Welcome to the second part of our series The great grapes of wine. In the first part we looked at Chardonnay, the versatile chameleon. Now we shift gears to a grape that pulls in a completely different direction, namely the fresh, green and distinctly aromatic Sauvignon Blanc.
Where Chardonnay is often the discreet interpreter of soil and cellar, Sauvignon Blanc is immediately recognisable. It leaps out of the glass with aroma and acidity, and that makes it one of the most rewarding white grapes to get to know. Let us dive into where it comes from, how it tastes, and why it tastes so different from place to place.
What you will learn
- Where Sauvignon Blanc originates, and which regions grow it today
- How to recognise the grape's characteristic aromas in the glass
- Why climate changes the style so markedly, from cool to warm
- What Sauvignon Blanc suits at the table
Where Sauvignon Blanc comes from
Sauvignon Blanc is a white grape of the species Vitis vinifera, originating in the Loire valley in France. It is a thick-skinned grape, and it has spread from its French origins to a long list of wine countries around the world.
Today you find it in, among other places, the Loire and Bordeaux in France, in New Zealand (especially Marlborough), in South Africa, in California and in Spain. In Spain it has gained a foothold in several regions such as Rueda, Rioja, Navarra and Bierzo, where it forms part of modern, fresh white wine styles. In Rueda it is in fact one of the longest-grown grapes and often grows side by side with the local Verdejo.
The grape appears under several synonyms around the world, among them Blanc Fumé and Fumé Blanc, names you may come across when reading labels.
How Sauvignon Blanc tastes
The first thing that hits you is usually the aroma. Sauvignon Blanc is an aromatic grape, and it has a characteristic green and herbaceous signature. Think freshly cut grass, gooseberry, green bell pepper and a lightly spicy, vegetal note.
Behind the green character lie some aroma compounds called methoxypyrazines. It sounds technical, but the point is simple: they give the green, herbaceous notes, and they are very powerful even in small amounts. Alongside them is a group of aroma compounds called thiols, which pull in a more tropical direction with notes of passion fruit and citrus zest. Which of the two dominates depends largely on the climate and how ripe the grape is at harvest.
On the palate, Sauvignon Blanc is typically dry, lively and with a fresh, crisp acidity. It is precisely that acidity that gives the wine its characteristic, refreshing nature.
Cool vs. warm climate
Few grapes change their expression as clearly with climate as Sauvignon Blanc, and it is worth understanding if you want to hit the style you love.
In a cool climate the green notes become more pronounced. Methoxypyrazines are found in higher amounts in grapes grown under cool conditions, and they decrease the more the grape ripens. From the cooler regions you therefore often get a sharper, more herbaceous and acid-fresh style with clear notes of green herbs and gooseberry.
In a warmer climate the grape ripens longer, the green pyrazines fall away, and the wine moves towards a rounder, more fruit-driven style with tropical notes. The acidity is often a little milder, and the overall impression becomes softer and more generous.
Neither style is more correct than the other. It comes down to what you prefer: the knife-sharp, green version or the more sun-ripened, tropical one.
Classic regions and styles
Loire
The Loire valley is the grape's homeland and a classic reference for the cool, mineral style. Here the wine is typically fermented in steel tanks to preserve the fresh fruit and the crisp acidity, and the result is dry, precise white wines.
Bordeaux
In Bordeaux, Sauvignon Blanc plays a slightly different role. Here it often forms part of blends, both in dry white wines and in the famous sweet wines from Sauternes and Barsac, where late-harvested grapes give concentrated sweetness. Some producers also let the wine ferment or age in larger French oak barrels and give it time on the bottom of the barrel (on lies), which adds a fuller texture.
New Zealand
Marlborough in New Zealand has made the grape world-famous with a very expressive, fruit-driven style. Here the aromas are intense, often with a juicy mix of tropical fruit and green herbs, and the acidity is crisp and refreshing.
Spain
In Spain you find it in, among other places, Rueda, where the rules for a Rueda Sauvignon require at least 85 percent of the grape. Here, and in regions such as Rioja and Navarra, it is interpreted in a modern, fresh style, often with a slightly international approach to white wine.
How to drink Sauvignon Blanc
Sauvignon Blanc should be served well chilled, so that the acidity and the fresh aromas come into their own. It is very much a food and social wine, and the fresh acidity makes it incredibly versatile at the table.
The classic cool, green style is excellent with goat's cheese, with shellfish and with dishes featuring fresh, green herbs such as parsley, basil and tarragon. The acidity cuts nicely through rich and creamy dishes and refreshes the palate. The more tropical, warmer style does well with lighter poultry, fish in cream and Asian-inspired food with a little sweetness.
The sweet version from the Sauternes tradition, on the other hand, is a dessert wine and belongs alongside blue cheese or a fruit dessert.
In short
- Sauvignon Blanc originates in the Loire in France and is grown today in, among other places, the Loire, Bordeaux, New Zealand, South Africa, California and Spain.
- It is aromatic and dry, with green, herbaceous notes and a fresh, crisp acidity.
- The climate governs the style: cool gives green, sharp notes, warm gives rounder, tropical fruit.
- Classic expressions span from mineral Loire wines, through explosive wines from Marlborough, to modern Spanish styles.
- Serve it well chilled with goat's cheese, shellfish and dishes with fresh herbs.
Frequently asked questions
Why does Sauvignon Blanc sometimes taste green and other times tropical?
This is down to climate and ripeness. The green notes come from aroma compounds called methoxypyrazines, which are most pronounced in cool regions and decrease the more the grape ripens. In a warmer climate more tropical notes come forward instead.
Should Sauvignon Blanc be aged?
Most Sauvignon Blanc is made to be enjoyed young, while the fruit and acidity are at their freshest. Certain barrel-aged styles and the sweet versions from the Bordeaux tradition can, however, develop nicely over time.
Ready for the next step?
Now you have a handle on the fresh, green side of the white wine world. In the next part of the series we move on to one of the most versatile grapes of all, namely Riesling, which ranges from bone dry to sweet. You can read along here: Riesling: From bone dry to sweet, the great all-rounder.
If you would like to taste the difference between a cool and a warm Sauvignon Blanc, you are welcome to look around the range and find a couple of bottles from different regions. And remember: the best combination is always the wine you like, with the food you fancy. Cheers.
