Zesty & Green
Overview
Sauvignon Blanc is a beacon of brightness—high acidity, citrus and green notes, and an unmistakable snap that makes food taste vivid. It thrives in cool to moderate climates and shines from the Loire Valley to New Zealand.
Flavor & Structure
- Fruit: lime, gooseberry, passion fruit
- Non-fruit: cut grass, green bell pepper, basil
- Structure: light to medium body, high acidity
- Oak: usually stainless steel; oak-fermented styles exist (Fumé Blanc)
Key Regions
- Loire Valley (Sancerre, Pouilly-Fumé): mineral, flinty, elegant
- New Zealand (Marlborough): explosive aromatics, tropical edges
- Chile (Casablanca): cool-climate clarity and citrus
- South Africa (Elgin): herbal cut with warm-country sunshine
Food Pairing
Acid is a food amplifier. Sauvignon Blanc’s citrusy zip cuts richness and highlights herbs.
- Goat cheese salad, grilled asparagus, ceviche, sushi
- Loves green herbs: dill, basil, parsley, mint
- Avoid heavy cream and spice bombs which can overwhelm delicacy
Need a quick rec for dinner? Try our pairing tool on the home page.
Fun Facts
- Parent to Cabernet Sauvignon (crossed with Cabernet Franc) — small world!
- Sancerre wasn’t always white; Pinot Noir used to play a larger role historically.
- Oaked styles labeled Fumé Blanc were popularized in California.