Dr. David Muhleman

The-Wine-Educator    WINE & SPIRITS EDUCATION AND CONSULTING SERVICES FOR THE CONSUMER AND THE PROFESSIONAL

Sauvignon Blanc

Sauvignon Blanc does one thing overwhelmingly well. It stands out in a crowd. Of all the world’s wines, there’s no mistaking a pure Sauvignon Blanc [SOH- vee-nyawn BLAHNGK] for any other wine (unless, sadly, as some winemakers now make it, in imitation of an oaky Chardonnay).

Sauvignon Blanc from a cool climate – its most classic rendition – is possessed of a notably acidic edge and the memorably piercing aroma of one or more of these: grapefruit rind, lime zest, fresh-cut green bell peppers or passion fruit.

Riper Sauvignon Blanc exists, too, especially from warmer grape growing regions (many sections of California, for example, and most areas in South America). From these spots, its acidity is somewhat diminished, while its wines sport aromas and flavors of white peach, ripe melon, even apricot.

From anywhere, though, vineyard workers must curb Sauvignon’s aggressive nature (its name comes from the French sauvage, “wild”) by keeping vine growth in check, else the wine turn out strongly herbaceous, even rank.

Sauvignon Blanc is the foundation of some of the world’s most distinctive, yet favored, wines – Sancerre perhaps tops the list, but Pouilly-Fumé has a strong following, as does New Zealand Sauvignon Blanc (there, simply called something along the lines of “Sav Blawhnk”) and many a white Graves. In Bordeaux, it contributes between 10% and 40% toward blends with Sémillon in the sweet winemaking areas of Sauternes, Barsac and such outlying districts as Loupiac. While Sémillon clearly dominates, Sauvignon Blanc’s acidity adds a much-needed freshness to these unctuous, sweet wines.

At Table

At table, Sauvignon Blanc, with its acidity and freshness, is an obvious choice for seafood, from plain to elaborate preparations. It serves well for a match with rich, even creamy and fatty, dishes because of the same cleansing, bracing acidity. Of all food and Sauvignon pairings, however, perhaps the perfect one is a Loire Valley Sauvignon Blanc with fresh or aged goat’s cheese. The high acidity in both the cheese and the wine stand as foils to each other and make for pure deliciousness.