Sauvignon Blanc

Sauvignon Blanc is one of the world's most widely planted grape varieties, with significant plantings in France, New Zealand, Chile, and California. Sauvignon Blanc is relatively easy to grow, and responds well to various climates. It prefers well-drained soils and is usually harvested in early autumn. The winemaking process typically involves minimal skin contact and temperature control. Sauvignon Blancs from France are generally leaner and more mineral-driven than those from New Zealand, which tend to be more fruit-forward with more exotic fruit flavors. In France, Sauvignon blanc is most often associated with Loire Valley and Bordeaux regions. In Loire Valley, it is used to make single varietal wines while in Bordeaux, it is blended with Semillon and Muscadelle. Chilean Sauvignon Blancs are often characterized by herbaceous notes. In California, Sauvignon blanc can be made as a fruity, crisp and easy-drinking wine, as well as a more oaky, fuller bodied, with its distinctive herbaceous notes, known as "fumé blanc". Sauvignon Blanc pairs well with a variety of dishes, including salads, seafood, and goat cheese.