Sauvignon Blanc Wines

Tuesday, June 19th, 2007 at 12:00 am

One of the most popular wine types is Sauvignon Blanc which is grape which is green-skinned in color. This is a one of the grape varieties that come from the Bordeaux region of France. The grape got its name from the French word sauvage which means "wild" and blanc which means "white".

This is because of its early beginnings as a native grape in the western area of France. It is now seen and planted in several of the world’s renowned wine regions. Its flavor is a crisp, dry, and refreshing white varietal wine. On the other hand, this grape is also a component of the well-known dessert wines from Barsac and Sauternes. Sauvignon Blanc is widely produced and refined in the countries of France, New Zealand and California.

The flavor of the grape largely depends on the current climate. The flavors of the grape can vary from "forcefully grassy" to a light, sweet tropical taste. The different wine experts often employ the phrase "cat’s pee on a gooseberry bush" as an approving description of Sauvignon blanc from the Loire Valley of France as well as New Zealand. When it is slightly chilled, Sauvignon blanc wine goes well with cheese such as Chevre or fish. It is also known as one of the little wines that goes well with sushi.

The Sauvignon Blanc is also one of the first fine wines that have undergone the bottling process with a screw cap in commercial quantities. This is most noticeable in the New Zealand producers. This type of wine is more often consumed in its younger years as it does not fair well when it ages. Another wine that follows this type of bottling process is the Riesling. The sweet and dry white Bordeaux wine which is usually made with Sauvignon blanc as a major component is a great exception to this as it ages fairly well and improves with the number of years.

The taste of Sauvignon blanc can be immensely influenced by several decisions during the winemaking procedure. One of the greatest decisions is the amount of contact that the must (or the freshly pressed juice of the grape) has with the skins of the grapes themselves.

During the early years of the wine industry of New Zealand, there were absolutely no wineries present on the South Island which meant only one thing: the freshly harvested grapes that were picked from the vines had to be trucked and then ferried to the North Island which was a long ways off because the next destination of those grapes were in Auckland.

This essentially allowed the skins and the grapes to be exposed for prolonged times which meant that the pungency and intensity of the wine was markedly sharpened by the time it got to Auckland. Because of this, other winemakers simply avoided contact with the skin in order to reduce the aging ability of the wine. This is the unique grape variety of Sauvignon Blanc: sweet sometimes, yet can easily change intensity when given the right time to age.


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