After every blind request for a "good dry white wine," there is a good chance Sauvignon Blanc ends up in the glass. Easily one of the most elegant and widely appealing white wines in the world, Sauvignon Blanc also offers great value and everyday drinkability. In our opinion, on a warm summer day there's hardly a better choice for a refreshing wine to enjoy as you soak in some vitamin D.
Where it Grows
Sauvignon Blanc is native to Bordeaux but actually originated in the Loire Valley. Its exact lineage is unknown, but we do know that one of its parents was the grape variety savagnin, which hails from nearby Jura. While France might be its home, Sauvignon Blanc thrives in many other regions around the world.
Bordeaux
While Bordeaux is best known for its elegant red wines, the region also produces world-class whites. Sauvignon Blanc is the second most widely planted white grape in Bordeaux and is most often blended with Sémillon — and occasionally Muscadelle — to create the classic White Bordeaux blend.
Sémillon adds weight, a subtly waxy texture, and the potential for honeyed notes with age. While blending is the norm, single-varietal Sauvignon Blanc bottlings do exist. In these cases, the wines tend to show a lighter, crisper profile, with bright flavors of tart lemon, yellow grapefruit, and lime.
Loire Valley
On the eastern side of the Loire Valley, north of Bordeaux, lie two regions widely regarded by experts as producing the most elegant, sophisticated, and treasured expressions of Sauvignon Blanc.
Sancerre sits on the left bank of the Loire River and is defined by its flinty, limestone-rich, gravelly soils. The 100% Sauvignon Blanc wines from this area deliver spine-tingling acidity and distinctive minerality, channeling flavors of tart lemon, green apple, cantaloupe, and fresh herbs. Some vines here are more than 50 years old, yielding wines of remarkable complexity and age-worthiness.
Pouilly-Fumé lies on the right bank of the Loire. Its soils are a mix of limestone, marl, and clay, resulting in a different — yet equally prized — style of Sauvignon Blanc. Compared to the leaner, brighter wines of Sancerre, Pouilly-Fumé is fuller and slightly riper, often marked by subtle smoky notes, a signature influenced in part by the use of oak during aging.
Loire is filled with majestic castles large and small. The one pictured is a shed by most standards in the area!
New Zealand
New Zealand has carved out a superstar reputation for aromatic, fruit-driven, and expressive Sauvignon Blanc, particularly from Marlborough on the South Island. If there’s one defining characteristic of New Zealand Sauvignon Blanc, it’s the signature fresh-cut grass note.
The relatively warm climate allows richer, riper fruit flavors to shine, yet remains cool enough to preserve the grape’s natural acidity. The result is a wine that’s vibrant, refreshing, and consistently engaging.
California
In the United States, there’s a good chance the Sauvignon Blanc on the shelf comes from California. The grape thrives here, producing a riper, more generous style. Where Sancerre leans toward tart lemon, California often delivers lemon meringue.
The warmer climate amplifies bright tropical fruit flavors, with pear, sweet melon, and peach frequently in the mix. California also gave rise to a style known as Fumé Blanc, pioneered by Robert Mondavi, in which the wine spends time in oak. The result is a fuller-bodied expression with subtle smoky and buttery notes and a creamier texture.
Beyond the Classics
An interesting and lesser-known fact: Sauvignon Blanc is a parent grape of Cabernet Sauvignon. DNA testing in 1997 confirmed that when Sauvignon Blanc crossed with Cabernet Franc, the result was what would become the world’s most famous red grape.
Beyond the regions above, excellent examples of Sauvignon Blanc can also be found in South Africa, Chile, and Italy’s Friuli region.
What Does It Taste Like?
What’s the weather like in New England? Great one day, terrible the next — hot, cold, and constantly changing. Sauvignon Blanc can be much the same. Thanks to its widespread planting, the category includes everything from forgettable bottles to truly complex and compelling wines.
In general, Sauvignon Blanc is dry and typically unoaked, with clean, zesty fruit flavors and moderate to high acidity. Some styles show a hint of perceived sweetness, while others lean sharply tart. Most are meant to be enjoyed young, with notable exceptions like Sancerre and Pouilly-Fumé, which can benefit from a few years in the bottle.
Expect flavors of apricot, peach, lemon, and lime at the forefront, with green herbal aromatics of thyme, lemongrass, and tarragon riding shotgun.
Sauvignon Blanc Food Pairings
When pairing food with Sauvignon Blanc, think green:
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Soft and hard goat cheeses
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Grilled or steamed asparagus
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Fresh trout, oysters, and crayfish with herb-forward salsas
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Marinated vegetables with citrusy vinaigrettes
Sauvignon Blanc to Try
New World
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Oyster Bay (New Zealand)
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Greywacke (New Zealand)
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Cono Sur (Chile)
Old World
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Mouton Cadet
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Château Berthenon, Blaye Côtes de Bordeaux
