Sauvignon Blanc is made all over the world, from California to Chile to New Zealand, but its first home was France.
The climates of Bordeaux and the Loire Valley produce some of the most popular Sauvignon Blancs, because the cool but sunny weather allows the grapes to ripen slowly and develop a balanced flavor. Nonetheless, the differing soil composition in wine-producing regions leads to sub¬tle variations in flavor and aroma. The Loire varieties (Sancerre, Pouilly Fumé, Quincy) are drier and unblended, with a smoky, mineral flavor. This is due to the gravelly soil, which contains plenty of limestone and chalk.
The south of France, particularly Bordeaux, gives rise to fruitier flavors, in part because the wine is frequently blended with sweet Sémillon. When tasting southern Sauvignon Blanc, you may encounter hints of orange, peach, herbs, and/or oak. To find out which type you’re drinking, swirl the wine in a glass and take small sips to identify the flavors. Then enjoy it alongside chilled sea¬food, salad, goat cheese, or creamy sauces, or drink it on its own as an aperitif.
Article by John Bandman
