Sassy Sauv Blanc

                   Wine-Knows will be visiting Bordeaux's Chateau-Haut-Brion in 2021               

          

Sauvignon Blanc is a feisty varietal that can produce wine ranging in flavor from grassy to tropical depending upon the terroir in which it is grown.  The popular grape variety is grown in most of the major wine countries of the world.  In cooler climates such as coastal New Zealand, the grape tends toward the “green profile” (grass, gooseberry, asparagus and lime/limon/grapefruit).  Warmer areas yield Sauv Blancs (think Sonoma) that focus on a ripe fruit profile:  passion fruit, pineapple and peach.

    Wine-Knows will be visiting New Zealand's Sauv Blanc vineyards in 2020

Sauv Blanc’s origin is France.  Sometime in the 18^th century, this racy white grape crossed in the vineyard with the red grape Cabernet Franc and birthed a new variety, Cabernet Sauvignon.  Thus, Sauv Blanc is one of the parents of well-loved current day Caberent.

                          France's Loire Valley may be the birthplace of Sauv Blanc

Wines can be made with 100% Sauvignon Blanc or the grape can be blended.  The most famous blend is a white Bordeaux in which Sauv Blanc is mixed with Semillion.   Crisp Sauvignon is combined with voluptuously textured Semillon to complete a near perfect pairing.  A well-made white Bordeaux can be phenomenal.  If you can’t afford Chateau Haut-Brion’s outrageously luscious white ($500), than consider Chateau Brown ($40), a lovely rendition of the marriage.

Best food choices for Sauvignon Blanc?   It all depends on the style of the Sauv Blanc.  The “green” style herbaceous wines pair nicely with dishes containing green herbs such as cilantro, basil or mint.  This is why Sauv Blanc is one of the few dry wines that work well with Asian cuisine.  My favorite New Zealand wines in this style include Dogpoint and Greywacke (both the $25 range).  These two faves have integrated a lemon/lime/grapefruit profile with stone fruit and nuances of herbs.

                                                Sauv Blanc works well with sushi

Sauv Blancs from warmer climates often are made with some oak influence, thus they pair well with chicken or veal, and can work with anything containing butter or cream (including pastas or soups).  I can’t seem to get enough of Merry Edwards’ Sauv, a true benchmark for what a Sauv Blanc should be.  Selling for just under $35,  I think it’s the pinnacle for a Sauv with the tropical flavors.  I serve it as an aperitif, but also have served it with the first course (as long as it’s not a salad), and it is killer with Julia Child’s veal scallopini.

Sauv Blancs versatility makes it a wine to have on your buy list!