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Sauvignon Blanc

Dry and tart for the most part, this white grape variety pairs best with white meats and green herbs.

About Sauvignon Blanc

Sauvignon Blanc is an aromatic green-skinned grape variety that has its origins in Bordeaux, France. Today, the most notable regions for producing Sauvignon Blanc are the Loire Valley and Bordeaux, France; Marlborough, New Zealand; Napa Valley, California, and Casablanca, Chile.

 

Because Sauvignon Blanc is grown nearly everywhere across a variety of climates, the wine has an extensive range of styles and flavors. Sauvignon Blanc always has crisp, high acidity and moderate to moderately-high alcohol, depending on the climate.

 

The primary fruit flavors of Sauvignon Blanc are lime, white peach, green apple, grapefruit, and gooseberry.  What makes Sauvignon Blanc unique from other white wines are its other herbaceous and mineral flavors like white chalk, green bell pepper, jalapeño, and grass that come from a chemical compound called pyrazine. The most popular style of Sauvignon Blanc is unoaked which showcases the grass, green fruits and high acids found from grapes grown in a cool climate.

New Zealand's Sauvignon Blancs

This grassy and acidic style of wine has been beloved in the U.S. for decades. Sauvignon Blanc pairs well with shellfish and cheese and has been appealingly affordable on wine lists and shelves across the country for years. It is a breeze to serve in restaurants as it is generally produced under screwcap and provides some relief for customers who don’t want to fuss over wine service at home.