Sauvignon Blanc aka Wild White

April 24, 2017

3 minutes read


Sauvignon Blanc is one of the most known wines out there. A white aromatic grape, easy to drink. It has strong aromatic flavours of green fruit, grass, vegetables & green bell pepper, with the latter probably the most important recognition feature.



With it’s fresh & high acidity level, Sauvignon Blanc meant to be drunk young. The grape loves cool climates, but tolerates moderate too. The high acidity levels are great for sweet wines as well, often blended with other varieties (Sauternes from Bordeaux, France). The wine can be aged too, but is less common, developing less fruity & fresh aromas with more of toast & spice flavours.


The origin of the Sauvignon Blanc grape is not really known, although it’s widely planted in the Loire, Bordeaux, South-West & Languedoc-Roussillon, France. Both Sancerre & Pouilly-Fume are world known regions producing fresh, high acidity, medium body, green fruit, steely & herbaceous Sauvignon Blancs.


In Graves AC & Pessac-Leognan AC, Bordeaux a bit further south, Sauvignon Blanc is often blended with Semillon, adding a bit more body. This results in a dry, medium-high acidity, medium-full body, with herbaceous, grassy, elderflower, with the best reflecting toast & honey notes (due to bottle aging).


Globally, Marlborough in New-Zealand produces Loire-like Sauvignon Blancs, but with more expressive fruit aromas with here & there fuller bodied wines, due to oak & lees experimentation. Also, Australia, Adelaide Hills to be precise makes fruity & clean Sauvignon Blancs.

In Napa Valley, Sauvignon Blanc is often called Fumé Blanc. From unoaked, lightly oaked to fully oaked, the wines from here reflect fresh green fruity flavours coming through the spicy & oaky notes. On the other American continent, Chile is producing aromatic fruit led wines. Casablanca & San Antonio are THE regions here.


The daredevils in South-Africa experimenting with 2-styles: the cleaner, fruitier & pungier Loire-like way OR the Bordeaux oak-style way of producing. The latter is perfect in the Constantia & Elgin regions, due to their unique cool climate locations.


Furthermore, you will find Sauvignon Blanc in Italy & Spain, but to less of an extent then the above regions.


Fumé Blanc in the USA, Muskat-Silvaner in Austria, Feigentraube in Germany & Sauvignon in Italy, are all different names for the Sauvignon Blanc grape.


With it’s herbaceous aromas it pairs well with green food like veggies and/or herbs. The high acidity levels will also cut through a smelly soft cheese too. Furthermore, white meat like chicken or white fish.



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