The first thing you'll notice about Sauvignon Blanc is its instantly recognizable smell. It's often described as grassy or herbaceous, with notes of green fruit, such as gooseberry, or even cat pee. (Mmm.)
Sauvignon Blanc (SO-vee-nyohn blawn)
Sauvignon Blanc is like a vivacious person at a party – flirty, fun and easy to be with. The grapes are strongly influenced by where they grow, each area producing a signature style of wine. Wines from the Loire Valley in France, such as Sancerre and Pouilly- Fumé, tend to be aromatic, crisp and flinty, whereas their peers from New Zealand and Chile are fruity and almost tropical.
When aged in oak – the norm in California and Bordeaux, France – they become richer and drier. These whites are zingy, and their fresh fruit is usually best when drunk young. There's no need to cellar them – enjoy the instant gratification they offer
10 things you should know about Sauvignon Blanc
1. Sauvignon Blanc may be the world's most successful white grape. It grows everywhere: the Loire Valley, Bordeaux and Burgundy in France; New Zealand; California; South Africa; Chile; Canada; Italy; and Spain.
2. The Loire Valley is Sauvignon Blanc's homeland. Look for wines from its villages, such as Sancerre, Pouilly-Fumé, Quincy and Menetou-Salon, which have pure, bracing, mineral flavours.
3. In 1997, DNA "fingerprinting" identified Sauvignon Blanc, with Cabernet Franc, as one of the parents of Cabernet Sauvignon. Parent and child share certain herbaceous aromas.
4. New Zealand's Marlborough region has a huge international following for its distinctive Sauvignon Blanc. Remarkably, grape cultivation didn't begin there until 1973, but the region's Sauvignon Blanc wines are considered the ideal illustration of the grape's characteristics.
5. Chile produces some stunning examples of Sauvignon Blanc in the cooler regions of Leyda and Limarí. Canada is just starting to receive these wines.
6. This grape is tricky for the winemaker because it needs to be perfectly ripe. When under-ripe, it is tart and vegetal, and lacks aroma; overripe, it loses its intensity and freshness.
7. Most Sauvignon Blancs are aged in stainless steel to preserve their crispness, but some are fermented and aged in oak barrels to add complexity and weight. This method is used for some high-end Pouilly-Fumés and whites from California and Bordeaux (where Sémillon is often blended in). These wines usually require a couple of years in the bottle to reach their peak.
