Sauvignon Blanc

The Sauvignon Blanc is a green-skinned grape. This variety originated in the Loire Valley and Bordeaux region of France, but it is now planted in many of the wine regions of the world, including Australia and the United States of America. Interestingly, the Sauvignon Blanc was one of the first fine-wines to be bottled with a screw cap.

Flavours evoked by the Sauvignon Blanc include bell pepper, melon, passion fruit, and gooseberry. These are mainly found in the grapes grown in the warmer climates. In the cooler climates, the grapes of the Sauvignon Blanc variety, take on an herbaceous character. There is high acidity in this grape, making a zesty or tangy taste possible. It is said that the Sauvignon Blanc does not benefit from the aging process, so it is usually consumed when it is young; most producers prefer aging in stainless steel, emphasising the punchy qualities of the grape. Exceptions to this are the oak-aged varieties from the Bordeaux region in France, typically aged up to fifteen years. It is believed that the oak aging has a profound effect and softens the naturally high acidity of the grape, as well as adding complexities to the wine.

Sauvignon Blanc is one of the best dry white wines with which to pair foods. Slightly chilled, the wine pairs nicely with fish and cheese. Shellfish, Caesar salad, and smoked cheeses are not able to overpower the Sauvignon Blanc, and they do not clash as they may with a Chardonnay. Most significantly, the Sauvignon Blanc is a wine that is able to pair with sushi, as few others are able.

For a well rounded dry white, one would do well to serve Sauvignon Blanc. From crisp and zesty to sweet and fruity, there is a one to suit many white wine needs.

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