The grape variety Sauvignon

Sauvignon Blanc is celebrated for its vibrant aromatic profile and zesty palate. Typical aromas include citrus fruits such as grapefruit and lime, green apple, gooseberry, and refreshing herbal notes like freshly cut grass and bell pepper. On the palate, Sauvignon Blanc is renowned for its high acidity, crisp freshness, and mineral undertones, often accompanied by hints of passion fruit and elderflower in warmer climates.

Key regions for Sauvignon Blanc production include France’s Loire Valley, especially Sancerre and Pouilly-Fumé, as well as Bordeaux, where it is sometimes blended with Sémillon. Internationally, New Zealand’s Marlborough region has become synonymous with expressive, fruit-driven Sauvignon Blanc, while California, Chile, and South Africa also produce notable examples.

The typical style ranges from light-bodied, unoaked, and intensely aromatic wines to more complex, barrel-aged expressions. In Bordeaux, it contributes to both dry white wines and sweet blends, particularly in Sauternes.

Sauvignon Blanc pairs excellently with a variety of dishes. It complements fresh goat cheese, seafood, sushi, grilled vegetables, asparagus, and salads with vinaigrette. The wine’s acidity and herbal character make it an ideal match for dishes featuring fresh herbs, light poultry, or tangy sauces.