White Savage of the Loire!

Sauvignon Blanc, loosely translated from French, means white savage, as in wild and untamed. This reflects on the vigorous plant itself, which, left unchecked in the vineyard, will grow ferociously.  

Sauvignon Blanc is native to France, and the most notable producers are in The Loire Valley and Bordeaux. Sauvignon Blanc makes up the lion’s share of the White Bordeaux Blend in Bordeaux. This blend is made from Sauvignon Blanc, the Sémillon grape, and a small contribution from the Muscadelle grape. The latter softens the acidity and gives the wine complexity, adding a sweet fruit aroma. FYI, Sauvignon Blanc is also used in small amounts in Sauternes, a delicious sweet wine from the Graves AOC.   

The most significant expressions of Sauvignon Blanc in France come from the Sancerre and Pouilly-Fumé AOCs in the eastern Loire Valley. These wine regions, which are across the Loire River from each other, produce incredibly unique, refined, and age-able Sauvignon Blanc. Most are fermented in stainless steel tanks to retain freshness and delicate aromas, while others judiciously use oak barrels for either fermentation or aging.

The soil of the Loire Valley significantly contributes to minerality and freshness, adding notes of flint, smoke, and lime. Sauvignon Blanc is easy to pair with food. The Loire hosts several seafood festivals centered around different themes of fried fish, oysters, and crayfish, all great pairings. However, the classic pairing is tangy goat cheese with Sauvignon Blanc from Sancerre, Pouilly-Fume, or Menetou-Salon.

New Zealand.

It has become synonymous with Sauvignon Blanc, particularly wine from the northeast of the South Island in the Marlborough wine region. Internationally, Marlborough Sauvignon Blanc is considered the world’s highest caliber. New Zealand Sauvignon Blanc wines have distinct tropical notes of kiwi, passion fruit, lime, pineapple, and herbal aromas such as cut grass and bell pepper. These pleasing and alluring aromas entice wine lovers and newbies alike, so you can’t go wrong offering a well-made New Zealand Sauvignon Blanc at a BBQ, a luncheon, with hors d’oeuvres, or as your dinner wine.

California.
What can’t California winemakers do well? They seem to have everything concerning wine climate and produce excellent Sauvignon Blancs. California is a warmer climate that creates Sauvignon Blancs with the aroma of peaches, pears, and melon, with medium acidity and a nice weight to the mouthfeel. On a trip to California, my son Andrew and I had the pleasure of having lunch in the vineyard with The Grade Cellars owner, situated in the Calistoga AVA at the northern tip of the Napa Valley. Their Sauvignon Blanc, which they call Sea Fog, is fermented in neutral French oak barrels, giving the wine good character depth. It’s a must-try and is available on their website, along with their beautiful and highly-rated reds.

Fumé Blanc.

Fumé Blanc, by US law, is an approved synonym for Sauvignon Blanc. Wine icon Robert Mondavi coined the term in the 1960s to market high-quality Sauvignon Blanc. Up to that point, the grape produced sweet, not-so-good wine for the American market.

Virginia.

I’m blessed to live in the northern region of Virginia’s wine country. Almost every winery produces Sauvignon Blanc, which is one of the stars of Virginia’s whites, along with Viognier and Petite Manseng. Consequently, Virginians know and expect their local wineries to offer good Sauvignon Blancs.

Since summers here are hot and the growing season is long enough to ripen grapes fully, Virginia Sauvignon Blancs express tropical notes, medium acidity, and excellent weight while maintaining signature herb, grass, and lime notes.

Italy.

When you think of Italian wine, you don’t first think of Sauvignon Blanc. However, the northeast region of Alto Adige, in the mountains between Italy and Austria, produces excellent wines from grapes that grow well in cooler climates. Alto Adige makes wine with many non-indigenous grapes, such as Gewurztraminer, Pinot Noir, Merlot, and Sauvignon Blanc.

Here are the tasting notes from a 91-point rated example from Wine Enthusiast. It’s a 2010 Sauvignon Blanc from Andriano. “Beautifully fragrant and intense, this bright Sauvignon Blanc lends cool-climate aromas of tangerine skin, chopped basil, yellow fruit, citrus, tomato leaf, and a touch of exotic fruit. The wine’s texture is creamy and rich.”  

So, if you are looking for a crowd-pleasing white wine with worldwide offerings, check out Sauvignon Blanc! It is a wonderful food wine with a range of delicious tastes.