Sauvignon Blanc is one of those wines that I find people love or hate. But love it or hate it, Sauvignon Blanc is one of the world’s most popular white wines. It’s made from green-skinned grapes that can grow in a range of climates and produce seriously food-friendly wines. The great thing about Sauvignon Blanc is how approachable it is. It can be crisp and grassy or juicy and tropical, yet always acidic. It’s refreshing, easy to identify and there is a style for everyone. In this Sauvignon Blanc wine guide, we’ll give in to everything you need to know.
Sauvignon Blanc wine guide
- Name: Sauvignon Blanc
- Pronounced: saw-vee-nyon-blahnk
- Type of wine: White wine, Sparkling, Dessert
- Body: Light-Medium
- Tannin: None
- Acidity: High
- Flavours: Gooseberry/Apple, lime, passionfruit, grass
- Pairs with: Seafood, green vegetables, cheese, white meat
Sauvignon Blanc is a popular and unmistakable white wine loved for its green or tropical flavours and racy acidity. This grape grows nearly everywhere which means it offers a variety of styles ranging from lean to bountiful. It can also be oaked to add additional flavours, or even served as a dessert or sparkling wine.
Origin of Sauvignon Blanc
Sauvignon Blanc’s roots are thought to lie in the Loire Valley where the grape was first mentioned in 1534 by writer François Rabelais. The name Sauvignon is from the French word Sauvage meaning ‘wild’. Blanc means white in French. It is most likely a grape indigenous to the southwest of France, although there have been suggestions it is actually a descendent of the Savagnin grape, a rare French variety.
Bordeaux and the Loire Valley were the premier producers of this wine for centuries, until the 1800s when the vines were first exported to the New World (learn about Old vs New world here). California was the first port of call, followed by Argentina and Chile. However the public palate was not set on white wines, the grapes didn’t become popular until much later.
The grape was introduced into New Zealand in the 1970s and it thrived. This is why New Zealand Sauvignon Blanc has made a name for itself internationally with its tropical and fruity flavours that differ from traditional styles. Australian wineries predominately in Adeliade Hills and Margaret River began to see terrific export opportunities in this wine, eating into the dominance of Chardonnay. Today, Sauvignon Blanc is Australia’s highest-selling white wine.
Flavour profile of Sauvignon Blanc
Sauvignon Blanc is one of the most identifiable white wines in the world for a few reasons. The first is its trademark crisp, high acidity. Second is the chemical compound that gives grassy, herbal or bell pepper flavours. Sauvignon Blanc is typically aromatic, dry, light to medium in body with bright, crisp flavours.
Sauvignon Blanc is expressive of terroir (learn more about this term here) and so changes flavour based on where it is grown. In cooler climates, the wine is more acidic and displays more green fruit notes such as gooseberry, granny smith apple and wet stone. In warmer climates, the grapes are full of juicy, tropical fruit notes like passionfruit, lime and grapefruit. Also, wine from the Loire Valley tends to be more flinty, smokey and mineral, whilst wines from Bordeaux tend to be blended with other white grapes and fermented and aged in oak.
Where you’ll find Sauvignon Blanc
Sauvignon Blanc has so many different styles depending on where you get it from, but it also has different styles depending on how it is fermented. The most common is fermenting in stainless steel so is unoaked, and is known for its high acidity and bold herbaceous aromas of lime, grapefruit and gooseberry. The other style is barrel fermented which gives the wine a richer, creamier texture. These wines can also be aged in oak giving additional flavours such as lemon curd, creme brulee and butter. This is quite common when Sauvignon Blanc is blended with Semillon. These styles aren’t as common so can be harder to find.
Here are some of the key regions for Sauvignon Blanc and regions to look for:
- France: The Loire Valley is renowned for its Sauvignon Blanc and produces fruity, tart wine with lively acidity.
- New Zealand: Marlborough is to the primary region for Sauvignon Blanc and produces a concentrated, complex, and balanced cool climate wine. These wines tend to be more citrus than tropical yet have a classic grassy note.
- Chile: Aconcagua is the key region in Chile for Sauvignon Blanc, including Casablanca, San Antonio, and Leyda Valleys. You’ll also find some grown in the Colchagua Valley and to the far north in Elqui Valley.
- South Africa: Sauvignon Blanc from South Africa mostly comes from Cape Town and is similar to New Zealand wines with zesty, grassy notes.
- United States: California and Washington are the most notable areas for Sauvignon Blanc. Californian Sauvignon Blanc tends to be higher alcohol and riper.
- Australia: Adelaide Hills and Margaret River are the key regions as they are cool areas that enjoy a lot of sun and temperature control from the ocean breeze.
What to pair with Sauvignon Blanc
As Sauvignon Blanc has high acidity and bright, fresh flavours, it is the perfect food-friendly white wine. It will pair with a wide range of foods depending on the style. For lighter, mineral styles, Sauvignon Blanc is perfectly paired with fresh goat’s cheese or seafood. More herbal expressions pair well with green vegetable dishes or herb-based chicken or pork dishes. Riper, higher alcohol Sauvignon Blanc tends to be perfect with heavier sauces and grilled white meats.
Summary: Sauvignon Blanc wine guide
I hope this Sauvignon Blanc wine guide has helped to unpack some of the wonderful world of this noble grape. There is so much to discover when it comes to Sauvignon Blanc, so even if you are like me and don’t like it usually, there is likely to be a wine out there that you will actually enjoy. Whether oaked or unoaked, cool or warm climate, this food-friendly wine delivers a multitude of flavours to explore.