Sauvignon Blanc is a grape variety that produces some of the world’s most popular and distinctive white wines. 

Sauvignon Blanc are light-bodied and citrus-y.  It is kind of the opposite of buttery and round chardonnay.  While Sauvignon Blancs are light, they are also very intense with lots of nerve and zest.  Sauvignon Blanc’s most distinguishing characteristic is its piercing, instantly recognizable aroma. 

Of course, We can go on and on about how tasty good Sauvignon is, but what makes this wine a bit of a minefield is that poorly made Sauvignon Blanc can be pretty awful.  Sauvignon leans toward vegetal and herbaceous tones.  In good Sauvignon this is fresh cut grass and snow peas.  An underripe Sauvignon may be pungent, like the water left from boiling artichokes—ick!

While Sauvignon Blanc will always taste light bodied, citrus-y, and have an intense acidity, other flavors depend upon winemaking styles and the region the wine is coming from. 

Where the grape is grown:

France:
Loire Valley
Some of the world’s most spectacular Sauvignon Blancs come from the Loire Valley of France.  Now, these wines bear regional names, so you won’t find the name of the grape on the label. But if you enjoy crisp focused Sauvignon unmasked by oak, seek out wines from Sancerre and Pouilly-Fume.  (Not to be confused with Burgundy’s Pouilly-Fuisse, which is Chardonnay.) These are vibrant, grapefruity and lemony with a complex mineral character.  

Bordeaux
While Bordeaux is most famous for their red wines, the region produces whites as well.  White Bordeaux are made from Sauvignon Blanc a rich, creamy white grape called Semillon.  The two grapes are opposites and blend very well together.  Semillon adds weight to Sauvignon’s aroma and acidity.

New Zealand:
New Zealand’s South Island, especially in Marlborough, has become a great region for Sauvignon Blanc.  These are very extroverted examples with a tropical backdrop hinting at mango and passion fruit. 

California:
Californian Sauvignon Blancs are fruit-forward and often see a bit of oak.  These begin to lean toward notes of fig and melon.  You may be familiar with a wine called “Fume Blanc.” Well, this name for Sauvignon Blanc was completely invented by Robert Mondavi. Numerous Chilean Sauvignons are still labeled “Fume Blanc.”

Elsewhere:
Sauvignon Blanc is also grown in Australia, Spain, Italy, Austria, Chile, South Africa.

What foods would you pair with Sauvignon Blanc?

Sauvignon Blanc’s acidity makes it very flexible with foods.  One of the major classic food and wine pairings that is so good it must be tasted to be believed is Chevre (fresh goat cheese) with a chilled glass of Sauvignon.

Since it’s light bodied and citris-y, this wine is terrific with seafood and white flaky fish, basically anything that you’d squeeze lemon onto. 

Sauvignon Blanc is also the best wine to tackle vegetables with strong green flavors such as asparagus and broccoli. They are notoriously tricky to pair with wines, and Sauvignon blanc always seems to work well.