A very popular grape variety, Sauvignon Blanc is a name that everyone has heard and most people have drunk.
It's easy to drink, refreshing, incredibly food friendly and there is a lot of it on the market.
Now World versions of Sauvignon Blanc, or "Sav. Blanc" as it is commomly known, are dry, crisp with green citrussy tastes and are one of the "go to" wines on the shelf due to the fact that the label says Sauvignon Blanc - and they are yummy!
Old World Sav. Blanc has a harder time of it with sales purely due the the labelling and the fact that no one knows what's in the bottles.
Sav. Blanc's stronghold is in the Loire Valley and Bordeaux where it is/was the primary white grape variety, producing super dry, youthful wines that accompany the seafood of the region. The grape loves the cool Atlantic climate and flinty, gravelly soils that add to the dryness of the wine.
However, as with most things wine related, things have moved on and the New World wine makers have started to produce incredible wines from countries such as New Zealand and South Africa.
A light bodied medium+ acidity wine with little aging potential, usually drunk young.
Most Sav. Blancs are unoaked however oaked versions are on the market and are usually called Fumé Blanc.
Often blended with Sémillon, especially in Bordeaux blends, to soften the acidity and add more fruit flavour.
France - Loire Valley (Sancerre, Graves, Pouilly Fumé), Bordeaux
Italy - Northern
New Zealand - Marlborough, Gisbourne, Hawkes Bay, Martinborough
USA - Napa and Sonoma
Chile - Casablanca Valley
South Africa - Overberg
Australia - Tasmania, Victoria, Adelaide Hills
Lime, green apple, kiwi, white peach, nectarine, gooseberry
Green bell pepper, grass, celery, herbs, chalk, wet concrete
Fumé Blanc, Muskat-Silvaner, Feigentraube, Sauvignon
Sav. Blanc's dryness lends itself to seafood and is the ultimate with Oysters and shellfish.
It's dryness is also the perfect partner to dry goats cheeses which are prominent in the Loire Valley.
Anything light with fresh herbs is also a winner where Sav. Blanc is concerned.
Light meats and fish work well although avoid over cloying creamy sauces which would be better served with a creamy Chardonnay
It's a great pairing with vegetables and one of the only wines that pairs well with asparagus.