Sauvignon Blanc (New Zealand)
New Zealand is one of the largest Sauvignon Blanc producers in the world.
Sauvignon Blanc Aromas
 Lime |
 Grapefruit |
 Apple |
 Gooseberry |
 Cut Grass |
 Asparagus |
 Bell Pepper |
 Jalapeno |
 Melon |
 Peach |
 Passion |
 Lychee |
Sauvignon Blanc is known for high fruit and green herbal aromas.
Unripe grapes (cold regions) produce lime, grapefruit, apple, and gooseberry flavors, together with herb qualities like fresh-cut grass, black current leaves, and green pepper.
Ripe grapes (warm regions) add tropical fruit aromas like melon, peach, passion fruit, and lychee.
Sauvignon Blanc Profile
Sauvignon Blanc is known to be dry, fresh, flavorful, and fruity:
| SUGAR: | Dry 3g/l |
| BODY: | Medium |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 11-13% ABV |
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Serving temperature: 8-10°C (46-50°F) |
About Sauvignon Blanc
Sauvignon Blanc is one of the most popular grapes in the world.
Bordeaux and the Loire Valley in France are the regions where it originated.
The name Sauvignon Blanc means "Wild White".
The grape is very aromatic and depending on climate and terroir the aromas can change from grassy to tropical.
However, the herbal green character is a common denominator wherever it is grown.
You can read more about Sauvignon Blanc world wide at Sauvignon Blanc Regions.
Sauvignon Blanc Food Pairing
 Aperitif |
 Vinegar |
 Salads |
 Tapas |
 Vegetables |
Asparagus |
 Tomatoes |
 Sandwitch |
 Fish |
 Seafood |
 Salmon |
 Sushi |
 Chicken |
 Turkey |
 Pork |
 Veal |
Sauvignon Blanc is super food friendly, especially with seafood and vegetables. It is also superb with spicy food, Thai food and Japanese food.
Starters:
Aperitif.
Vinegar. Green Salad. Vegetables. Tapas.
Asparagus. Artichokes. Avocado. Cucumber. Fennel. Tomatoes.
Seafood:
Crab. Lobster. Mussels. Clams.
Fried White Fish. Sea Bass.Citrusy Sauce.
Grilled Salmon or Trout. Smoked Salmon.
Sushi. Sashimi.
White meat.
Chicken. Turkey. Pork. Veal.
Herbs.
Parsley. Basil. Thyme. Mint. Rosemary. Coriander.
Capers. Tarragon.
Cheese.
Goat Cheese. Feta.
Specialities
Salmon or Trout with Vinegar Cucumber Salad.
White Sea Bass with Citrusy Sauce (Sancerre, France).
Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes (Chile).
Sushi. Sashimi. Wasabi (South Africa).
The Ideal Glass for Sauvignon Blanc
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic of zesty and fruity white wines. |
Sauvignon Blanc Cheese Pairing
Opt for cheeses with moderate saltiness and creaminess to balance the Sauvignon Blanc's acidity.
Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Sauvignon Blanc.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Sauvignon Blanc.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Semi-Hard Cheeses
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Asiago: Lightly aged Asiago adds a complementary tang to the cheese.
Blue Cheeses (for contrast)
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.