Sauvignon Blanc wine is crisp, high in acidity and light- to medium-bodied, and Sauvignon Blanc wine is recognizable for its grassy, herbaceous flavor and aroma. When grown in warmer climates the flavors are more fruity, melon-like. The grape is important in California, New Zealand and Northeastern Italy, but it really shines in France’s Loire Valley and Bordeaux regions.
There it is used prodigiously as a blending grape and is responsible for the stand-alone varietals Sancerre and Pouilly-Fume. Though not as rich and complex as Chardonnay, Sauvignon Blanc is a versatile grape, one that grows well in a number of places, responds well to oak or a lack thereof, and can be drunk young or aged several years. As well, Sauvignon Blanc can make for some fabulous late-harvest offerings.
The most salient characteristic of Sauvignon Blanc wine is its distinctive, penetrating aroma, which can evoke scents of grapefruit, lime, green melon, gooseberry, passion fruit, freshly mown grass, and bell pepper. Grown in cooler climates and in fertile soils promoting excessive vine growth, herbaceous smells and flavors can dominate the character of Sauvignon Blanc wine, while in warmer regions, the melon, citrus and passion fruit aromas and flavors emerge.
Sauvignon Blanc Wine Tip:
Sauvignon Blanc wine’s acidic taste works in your favor, with oily-based dishes such as salads, and is perfect with lobster, oysters, scallops or in fact any type of fish. Sauvignon Blanc wine is also known as Fume Blanc.
Source by Steve Austin