This refreshing grape variety with crisp acidity is a favourite of many. Regardless of where it comes from, Sauvignon Blanc will always have distinct notes of lime, grass and herbs. The most popular Sauvignon Blancs are from New Zealand, even though France is its home region
One of the most easy-to-recognise wines, Sauvignon Blanc has crisp acidity, and grassy, herbaceous flavours. Freshly-cut grass, bean, gooseberry and bell pepper aromas and flavours are clear giveaways. Whether from France or New Zealand (most famous for Sauvignon Blanc), it smells and tastes almost the same. Though sometimes, you may detect notes of citrus fruit and peach in the Sauvignon Blancs from warmer climates.
Usually made for immediate consumption, Sauvignon Blancs are hardly ever aged in oak.
Very few Sauvignon Blancs, especially the ones from Bordeaux (Pessac-Léognan and Graves) or Loire Valley (Pouilly-Fumé and Sancerre), are made for ageing.
This grape is used in many blends to bring up the acidity or add herbaceous notes. In Bordeaux, it is blended with Semillon and Muscadelle to make Bordeaux Blanc.
In the New World, New Zealand has been the most important region responsible for the production and popularity of fresh and affordable sauvignon Blancs. Wines from Marlborough regions are made in a fresh approachable style. They have high levels of acidity and a distinct aroma and taste of lemon, lime, herbs and grass.
Given its grassy and herbaceous flavours, the tart, crisp Sauvignon Blanc pairs well with a lot of ‘green’ food. Think greens, beans, and herbs of all kinds. It pairs really well with salads, light fish and poultry dishes as well as with Thai green curry. Below are some suggested pairings :
1. Salad with lots of green leaves, peas, zucchini with a light vinaigrette dressing. Take a ride on the green side!
2. Pesto sauce pasta with veggies or chicken. Basil and the nuts complement the tartness and the herbaceous flavours of the wine.
3. Feta cheese. On its own or with salads. The acidity of the wine cuts through the smooth, rich, salty cheese and balances out the flavours.
4. Samosa with green chutney. The coriander and mint chutney is the key here as it pairs well with the refreshing acidity and grassy notes of Sauv Blanc.
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