Sauvignon Blanc is an aromatic white grape variety known for fresh acidity and distinctive herbal, citrus and green-fruit aromas. It is a major variety in the Loire Valley, especially Sancerre and Pouilly-Fumé, and in New Zealand’s Marlborough region. Sauvignon Blanc is also important in Bordeaux, where it is blended with Sémillon for dry white wines and sweet wines such as Sauternes.
Typical notes include lime, grapefruit, gooseberry, passion fruit, fresh-cut grass, green bell pepper, blackcurrant leaf and sometimes flint or mineral character. The profile varies with climate and ripeness: cooler sites may show citrus and herbal notes, while warmer sites can produce tropical fruit and a broader palate.
Loire Sauvignon Blanc is often dry, crisp and mineral, with Sancerre and Pouilly-Fumé among the best-known appellations. Marlborough Sauvignon Blanc can be more intensely aromatic, with passion fruit and fresh herbs. Bordeaux uses Sauvignon Blanc in dry blends with Sémillon, sometimes with barrel fermentation and lees ageing. The grape is also grown in Chile, South Africa, California and other regions.
Sauvignon Blanc pairs well with goat cheese, oysters, shellfish, grilled fish, asparagus, fresh herbs, salads and citrus-driven dishes. Its acidity and herbal character work especially well with green vegetables and seafood.
Example: pair Sancerre with Crottin de Chavignol, Marlborough Sauvignon Blanc with oysters or grilled prawns, and a textured Bordeaux Blanc with roast chicken.
Sauvignon Blanc is generally more aromatic and higher in perceived acidity, while Sémillon contributes body, texture and ageing potential. They are frequently blended in Bordeaux because their characteristics complement each other.
Chef’s note: Sauvignon Blanc is not always unoaked or light-bodied. Check the region and producer, especially for Bordeaux and barrel-fermented examples.
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