Sauvignon Blanc: What Is It & How Is It Made?

Sauvignon Blanc, a prominent white grape variety, stands as a global favorite known for its refreshing character. This exploration navigates the straightforward journey of making Sauvignon Blanc, unwraps the historical layers defining this wine, and ventures into the world’s finest Sauvignon Blanc regions.

Originating from the city of Bordeaux in France, Sauvignon blanc is a green-skinned grape variety. Its name likely stems from the French words sauvage (“wild”) and blanc (“white”), reflecting its early status as an indigenous grape in South West France.

How is Sauvignon Blanc Made?

1. Harvesting: Sauvignon Blanc grapes are meticulously harvested at the peak of ripeness, ensuring a delicate balance between sugars and acidity.
2. Crushing and Pressing: Post-harvest, gentle crushing liberates the precious juice, separated from grape skins and seeds through delicate pressing.
3. Fermentation: The liberated juice undergoes natural or induced fermentation, where yeast transforms sugars into alcohol. The choice of fermentation vessel, be it stainless steel or oak, significantly influences the final flavor profile.
4. Aging: Sauvignon Blanc may undergo aging to nurture complexity. Whether in stainless steel tanks or oak barrels, this phase adds depth and nuanced flavors like vanilla and toast.
5. Malolactic Fermentation (Optional): Some opt for malolactic fermentation, a secondary process softening acidity and contributing to a velvety texture and buttery nuances.
6. Blending (Optional): Winemakers may blend wines from diverse batches or vineyards to craft a balanced and unified Sauvignon Blanc.

History of Sauvignon Blanc

Sauvignon blanc’s roots in the Val de Loire region of France, as detailed in Jancis Robinson’s “Wine Grapes,” trace back to 1534 in Francois Rabelais’ work, Gargantua. Uncertainty persists about its origin in western France, with ongoing research suggesting ties to Savagnin and associations with the Carmenere family.

In the 18th century, the grape partnered with Cabernet Franc in Bordeaux, giving rise to the Cabernet Sauvignon vine. Bordeaux’s 19th-century plantings often featured Sauvignon vert and the Sauvignon blanc pink mutation, Sauvignon gris. Before the 19th-century phylloxera epidemic devastated French vineyards, mixed cuttings were sent to Chile, where Sauvignon blanc field blends remain prevalent.

Despite similar names, Sauvignon blanc lacks a known connection to the Sauvignon rosé mutation in France’s Loire Valley.

In the 1880s, Charles Wetmore brought Sauvignon blanc cuttings from Château d’Yquem’s Sauternes vineyards to California, flourishing in the Livermore Valley. Popularized as “Fumé Blanc” by Robert Mondavi in 1968, it gained recognition. New Zealand adopted Sauvignon blanc in the 1970s for experimental plantings blended with Müller-Thurgau.

World’s Best Sauvignon Blanc Regions

1. Marlborough, New Zealand: Renowned for its vibrant and herbaceous Sauvignon Blanc, Marlborough captures attention with its intense tropical fruit flavors.
2. Sancerre and Pouilly-Fumé, France: The Loire Valley’s Sancerre and Pouilly-Fumé regions produce Sauvignon Blanc celebrated for its minerality and crisp acidity.
3. Napa Valley, USA: Napa Valley delivers Sauvignon Blanc with a range of styles, from zesty and citrusy to fuller-bodied expressions.
4. Casablanca Valley, Chile: Known for its Sauvignon Blanc with pronounced fruit character, Casablanca Valley benefits from cool Pacific Ocean breezes.
5. Stellenbosch, South Africa: Stellenbosch contributes to the Sauvignon Blanc landscape with wines featuring tropical fruit flavors and a distinctive herbaceousness.

Best Foods to Pair with Sauvignon Blanc

1. Goat Cheese: The bright acidity of Sauvignon Blanc complements the creaminess of goat cheese, creating a delightful balance.
2. Seafood (especially Shellfish): Sauvignon Blanc’s crispness enhances the flavors of seafood, making it a perfect match for shellfish and grilled fish.
3. Herb-Infused Dishes: The herbal notes in Sauvignon Blanc harmonize beautifully with dishes featuring fresh herbs, such as pesto or herbed chicken.
4. Citrusy Salads: The citrusy profile of Sauvignon Blanc pairs well with salads featuring lemon or grapefruit vinaigrette.
5. Lighter Pasta Dishes: Sauvignon Blanc complements lighter pasta dishes, particularly those with a touch of cream or seafood.

Sauvignon Blanc – Deep Roots

Sauvignon Blanc, with its uncomplicated journey from vine to glass, has secured a global reputation for its invigorating and versatile nature. Whether enjoyed in the lush vineyards of Marlborough, the historic landscapes of Sancerre, or the diverse terroir of Napa Valley, Sauvignon Blanc narrates a story of simplicity and universal appeal.

Here’s to Sauvignon Blanc, a wine that continues to captivate palates with its straightforward charm and adaptability. Cheers! Explore more types of wine.