Sauvignon Blanc

The History of the Sauvignon Blanc Grape Variety

Sauvignon comes from the old French term ‘sauvage,’ or the wild one. Sauvignon grew wild in western France, most likely in the Loire Valley, where it was discovered and soon domesticated. Sauvignon’s origins are unclear; however, experts believe it might be the offspring of another local wild varietal, Savagnin.

The earliest written records featuring the white grape go back to 1543. By the 18th century, Sauvignon Blanc was already recognised for the quality of its wines. Around this time, Sauvignon was paired with another local grape, the red Cabernet Franc, to produce the world’s most famous varietal: Cabernet Sauvignon.

Sauvignon Blanc became a staple in the Loire Valley and Bordeaux, and in the 19th century, the thin-skinned grape found a new home in the New World. Today, the United States and New Zealand grow more Sauvignon than France, but the classic French styles continue to be benchmarks for quality.

Wine Regions

Sauvignon Blanc is always refreshing and lively. However, it can show very different aromas depending on where it grows. The most famous wines made with Sauvignon Blanc come from the French regions of Pouilly-Fumé and Sancerre in the Loire Valley. These regions have a cold climate and white calcareous soils, ideal for growing the delicate grape. Neighbouring appellations, such as Menetou-Salon, Quincy and Reuilly, are also good Sauvignon sources.

Winemakers also produce excellent examples of the grape in Bordeaux, where they blend it with the medium-bodied and waxy Semillon. On the other hand, adequately priced wines made with Sauvignon exist, and although not as complex or nuanced as those from the Loire or Bordeaux, they’re still attractive. This type of Sauvignon generally comes from the Southwest and Languedoc-Roussillon, in France, or the New World.

Sauvignon Blanc is widely planted outside of France, notably in New Zealand and Chile, where the grape gains a tropical personality. Sauvignon is also produced abundantly in Australia, California and Northern Italy. Nearly every wine-producing country makes Sauvignon wine of acceptable quality.

Wine Styles & Tasting Notes

Winemakers worldwide produce inexpensive wines with Sauvignon Blanc. These wines are light-bodied and dry, with medium alcoholic strength and enticing acidity. These wines offer subtle white fruit notes on the nose, often with herbal aromas reminiscent of fresh-cut grass or cooking herbs.

When Sauvignon Blanc grows in more prestigious sites, such as the white soils of Sancerre and Pouilly-Fumé, the wine is extraordinary. Minerality shines through, contrasting with citrus and white fruit aromas mingling with vegetal undertones. This is the classic Sauvignon style, and it is highly regarded in the world of fine wine. Sauvignon Blanc rarely sees new oak in the Loire Valley.

Bordeaux is another remarkable source of Sauvignon. Here, the green grapes are mixed with Semillon, a richer varietal, to produce age-worthy wines, from which the finest spend time in barrels. These wines are bolder and fuller than those from the Loire.

Finally, when grown in warmer climates, such as New Zealand, coastal Chile, and California, Sauvignon Blanc offers an entirely distinct set of aromas. Tropical fruits like lychee and guava shine through, and the subtle herbal notes typical of the varietal come forward as the unmistakable scent of bell peppers and jalapeno. Although attractive on the nose, these wines often lack the racy acidity of their French counterparts.

Food Pairings

Sauvignon Blanc is a versatile white wine at the table. The grape’s natural acidity helps many foods shine, like adding lemon or vinegar to fried fish. This acidity, paired with pleasant and never overwhelming scents of fruit, citrus, and herbs, results in a wine that never steals the spotlight, letting the food take centre stage. Sauvignon Blanc pairings are easy to put together.

Sauvignon Blanc is traditionally paired with goat’s cheese and other fresh and curd cheeses. It is also compatible with raw fish, such as sushi and sashimi, and all types of fried food — acidity cuts through the oil.

Seafood, including fish and shellfish, will benefit from the wine’s tart palate, while bolder and creamier dishes might benefit from its palate-cleansing properties.

When oak-aged, Sauvignon can tackle more robust meals, such as white meat, poultry and pasta, especially if they have herbal ingredients, such as pesto. There is no doubt that Sauvignon Blanc is food friendly; it turns out it is also a fantastic stand-alone wine for warm summer days.