Sauvignon Blanc is sometimes called "Fumé Blanc" in the U.S., a name first coined by Robert Mondavi to play up its smoky flavors. Typically a light to medium-bodied, crisp and refreshing white wine with notable acidity, Sauvignon Blanc offers a fairly wide range of flavors. From herbal taste sensations to veggie, and from flavors of grass, hay and mineral tones to a citrus and tropical flavor mix, Sauvignon Blanc displays a very unique wine tasting adventure.
Sauvignon Blanc's home is the Loire Valley of France, where it produces the crisp, grassy mineral-tinged wines of Sancerre and Pouilly Fumé (not to be mistaken with Pouilly Fuisse in Burgundy - that would be Chardonnay). Wine of this region is crisp and grassy, with delicious minerality and an occasional gun flint, smokey character and are typically 100% Sauvignon Blanc that is stainless steel fermented. In the 1970's, New Zealand planted its first Sauvignon Blanc, which in turn brought the country to the forefront of the wine world. In New Zealand, the variety exudes its typical crisp acidity, as well as pungent passion fruit and grapefruit aromas and flavors and is sometimes referred to as having flavors of “gooseberry”. In California, Sauvignon Blanc is produced both in stainless steel (like New Zealand and France) and with a touch of oak. The wooded versions maintain the acidity of the grape but tone down the intense citrus flavors with subtle oak characteristics. The grape also produces delicious wines from Chile and Italy.
Blending Sauvignon Blanc with Semillon is a common practice that can add richness and an extra element of figs to the aroma, softening the sometimes abrasive Sauvignon Blanc character. This blending is widespread in the Graves district of France's Bordeaux region (normally 75-85% Sauvignon Blanc to 15-25% Semillon). In the communes of Sauternes and Barsac, a blend of 60-70% Semillon with 30-40% Sauvignon Blanc is more typical. When allowed to hang past the normal ripeness point for dry table wine, the grape flavors may be concentrated by the influence of a naturally-occurring mold known as "Noble Rot" (Botrytis cinerea), to make the area's famous dessert wines.
Dry-style Sauvignon or Fumé Blancs are very versatile in accompanying foods and can handle components such as tomatoes, bell peppers, cilantro, raw garlic, smoked cheeses or other pungent flavors that would clash with or overpower many Chardonnays and almost all other dry whites. Sauvignon Blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors allowing it to pair well with thick sauces and stews. In fact, Sauvignon Blanc is probably the best dry white wine to accompany the greatest variety of foods.
The Wine List Recommends these fine Sauvignon Blancs
3 Stones Sauvignon Blanc
This Sauvignon Blanc is a zesty and delicious wine from Marlborough, the famed growing region located on New Zealand's South Island. Flavors of passion fruit and gooseberry combine with mouth-watering acidity, creating a truly refreshing wine. 90 Points – Wine Enthusiast
Hanna Sauvignon Blanc
This Russian River Valley Sauvignon Blanc features aromas of grapefruit, lychee, and green apple with a vibrant straw color with a tinge of green. Zingy pomelo flavor with an explosive mid palate of guava, lemon, and grass. 90 Points – Wine & Spirits Magazine.
Illumination Sauvignon Blanc
This very limited availability highly rated Sauvignon Blanc comes from the producers of Quintessa. Bright citrus and lime zest aromas dance alongside herbs and an intriguing steely note on the nose. The first sip unveils nectarine and stone fruit with tangy pomelo and grapefruit flavors balancing the wine’s ample body and complexity. A mouthwatering, lingering finish persists with citrus and mineral notes. 95 points – The Wine Enthusiast
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