferment and mature their sauvignon blancs in oak and keep it on the lees (dead yeast cells) for an extended time to add more texture to the wine - making it a bit more complex.

Most of the time Sauvignon Blanc is best enjoyed young (within 2-3 years of the vintage), but some cuvées can age for 5-10 years.

Sauvignon Blanc – Clarified:
Grape: Aromatic white variety
Climate: Cool to Moderate
Acidity: High
Body: Light to Medium
Intensity: Medium to High
Nose: Depending on climate, aromas will range from citrus fruits (limes and grapefruits) to stone fruits (peaches and nectarines). There’s also often floral and herbaceous notes.
Pair with: Fresh salads, anything herby (think parsley, mint, basil forward dishes), seafood and sour cheeses (goat cheese)

Best examples can be found in:
Marlborough, New Zealand
Loire Valley and Bordeaux, France
Margaret River and Adelaide Hills, Australia
Casablanca Valley, Chile
Constantia and Elgin, South Africa