About Sauvignon Blanc Wine – Taste, Regions and Food Pairing
Sauvignon Blanc is a white wine that owes much of its popularity to winemakers in Bordeaux and the Loire Valley in France. The Sauvignon Blanc taste is very different from other white wines, like Chardonnay, because of its green and herbaceous flavors. The name Sauvignon Blanc means “Wild White” and the grape is related to Traminer with origins in the South of France. Sauvignon Blanc is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavors. Below we will investigate the fundamentals of its taste, learn the regions where its produced and get a few creative ideas for food pairings.
Sauvignon Blanc Taste
The primary fruit flavors of Sauvignon Blanc are lime, green apple, passion fruit and white peach. Depending on how ripe the grapes are when the wine is made, the flavor will range from zesty lime to flowery peach. What makes Sauvignon Blanc unique from other white wines are its other herbaceous flavors like bell pepper, jalapeño, gooseberry and grass. These flavors come from aromatic compounds called pyrazines and are the secret to Sauvignon Blanc’s taste.
Is Sauvignon Blanc a dry wine?
Most Sauvignon Blanc wines are made completely dry, although a few producers in regions like New Zealand and California have been known to leave a gram or two of residual sugar to add a richer texture. Want to see a visual of how much sugar is in wine?
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Sauvignon Blanc vs. Chardonnay
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Sauvignon Blanc Wine Characteristics
- FRUIT FLAVORS (berries, fruit, citrus)
- Lime, Green Apple, Asian Pear, Kiwi, Passionfruit, Guava, White Peach, Nectarine
- OTHER AROMAS (herb, spice, flower, mineral, earth, other)
- Green Bell Pepper, Gooseberry, Basil, Jalapeño, Grass, Tarragon, Lovage, Celery, Lemongrass, Box of Chalk, Wet Concrete
- OAK FLAVORS (flavors added with oak aging)
- Vanilla, Pie Crust, Dill, Coconut, Butter, Nutmeg, Cream
- Medium – Medium High
- SERVING TEMPERATURE
- Unoaked: 46 ºF (8 ºC)
- Oaked: 52 ºF (11 ºC)
- SIMILAR VARIETIES
- Verdejo, Albariño, Colombard, Grüner Veltliner, Verdicchio, Vermentino, Tocai Friulano, Savignan (rare), Traminer, Sauvignon Vert (rare)
- Fumé Blanc (USA), Muskat-Silvaner (Austria), Feigentraube (Germany), Sauvignon (Italy)
- Sauvignon Blanc is commonly blended with Semillon and Muscadelle in White Bordeaux
Did you know that Sauvignon Blanc is the parent grape to Cabernet Sauvignon?
Where does Sauvignon Blanc come from?
Old World Regions
- France: 71,000 acres
- Found mostly in Bordeaux and the Loire Valley. Also known as Pouilly-Fumé, Sancerre, Graves, Entre-Deux-Mers, and Touraine.
- Italy: 45,000 est. acres
- Found primarily in Northeastern Italy.
- Spain: 6,200 acres
- Grown in Central Spain.
- Other Regions:
- Romania, Moldova
New World Regions
- New Zealand: 41,500 acres
- In the regions Marlborough, Martinborough, Gisbourne, Hawkes Bay, and Waipara Valley
- USA: 40,000 acres
- Found mostly in Sonoma and Napa California.
- Chile: 31,000 acres
- South Africa: 23,500 acres
- Australia: 17,500 acres
- Grown predominantly in South Australia and Victoria.
Over 275,000+ acres of Sauvignon Blanc planted worldwide.
Sauvignon Blanc Food Pairing
Go Green. Sauvignon Blanc with its herbaceous notes pairs well with similar green herbs. If it has parsley, rosemary, basil, cilantro or mint, chances are Sauvignon Blanc will make a great pairing.
There is also one classic pairing of Sauvignon Blanc that started in the Loire Valley. Close to Sancerre there is a goat cheese produced called Crottin de Chavignol and it has an international reputation as an outstanding stinky-creamy cheese. A bite of Crottin with a splash of Sauvignon Blanc is considered a classic perfect pairing.
White meats including Chicken, Pork Chop and Turkey. Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams.
Spices and Herbs
Green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron.
Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Crème fraîche.
Vegetables & Vegetarian Fare
Sauté green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.