Sauvignon Blanc Wine Guide For Beginners

Sauvignon Blanc is considered for some of the most popular, dry and distinctive wines in the world like Pouilly-Fume and Sancerre in France. Usually blended with Semillon, the Sauvignon Blanc will add a vibrant, zesty and acidic verve to great sweet and dry white wines. The home of these wine grapes is the Loire Valley and the Bordeaux region where have been used for many centuries.

The best Sauvignon Blanc in France come from the Central Vineyards region, but since the 1980 New Zealand has unearthed its own style of Sauvignon Blanc, as a result of their experiment with maturation and fermentation in oak. Sauvignon Blanc efficiently introduced the wines of New Zealand to the wider world because they successfully have developed their own style that is greatly imitated to the great effect in the cooler regions of North America and Chile.

The most recognizable characteristics of Sauvignon Blanc is its aroma that conjures descriptions of musky, grassy, green and herbaceous fruit components. Sauvignon Blanc cultivated from the Loire Valley are amongst the most refreshing and purest wines in the world. When planted in cool areas, this white wine grape will develop classic herbaceous, green flavors. In warmer places it can develop much aromatic character and have just hints of peach. Usually, this wine has high acidity and is normally dry.

As Sauvignon Blanc is of the aromatic variety, it's usually at its best when unoaked and young. Oak aging of these grape variety can have a distinct effect on the wine. Some wine-makers add oak to this white wine in an effort to soften the high acidity of the grape, while other prefer stainless steel fermentation in wooden barrels in order to retain the flavor intensity and sharp focus.

Sauvignon Blanc with its positive zestiness, acidity, refreshing fruit character and dry palate perfectly complement fish soups, smoked or grilled fish and light seafood salads. A perfect partner for dishes flavored with chives, tarragon or dill, while high acidity of Sauvignon Blanc mean they taste lively and fresh when matched with similarly acidic foods, like those with fresh tomato or citrusy sauce. A Sauvignon Blanc from regions with cool climate like the Clare Valley in Australia would have its fruit flavors improved simply by serving it with grilled fish with a squeezed lime juice over it.