Sauvignon Blanc: A White Wine with a Lot of Character

Sauvignon Blanc is not a laid back wine - it is one with a bit of a sip. Sauvignon Blanc is one grape that grows well all over and it is actually grown in many places around the world, making it a world wide favorite.

The taste of Sauvignon Blanc has been described as grapefruit, lemon, lime, melon, pear, pineapple, lemongrass, herbs, asparagus, bell pepper, green bean, freshly cut grass or hay, fig, toast and even gunflint, which is understandable considering all the locations it is grown in and conditions it is grown under. The actions of the winemaker will make a difference also, but the location is the main determining factor. Wine grapes need a warm climate in order to fully mature. A Sauvignon Bland that comes from a cool climate will have more acid and lower alcohol content. These will have the lighter tastes like citrus and lemongrass. The wines from a warmer climate will have less alcohol and acid and have the richer flavors like pear, melon and fig. Each time you try a Sauvignon Blanc from a different area or winery it will be a different taste experience.

The way the winemaker plants and takes care of the vine will affect the way the wine tastes as well. The main effect will be whether or not the winemaker trims and prunes the vine. The leaves need to be pruned so that the grapes get adequate sunshine. Not enough sun, and the wine will taste more like canned vegetables.

Sauvignon Blanc originated in the Loire Valley in France, which has a cool climate, and originally it was called either Sancerre or Pouilly-Fume. The top produces of Sauvignon Blanc today in addition to France are California,Washington, Chile, South Africa, Australia, Austria, and New Zealand. There are wineries who still produce the wine under the older names as well.

Then there is the role the soil plays. The Sauvignon Blanc from the Loire Valley will have more of a mineral taste because the soil is chalky. Wine from New Zealand, which has a marl soil, a soil that has clay or lime, will have a grapefruit flavor. The Bordeaux region of France also produces Sauvignon Blanc, although here it is used to blend with Semillon. Bordeaux has a gravelly soil and that produces a wine with herbal qualities.

Sauvignon Blanc goes well with a large variety of cheeses including Blue Castello from Denmark, Bucheron from France, Sharp Cheddar from England, Derby from England, Graddost from Sweeden, Grafton Village Cheddar from Vermont, Gruyere from Switzerland, Neufchatel from France and the United States, Pave Affinois from France, Sonoma Jack from the United States and Teleme from the U.S. AS for food, Sauvignon Blanc goes best with shellfish, chicken and pork. The varieties that have the taste of melons or herbs goes well with dishes that use herbs such as
parsley, basil, chervil and cilantro, rosemary, thyme, marjoram and oregano. Sauvignon Blancs that have the flavor of herbs go well with dishes that use bell peppers, olives, fennel, spinach, watercress, arugula, and most green leaf salad vegetables.

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Sauvignon Blanc

Food Pairings

Sauvignon Blank and Cheese