Sauvignon Blanc has its origins in France but also does well in many New World appellations like California and South Africa.
The origins of Sauvignon Blanc are in France, and it remains a classic component of the wines from Bordeaux and Loire Valley. However, Sauvignon Blanc is now more popular than ever before, with vintages from many countries all over the world. It is one of the most widely planted grape varieties in New Zealand. The popularity of this grape variety is not surprising as it produces good quality wines at a relatively low cost.
It is generally unoaked, resulting in a very fresh, fruity flavor profile.
One of the best things about Sauvignon Blanc is that it is generally unoaked, resulting in a very fresh, fruity flavor profile. Its tangy lemon, grapefruit or passion fruit flavors are so distinct that oak would only mask them. In order to highlight these bright flavors, some winemakers age Sauvignon Blanc in stainless steel tanks. Oak barrels are better for fuller-bodied wines like Chardonnay because they soften the hard edges and add richness and creaminess.
In addition to the familiar green apple flavors, Sauvignon Blanc can display notes of melon, citrus, grassy hay, passion fruit and gooseberry.
- On the nose: Sauvignon Blanc is a refreshing, highly acidic wine that has fruity flavors ranging from citrus to melon to green apple, with hints of grassy hay.
- In the mouth: The acidity in a sauvignon blanc can be high, and it’s often described as tart or crisp.
A good Sauvignon Blanc should strike a balance between sweet and tart. Those that are too sweet should be avoided because the wine will fall flat on your palate.
It’s important to note that a good Sauvignon Blanc should strike a balance between sweet and tart. Those that are too sweet should be avoided because the wine will fall flat on your palate. Sauvignon Blancs should also have good acidity and tartness, but not so much as to overpower the fruit flavors in the wine. The best Sauvignon Blancs have a balance of both.
Serve Sauvignon Blanc slightly chilled in order to preserve the delicate acidity and fruit characteristics.
Serve Sauvignon Blanc slightly chilled in order to preserve the delicate acidity and fruit characteristics. The ideal serving temperature for most Sauvignon Blancs is between 50-55 degrees F. You can achieve this temperature by chilling for 30 minutes in the refrigerator, 20 minutes in an ice bucket, or 5 minutes in an ice bucket with ice and water. For particularly hot days, Sauvignon Blanc can be served even as low as 40 degree F/5 degrees C.
The quality of your wine also has a bearing on its serving temperature. If you are drinking a higher quality bottle of Sauvignon Blanc, it’s best to serve it closer to 50 degrees F (10 degrees C). If you are drinking a lower quality bottle, it’s better to serve closer to 55 degrees F (12.8 degrees C). This will keep the harsher qualities of the less-expensive wine hidden and bring out more flavor in the better bottles.
Sauvignon Blanc is often a great choice to pair with light, refreshing summer meals.
When the weather heats up, Sauvignon Blanc is often a great choice to pair with light, refreshing summer meals. In this case, look for the word “crisp” or “fresh” on the label. These wines are zesty and clean-tasting and work beautifully with fish and seafood dishes.
Sauvignon Blanc is also an ideal pairing for salads; go for a salad that has fruit in it like strawberries or avocado slices, which will bring out more complexity in your wine. If you’re having a sandwich or burger, have fruit on your plate as well—you might be surprised at how good this combination can taste!
If you’re having a hearty salad with grains (like quinoa) or nuts (like walnuts), try pairing it with an oak-aged Sauvignon Blanc from California. This wine can still offer the crispness of other Sauvignon Blancs but its additional weight and roundness will stand up to heartier foods without overpowering them.
