Sauvignon Blanc

In recent years this grape has probably become one of the best known varieties around. Its fame in large part due to the phenomenal success of New Zealand's South Island wines made from this variety. It is now grown successfully thoughout the wine-producing world from the vineyards of Sancerre and Pouilly-Fumé and Bordeaux and the Languédoc through South Africa, Australia, New Zealand, South America including Uruguay to North America where it even pops up in Virginia!

Characteristics: The best examples exhibit an aroma variously describes as herbaceous, grassy with a bouquet of gooseberries and sometimes 'cat's pee' - an aroma which derives from the compound methoxypyrazines! The wines are generally ultra-dry and crisp and are best consumed relatively young. Examples can be found, particularly in Australia and north and South America where the wines have been fermented or aged in oak casks. These fuller-bodied styles, often sold as Fumé Blanc, are usually best after a couple of years in bottle. As a blending partner to Semillon and Muscadelle, Sauvignon Blanc forms an important part of the sweet wine blends of Sauternes and Barsac.

Where is it found? Loire Valley, Bordeaux, St. Bris, Languédoc, in Italy's Friuli areas of Alto Adige and Collio, Spain, California, Australia, South America and New Zealand.

Wines associated: Worldwide

Food matches: Goat's cheese both cold and hot, freshwater fish, chicken.

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