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Sauvignon Blanc is a dry white wine made famous in the Loire Valley and in Bordeaux, France. It is also blended with Semillon to create fine dry wines and the well-known sweet wines Sauterne and Barsac. Sauvignon Blanc is now grown in New Zealand, California (often marketed as fume blanc), Oregon, Australia, Chile and South Africa. Suited well to climates that are cool to cold, these white grapes will express their best qualities when they ripen slowly. Warmer climates have been unable to create a true expression of this variety, and they have taken to aging it in oak barrels like Chardonnay. Many people prefer the wines aged in stainless steel vats, however, as this creates a crisp, clean, astringent wine. Sauvignon Blanc tends to become overwhelmed with oak. New Zealand’s Sauvignon is growing in popularity all over the world. The New Zealand growers focused on developing the best flavors they could from the grape, and now many wineries from this country are providing excellent Sauvignon Blancs.

Sauvignon Blanc can have a variety of flavors and aromas combined to create its final effect on the palate. Herbaceous flavors like grass, lemon-grass, gooseberry and weeds give it a green freshness. Vegetal notes like green olive, asparagus, bell pepper and capsicum add interest. Fruit tastes of lime, passion fruit, citrus, melon and grapefruit create some high notes. In this variety, when the grapes are a bit under ripe, you can sometimes get an aggressive mineral or "cat box" aroma. Processing can also build upon the varietal flavors. When aged in oak, the wine can develop vanilla or sweet wood notes, or the heavier tones of oak, toast or smoke. Some aging processes make the wine creamier or more buttery to the palate.

This dry white wine should be tangy, tart and full of nerve. Even the sweeter versions should be zesty, not cloyingly sweet. This wine should be light, refreshing and aromatic. Dry Sauvignon Blanc is a versatile wine and can be served with strong foods like tomatoes, peppers, raw garlic, smoked cheeses and others that may overwhelm a lesser wine. If you prefer white wines, this varietal is pretty safe to serve with almost anything. It also makes a classic pairing with all sorts of shellfish, from raw oysters to grilled shrimp. It does not overwhelm simple dishes like broiled fish or grilled chicken, either. It is a great choice overall for a light, refreshing summer wine.

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