Sauvignon Blanc (so-veen-Yohn Blahnk) is a white wine that is typically dry, and crisp. It’s grown in several different areas around the world. Some of the most notable areas are the US, New Zealand (you can always tell the difference in styles and flavors in a New Zealand Sauv Blanc…very unique), South Africa, and Chile. The climate in which the grapes are grown change this wine’s flavor dramatically, so if you don’t like one that comes from Chili, you may really enjoy one from Washington or vice versa. New Zealand Sauv Blanc’s are extremely unique in taste and smell. Sauv Blanc’s tend to smell and taste “grassy” and vegetal (hints of cut grass, asparagus, dried herbs, or lemongrass) but in warmer climates can take on some tropical flavors like grapefruit or peach.This wine should be served chilled which makes it a great Summer time wine.
Citrus, kiwifruit, gooseberries, melons, green apples, herbs, and fresh grass.
- Lemon-spiked fish and chicken
- Dishes brimming with herbs
- Veggies including asparagus, zucchini, fresh peas, artichokes
- Salads with mild vinaigrette dressings
- Cheese: Gruyere, Feta, Chevre, goat cheese, Gouda, Havarti, Swiss, Muenster…the list goes on.
Things to Avoid
New Zealand Sauv Blancs are considered to be “New World” wines because growth in that country started in the 1970’s.
Here in the US, you might hear it called Fume Blanc which was popularized by California’s Robert Mondavi in the 1960’s. Fume means “smoke” so it’s a good indicator of the flavors you can expect to experience.
Sauvignon Blanc (Sauv Blanc) is the mother of Cabernet Sauvignon (daddy is Cabernet Franc).
April 24th is Sauvignon Blanc Day!