Sauvignon Blanc

Description:

Sauvignon Blanc combines zest fruit with crisp freshness. Cooler climates tend to display herbaceous aromas (fresh-cut grass, asparagus, citrus). Riper versions err on the side of tropical fruit, particularly guava, passionfruit and mango.

Should exhibit exuberant acidity, whether from cold or warm climate.

Growing Regions

Sauvignon Blanc enjoys a broad spectrum of wild tropical fruit scapes such as - Bordeaux (France - cold), Napa valley (USA - warmer), Hawkes Bay (NZ - cold), Cape Town (South Africa - warmer), Margaret River (Aust - cold), Tasmania (Aust - cold) and Loire Valley (France - cold). The Loire Valley is also the world's finest sauvignon growing region. Cool climates produce refreshingly crisp and fruity wines while the warmer climates produce more of a creamy fuller bodied savoury wines.

Style & Tasting

This variety divides the wine world into four basic Sauvignon Blanc styles - unoaked, modern fresh version from the new world (Aust, NZ, South Africa), oak styles like fume blanc and the style of the Bordeaux wines. These wines often present a 'Party for the palate' with their broad spectrum of tasting characteristics such as - herbaceous, tarts, tropical fruits, green apples, grass & straw, lemons & citrus and also the freshness of gooseberry's & paw paw with mineral & lime overtones. So now you know what good Sauvignon Blanc should taste like lets establish what great food matches it makes.


Food to enjoy with:

Sauvignon Blanc is so aromatically inspiring you can almost immediately smell what it is going to taste like which makes it much easier to identify what food to pair it with. With its light acidity and fresh flavours it is a winner with -

* Sushi, sashimi, all of our Asian cuisines also salads are a perfect match, like cous cous or vegetable combination's, Riostto of asparagus and broad beans. Warm-climate g spinach, leeks, onions, eggplant, pork, chicken, goats cheese, feta cheese.

* Don't forget seafood, oysters, whitebait, scallops, whiting, mussels or even a seafood chowder or a Gazpacho and fume blanc (Sauvignon Blanc aged in oak not steel), the heavier styles go better with stronger flavours such as rabbit, goat, lobster, smoked salmon or tuna.