8 Things You Should Know About Sauv Blanc

It’s the beginning of the harvest for white wine grapes in California.  This is the first in a series of several articles.  Each week of the harvest a different grape will be showcased.  We’ll start with the varietal that is usually picked first, Sauvignon Blanc, and we’ll end with the grapes that are picked last (e.g. Cabernet Sauvignon and Zinfandel).

Here are the important details to know about Sauv Blanc:

#1)   What is the Origin of Sauv Blanc?  

Sauv Blanc’s origin is France.  DNA researchers have traced its birthplace to the Bordeaux area. 

#2)   Is there any connection between Sauv Blanc and Cabernet Sauvignon?

Yes.  Sauv Blanc is actually one of the parents of Cab.  The other parent is Cabernet Franc.  The crossing of these two varietals occurred sometime during the 18^th century in France.

#3)   What about Fumé Blanc?

Sauv Blanc and Fumé Blanc are the exact same grape.  In the 1960’s Robert Mondavi, a marketing guru, decided to make quality, dry Sauv Blanc.  To differentiate his wine from most of the Sauv Blanc swill being produced at the time, he changed his wine’s name to Fumé Blanc (a play on words from France’s famous wine, Pouilly Fumé).  It was a genius marketing maneuver and his Fumé Blanc became an instant best-seller.

#4)   Where is the best Sauv Blanc made?
“Best” is in the eyes of the beholder.  Sauv Blanc, grown in many international wine regions, is currently one of the world’s most popular wine grapes.  France’s Loire Valley and Bordeaux produce stunning renditions.  There is also extremely well made Sauv Blanc in New Zealand, Australia, Chile and South Africa.  Additionally, in the US, California and Washington offer well-crafted Sauv Blancs.

#5)   How can so many diverse climates produce quality Sauv Blanc?

The Sauv Blanc grape thrives in both cool climate areas, as well as warmer climates, however, the wines are very different.  Cooler microclimates produce wines that have grassy, citrus (especially lime and grapefruit), and even gentle floral notes such as elderflower.  Warmer climate Sauv Blancs have flavors that develop with warmer temperatures such as ripe stone fruit (think luscious peach), or even tropical nuances. 

#6)  Is Sauv Blanc only dry, or are there any quality sweet versions produced?

Because of Sauv Blanc’s high acidity, it works especially well with sweet wines to balance their sweetness.  Bordeaux’s famous sweet wine, Sauternes, is produced from Sauv Blanc.  This grape is extremely welcoming to Botrytis, the “noble rot” which causes the grape to dehydrate and chemically change its flavor and aroma structure.

#7)  What about oak and Sauv Blanc? 

Sauv Blanc can swing both ways.  In an unoaked Sauv Blanc the wine’s fruit flavors are the star of the show.  If the wine is aged in oak, the fruit flavors are still present, however, you’ll also find additional nuances associated with oak such as vanilla, coconut, butterscotch, and even caramel flavors.  

#8)   How does Sauv Blanc pair with food?

Dry Sauv Blanc is a dream with food because of its acidity.  First, the acidity can cut through the fattiness of foods (think cream sauces, cheeses, and dishes with butter).   Sauv Blanc also works well with lighter foods such as simply prepared fish and shellfish.  The sweet version (still with a high acidity), works well to temper the fat as well (e.g. foie gras or crème brulee).

How about a Sauv Blanc tasting this harvest season featuring wines from around the world?  Perhaps you could pick two cool climate wines (in the case of California, that would be Sonoma) and contrast them with two warmer climate versions (think Napa).

Have a Sweet 16 New Year

        Wine-Knows will visit Chateau Yquem, one of the world's greatest sweet wines, 

on the Bordeaux tour in September 2016 

Sweet wines are not just for dessert.  I was reminded on Christmas Eve how versatile a sweet wine can be.  I paired a 20 year old Grand Cru Alsatian Gewurztraminer with a salad of Stilton cheese.  Salads are one of the most difficult foods to work with wine because of the acid in their vinaigrette.  Further complicating matters was the strong blue cheese, but it all worked beautifully.  Here are some guiding principles for pairing sweet wines in 2016 with courses other than desserts. 

Salt loves sweet.  Sweet wines can be a great match for certain cheeses. Salty cheeses such as Parmigiano-Reggiano, Feta, Manchego, or a blue such as Stilton pair well with a late harvest wine, Port, Sherry, or Sauternes.

Spicy begs for sweet.  Spicy foods are a match made in heaven for slightly sweet wine such as a Moscato or a German Riesling.  The cool temperature, as well as the sweetness of the wine, helps mitigate the effect of the capsicum heat of the food.

High alcohol pairs with high fat.   Sweet wines have higher alcohol levels than table wines.  That’s why a Sauternes or Tokaj is often served with foie gras, even as an appetizer.  (That’s also why highly marbled beef works best with a high alcohol red such as a Zinfandel.) The principle is the same.  Rich with rich.  Heaven with heaven.

Wishing you a sweet 2016.