Sauvignon Blanc

Sauvignon blanc is believed to be native to the Balkan region of southeastern Europe. The earliest references to the grape in western Europe is around the 10th century where it was planted in the Bordeaux region of southwestern France and where it picked up its name: sauvage "wild" and blanc "white".

The grape grows best in close proximity to large bodies of water, and all later introductions of the grape in other countries take this fact into account.

In the mid-1830s, vineyards in Australia and New Zealand began cultivating the grape. However, it took more than 150 years for the region to establish itself as a source for high quality wines.

Cuttings from the Sauternes vineyards in France were brought to California in the 1880s. Though the vines flourished in the region east of San Francisco, inconsistent styles of producing the wine caused it to remain unpopular until the 1970s when Robert Mondavi introduced "Fume Blanc", a barrel-fermented sauvignon blanc.

The best sauvignon blanc wines come from the following three regions (in order of overall quality):

• France, primarily the Graves and Sauternes appellations of Bordeaux and the Sancerre and Pouilly appellations of the upper Loire Valley (where it is typically called Pouilly-Fume).
• New Zealand.
• California, primarily Napa and Sonoma Counties.

Other areas that produce high quality sauvignon blancs:

Northeastern Italy, Australia, Chile (though the grapes are typically sauvignon vert), and South Africa.

Like many varietal wines, sauvignon blancs span a wide spectrum of flavors and aromas. Most, however, are characterized as grassy or vegetal, but grapes grown in warmer climates can result in wines that have characteristics of fruit, especially citrus. The following flavor elements are typical of most sauvignon blanc wines:

• Grassy, herbaceous (lemongrass, gooseberry)
• Vegetal (notes of bell pepper, green olive, asparagus, chives)
• Fruity (such as melon, citrus, pineapple, and passion fruit)
• Mineral characteristics

In addition, sauvignon blancs tend to be dry and crisp with a lively acidity (refreshing).

Most sauvignon blancs are typically pale green to straw in color (the pictured bottle is a good example), though those with a higher fruit profile may be perceived as being pale yellow.

A good sauvignon blanc can be paired with a wide variety of foods; it is one of the most versatile wines in this regard.

It works best, however, with dishes that compliment its unique characteristics.

A sauvignon blanc is an ideal accompaniment for many appetizers, including cheese and vegetable trays.

Its crisp, herb-nuanced flavor is perfect with light salads or meals that have green, leafy vegetables as a ingredient. It also goes well with lean meat dishes that include flaky white fish, shellfish, chicken, or even veal. It is one of the few wines that pairs well with sushi.

Because it is generally dry, sauvignon blancs do not go well with salt-cured meats like ham which is better paired with a sweeter wine.

Heavily spiced Asian goods are also not an ideal pairing, though simpler dishes with chicken or fish and fresh stir-fried vegetables work very well. The exception: slightly sweeter sauvignon blancs can be ideal for spicy dishes.

It is an ideal after dinner wine, especially with sorbets or citrus-based desserts like key lime pie.

Below is a list of specific foods for which sauvignon blanc is recommended (or not):

• Appetizers and Cheeses: All but the most spicy appetizer. Best with softer cheeses.


• Salads: In general, any. But avoid salad dressings that are high in acid (vinegar).


• Sandwiches: Any, even roast beef, and especially those that have vegetable toppings.


• Soups: All cold soups (which are typically vegetable based). Most chicken- or fish-based hot soups (except the most spicy).


• Pasta: Any pasta dish with chicken and vegetables and/or a mild red sauce. Pasta tossed with olive oil pairs very well. Creamy white sauces are not recommended.


• Rice: Most rice dishes (white or brown, steamed or fried) and especially risotto. It is one of the few wines that works well with sushi.


• Eggs: Simple scrambled to vegetable omelets to fresh quiches are all good choices.


• Pizza: Any cheese or vegetable pizza. Added meats must be mild.


• Meats (beef): Generally not recommended. However, in mild dishes with lots of vegetables it may pair well. The exception here is veal, where it compliments the meat nicely.


• Meats (pork): Generally recommended, except for salt-cured hams and highly spiced sausages.


• Meats (chicken): Any dish except the most spicy.


• Fish: Best with lower fat fishes, but recommended for all.


• Game, including lamb: Not typically recommended even though most game is very lean.

There are three primary styles of sauvignon blanc, two of which are largely dependent on where the grape is grown and when it is picked, and the third on how the wine is made.

• Herbal / Vegetal / Mineral. This style is the most typical sauvignon blanc. The grapes are grown in cool climates and picked early in the ripening stage.


• Fruity. This style is as above, but with the grape grown in a warmer climate and picked slightly later. The herbal, vegetal, and mineral characteristics remain but with notes of fruit, typically melon or citrus, added.


• Complex. This style is a sauvignon blanc that has been aged in oak (in California, called "Fume Blanc"), or is blended, typically with Semillon which tempers the acidity with a bit of sweetness.

Many sauvignon blanc wines, especially those from New Zealand, come in screw capped bottles. Does this mean they are of a lesser quality? Most assuredly not.

All but the sweetest Sauvignon blancs are meant to be consumed young, within 2 to 4 years of bottling. Aging does not enhance the character of the wine, though doesn't necessarily harm it either. Bottles are not intended to be cellared and therefore the effects of a cork, which allows minute amounts of oxygen to pass through to the wine over time that contributes to the aging of the wine, are not necessary. Since screw caps provide a perfect, air-tight seal, they are particularly well suited for sauvignon blancs.

Sauvignon blancs are best served chilled (around 55°F) in a stemmed wine glass. A glass with a slight tulip shape will generally show off the wine's distinct characteristics best.

Examples of fine glasses for serving sauvignon blancs available from Amazon.com are listed below.

Riedel Vinum Sauvignon Blanc Wine Glasses

Riedel Vinum Sauvignon Blanc Wine Glasses

Renowned Austrian glassmaker Riedel designs the shape of each glass to most fully enhance the appreciation of the wine within. Beautifully balanced and with just the right mixture of delicacy and stability, the six glasses in this set are designed especially for the enjoyment of Sauvignon Blanc, Fumé Blanc, Sancerre, and Sémillon. The set makes a handsome gift for any white wine drinker or adds to an existing collection for the budding oenophile.

Schott Zwiesel Pure Sauvignon Blanc Stems

Schott Zwiesel Pure Sauvignon Blanc Stems

The Schott Zwiesel Pure design elements push the modernist aesthetic. Pure, a new collection features avant architectural detailing in linear, sharply-angled bowl shapes on long stems. Crafted with Schott Zwiesel s breakthrough tritan technology - that produces a uniquely pure, hard and durable crystal glass - the new stemware is resistant to breakage and chipping. As all tritan crystal glassware, the Pure designs are dishwasher-safe, stain-scratch resistant and retain their brilliance over the life of the glass.