Sauvignon Gris is a white wine grape that is a clonal mutation of Sauvignon blanc.
It produces less aromatic wines and is often used for blending.
The grape is primarily found in the Bordeaux region and in Chile.
Citrus, Apple, Pear and Flowers are typical Savagnin Blanc flavors.
With notes of Herbs, Spices and Minerals.
![]() Lemon |
![]() Apple |
![]() Pear |
![]() Flowers |
![]() Herbs |
![]() Spices |
![]() Gravel |
![]() Minerals |
SUGAR: | Dry (3 g/l) |
BODY: | Medium |
FRUIT: | Medium |
ACIDITY: | Medium - Full |
ALCOHOL: | 12% ABV |
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Serving temperature: 8-10°C (46-50°F) Oaked 10-12°C (50-54°F) |
Sauvignon Gris is very food friendly.
It pairs well with Rich Seafood, Creamy Sauces, Chicken, Asian Cuisine, and Spicy Flavors.
![]() Fish |
![]() Seafood |
![]() Shrimps |
![]() Lobster |
![]() Pasta |
![]() Rice |
![]() Chicken |
![]() Chili |
Clams. Mussels. Shrimps. Crab. Lobster.
Rich Seafood. Fish Stew. Paella.
Creamy Pasta. Creamy Sauces.
Poultry. Chicken. Turkey.
French Cuisine. Asian Cuisine. Thai.
Aged Cheese.
Comté. Gruyère. Cantal. Bagòss
Parmesan. Grana Padano. Pecorino.
Manchego. Cheddar. Dry Jack.
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A Tulip Shaped Glass with a slightly smaller bowl can be suitable for various dry white wine styles. It guides the wine to the center of your mouth, avoiding the sides where acidity is less pleasant. A smaller bowl also helps to serve smaller quantities, and keep the wine cold. It also helps if you hold the glass by the stem! |
Add accompaniments like fresh fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing. Opt for cheeses with moderate saltiness and creaminess to balance the wine's acidity.
Mozzarella: Its delicate flavor pairs well with the Sauvignon Gris's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Sauvignon Gris.
Brie: The creamy texture and mild flavor work beautifully with Sauvignon Gris.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Asiago: Lightly aged Asiago adds a complementary tang.
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.
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