Sauvignon Blanc: Fresh and fragrant

8. In the late 1960s, winemaker Robert Mondavi successfully revamped his hard-to-sell California Sauvignon Blanc. He aged it in oak, put it in a dark green Bordeaux-shaped bottle and dubbed it Fumé Blanc, hinting at the glamour of French Pouilly-Fumé. Today Fumé Blanc is basically a Sauvignon Blanc with some oak aging. It may be blended with a bit of Sémillon, making it more of a Bordeaux-style than a Loirestyle white.

9. Sauvignon Blanc is in some of the best Bordeaux dessert wines. Usually Sémillon blends, these wines have a soupçon of Sauvignon Blanc for zest.

10. Both Ontario and B.C. make great Sauvignon Blancs. Canada's cooler climate means most of these wines go un-oaked, allowing them to better express their pure, fresh aromas and flavours.

Try something new
Don't latch on to your old favourite like a life raft. When dining out, pick the brain of a knowledgeable waiter or the restaurant's sommelier. Tell her:
• what sorts of wines you like;
• your budget (point to a price if you're shy); and
• how open you are to expanding your horizons.

Armed with this info, she can help you explore the wonders of the wine world.
My advice: Try an Albariño or a Primitivo if you get the chance.

Sauvignon Blanc profile
Colour: Un-oaked varieties are pale straw with a greenish hue; oaked varieties are more golden
Alcohol: Medium
Acidity: High
Aroma profile: Very aromatic; depends on region

Cooler-climate Sauvignon Blanc
From: Loire Valley and Bordeaux, France; Canada; Italy
Flavours: Grass, herbs, gooseberry

Warmer-climate Sauvignon Blanc
From: New Zealand, Australia, California, Chile, South Africa
Flavours: Grass, herbs, gooseberry, citrus, passionfruit, guava

Styles
Un-oaked: Dry and aromatic; best drunk young
Oaked: Rich, dry and complex; some premium wines can be cellared

How to serve:
Stemware: White wine glasses that are fairly narrow to concentrate the wonderful aromas
Temperature: 50°F to 59°F (10°C to 15°C)
Best enjoyed: As an aperitif or with lighter fare
Food pairings: Seafood (oysters, shrimp), delicate fish, salad, goat cheese, even fish and chips