Sauvignon blanc is one of the world’s most noble and important white wine grapes. Depending on terroir and vinification, Sauvignon blanc wines can be drunk as an aperitif, with desserts, or as the ideal accompaniment to shellfish, fish and pasta. The variety has numerous synonyms: Blanc Fumé, Blanc Fumet, Fumé blanc, Muskat-Silvaner, Muskatny Silvanec and many more.
The intensely aromatic character of Sauvignon blanc wine
The Sauvignon blanc grape variety traces its origins to the Loire Valley and Bordeaux and to a crossing between Traminer and Chenin blanc. Its signature characteristic is an intense “green” aroma and a certain sharpness. Typical traits are nuances of gooseberry, blackcurrants and freshly cut grass. The wine’s good acidity structure and minerality also make it much admired. If the vine grows too fast, the grapes will not ripen fully. The resulting wine will then take on pungent vegetal and herbaceous notes.
The riper the Sauvignon blanc grapes are vinified, the more complex the fruit-driven base note becomes. It then almost reaches the quality of the finest fully matured Rieslings. When fermented or aged in wood – as in New Zealand, California or Australia – it can further age in the bottle for one or two years.
Sauvignon blanc is not only produced as a single-varietal, it is also commonly used in blends. Combining with Sémillon creates a cuvée with subtle honey notes.
Sauvignon blanc around the world
French Sauvignon blanc wines
Italian Sauvignon blanc wines
Fumé blanc – Sauvignon blanc from California
Sauvignon blanc in New Zealand
Sauvignon blanc in German wine regions
Swiss Sauvignon blanc
fruity, intense, “green”
gooseberries, blackcurrants, freshly cut grass