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Sauvignon Blanc
(SOH-vihn-yohn BLAHN)
Variants:
Sauvignon Vert/Tocai Friuliano/Sauvignonasse, Sauvignon Gris
Wine Name:
Sauvignon Blanc, Fumé Blanc (California), Pouilly Fumé and Sancerre (Loire Valley), some Bordeaux Blanc, Pavillon Blanc (Bordeaux) , Saint-Bris (Burgundy near Chablis)
Background:
French grape varietal spread around the world with some variants. In cool climates generally, the Sauvignon Blanc grape takes on classic green, herbaceous flavors such as grass, green pepper, gooseberries, passion fruit or elderflower. It has a dry, crisp, pungent taste and medium body. The French Loire Valley regions of Sancerre and Pouilly as well as the South Island of New Zealand (especially Marlborough region) yield examples of this type. In temperate or warm climates the Sauvignon Blanc grape takes on more tropical flavors such as melon, kiwi, fig, lime and grapefruit aromas. Its wines still taste dry and acidic (California, Australia, Chile, South Africa ). Oak is used with Sauvignon Blanc occasionally (Fume Blanc, white Bordeaux) but makes it fuller bodied, with pears, herbs and citrus and a more balanced acidity.
Classic Brands and Sources:
Marlborough New Zealand - Oyster Bay, Cloudy Bay, Kim Crawford, Brancott; France - Henri Bourgeois, Jean-Claude Chatelain, Pascal Jolivet, Chateauz Smith-Haut- Lafite; California - Araujo, Kunde, Mason, Murphy-Goode, St Supery, Wente; Chile - Montes, Santa Rita, Concha y Toro; South Africa- Mulderbosch
Characteristics:
| Style | Body | Acidity | Sweetness | Tannins |
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Cool Climate
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light to medium
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high
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dry
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low
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Warm Climate
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light to medium
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high
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slight fruit
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low
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Sauvignon Vert
Tocai Fruiliano
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light to medium
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high
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slight fruit
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low
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Fumé Blanc
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light to medium
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high to medium
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slight fruit, and oak
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low
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Wine and food pairing guidelines:
cool weather pairs with herbal, and fairly acidic dishes and sushi,
warm climate and Friuliano pairs with more medium acidic and medium-bodied dishes, Fume Blanc can also do well with lightly smoked dishes
Foods and Entrees that usually pair:
baked or sautéed fish/shellfish, grilled seafood (Fume Blanc), sushi (cool climate), baked/roasted chicken, turkey or pork, grilled white meats (Fume Blanc), light curry dishes, Mexican dishes, salsa, Tex-Mex or Thai dishes, salads, vegetable dishes
Cheese Pairings:
Boursin herbed (cool climate), Brick, Derby, Feta (sheep's milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, Cream (warm weather), Neufchatel , Saint -Felicien (French cow;s milk cheese), Raclette, Pave Affinois
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Plonk Wine Sauvignon Blanc
Sauvignon Blanc at Wikipedia
Sauvignon Blanc at WinePros
What is your Favorite Brand of this Wine?
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