Sauvignon Blanc [Sew Veen YON Blon] is a white variety with very distinctive character. It's high in acidity and has pronounced aromas and flavors. Besides herbaceous notes (sometimes referred to as grass), Sauvignon Blanc wines display mineral aromas and flavors, vegetal character, or - in certain climates - fruity character, such as ripe melon, figs, or passion fruit. The wines are light to medium bodied and very dry (non-sweet).France has two classic wine regions for the Sauvignon Blanc grape: the Loire Valley, where the two best-known Sauvignon blanc wines are called Sancerre and Pouilly-Fumé, and Bordeaux (where the grape originates). In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon; some of the Bordeaux wines that are blends of the two grapes and fermented in oak are among the great white wines of the world.
Sauvignon Blanc is also important in northeastern Italy, South Africa, Chile, and parts of California (sometimes labeled as Fume Blanc). New Zealand's Sauvignon Blanc wines are particularly renowned for teir intensely flavorful style.
Sauvignon Blanc in general pairs very well with the following foods:
- Asparagus
- Chicken, esp. fried, poached, or roasted.
- White Fish
- Foods with an Herb Sauce
- Oysters
- Vegetables
- Goat Cheese
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