Varietal - Sauvignon Blanc

Sauvignon Blanc is a green grape that was originally cultivated in the Bordeaux region of France.  Indigenous to south western France, the grape is now planted in all of the world’s major wine regions and used to produce a crisp and refreshing white wine that is usually relatively dry.  The grape also contributes flavor to sweet wines like Sauterne and Barsac and to the less well known white Bordeaux.

This bright wine pairs well with a variety of foods, making an excellent partner for fish, cheese, and even sushi.  The wine also goes well with garlic, Italian seasoning, Greek salads, and poultry.  Most Sauvignon Blanc wines are best served while still young, taking advantage of the fresh fruit flavors of the grape. 

The Sauvignon Blanc grape was brought to the New World in the late 1800s by Charles Wetmore, who began cultivating the grape in California’s Livermore Valley.  Many New World wines produced with this grape are labeled under the new name of “Fume Blanc.”  Best grown in sunny climates, the grape is now also thriving in South Africa, Australia, and Chile. 

Wines produced with Sauvignon Blanc grapes is typically light to medium bodied and carries a moderate to heavy acidity.  Tasters frequently report herbaceous flavors including notes of grass or vegetables.  Other flavor components include hay, mineral, citrus, and tropical fruits. 

Though the flavor of Sauvignon Blanc wines can range widely based on climate, soil, and potential for aging, there are countless excellent options for experiencing this refreshing white wine.  Excellent choices include the tart and lively 2005 Geyser Peak Russian River Valley River Road Ranch Block Collection Sauvignon Blanc, the minerally 2006 Concha y Toro Central Valley Frontera Sauvignon Blanc, the citrus laced 2006 Brander Vineyard Santa Ynez Valley Uno Mas Sauvignon Blanc, or the complex and tropical 2005 Andretti Winery Napa Valley Sauvignon Blanc.