Sauvignon Blanc

Whilst many see New Zealand as being the most synonymous with Sauvignon Blanc, its historical homeland is in fact France where it was the leading force behind early world-beating dry white wine styles. Sancerre and Pouilly Fumé are the most iconic French Sauvignon Blanc producing regions, which admittedly, have now been overtaken in terms of global recognition and popular preference by Marlborough, New Zealand. Who hasn’t heard of a Marlborough Sav!? Regardless of where it’s from, Sauvignon Blanc is still today one of the most distinctive grapes around. Pungent aromatics and attractive fruit and herbal flavours are nearly always consistent, making it a world favourite for restaurant menus and wine lovers alike.

Sauvignon Blanc Tasting Notes

Green Apple

Lime

Passion Fruit

Grass

Green Bell Pepper

This is one of the few grapes that is almost instantly recognisable on the nose, even for the newest of wine buffs! Primary fruit flavours are citrus-led with lime as well as green apple, passion fruit, peach and distinctive gooseberry coming to the fore. Freshly cut grass and herbaceous notes of green bell pepper are also common, particularly with quality editions from France. When we talk about New Zealand Sauvignon (and not only Marlborough), it is important to note other key flavour compounds such as asparagus, green capsicum, pea-shoots, papaya and mango. A plethora of delightful fragrance and flavour!

Sauvignon Blanc Wine Style

Dry and Fragrant White Wine

Dry Sweet

Refreshing citrus acidity and swathes of aromatics make way for a grape like no other. Coupled with a crisp dryness, light body and mellow colour and you can see why so many of us enjoy it. Sauvignon Blanc is almost always dry and young in style and rarely aged, although it is used in France to make refreshingly delicate, sweet dessert wines. Top tip – if you want to try Sauvignon Blanc in a completely different guise, try Sauternes!

Wine Regions

Sauvignon Blanc is a true international variety, with many countries around the world specialising in its production. This makes it very hard to generalise Sav wines, but on the whole, aromatic flavour profiles with a crisp, dry and acidic style are consistent. Whilst New Zealand is arguably the most fashionable choice for Sauvignon Blanc lovers (with prices to match), it is in fact France who produce the highest volume. The Loire Valley and Bordeaux are particular strongholds. Spain and Italy are the other European countries producing substantial volumes, however far less than the French. Chile and South Africa are the leading New World countries in terms of production, producing more tropical styles, whilst the USA and Australia also show a dab hand. All four countries produce more than their European counterparts, except France.

What Food Goes with Sauvignon Blanc?

For the citrus-led examples, try zingy green salads with feta, salmon, lemon sole, or even a classic British fish and chips. A more aromatic and grassy Sauvignon will work with stronger flavours such as asparagus or fragrant herbal dishes.

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