Sauvignon Blanc

The green-skinned Sauvignon Blanc grape produces highly flavourful white wines, with characteristic notes of gooseberry, green apple, lime and grass. Native to France and a relevant newbie on the world wine stage, its racy acidity and bold flavour profile have quickly established it as one of the most popular grape varieties around. With its light colour and zingy high acidity, Sauvignon Blanc is the perfect wine to enjoy with light, late dinners or to sip on its own on a sunny day. If you’re looking for a refreshing wine to enjoy in the sun, this is one to try.

Sauvignon Blanc grapes are native to France’s Loire Valley and Bordeaux regions. The vineyards of Sancerre and Pouilly-Fumé in the Loire Valley are renowned for their crisp, refreshing wines that have a trademark flinty note.

Outside Sauvignon Blanc’s homeland, New Zealand has become synonymous with the variety – famed for wines with punchy tropical fruit flavours that leap from the glass. These green-skinned grapes are also successfully grown across the world, including Spain, South Africa, North America and Chile.

Drier than a Riesling or Grüner Veltliner, Sauvignon Blanc grapes produce highly acidic wines with deliciously zesty flavours. Its light body and colour, along with green herb and citrus flavours, make it a firm favourite during warm summer months and at dinner parties, where its food-pairing versatility can really shine.

Despite being delicious as a single-varietal wine, Bordeaux winemakers often combine Sauvignon Blanc with other white varieties like Semillon and Muscadelle to make dry blends and to produce the famous Sauternes dessert wine.

Sauvignon Blanc can have varying, distinct flavours, depending on where the grapes are grown. Look to the Loire Valley for crisp and zingy Sauvignon Blancs. The cooler climate here produces grapes with high levels of acidity and fewer natural sugars, highlighting the juicy, green flavours of the grapes, including:

• Cut grass
• Elderflower
• Flint
• Gooseberry
• Green apple
• Lime
• Nettle

In the warmer climates of New Zealand, the grapes ripen fully with more natural sugar, producing Sauvignon Blancs with more summery, tropical fruit flavours like:

• Mango
• Papaya
• Pea
• Guava
• Passionfruit

Similar to Cabernet Sauvignon, Sauvignon Blancs also feature an iconic and savoury, if slightly strange, flavour: green bell pepper. This is the result of a chemical compound found in this family of grapes – Sauvignon Blanc is a “parent” variety that created Cabernet Sauvignon.

Sauvignon Blanc is consistent in its flavour, so it’s easy to find quality wines from around the world. But if you’re looking for the best of the best, opt for a bottle from one of the top regions, such as the Loire Valley in France or Marlborough, New Zealand.

Following the general rule of “white wine, white meat”, pair your crisp Sauvignon Blanc with white meats such as grilled chicken or pork, especially those featuring light, creamy sauces. But don’t stop there. Shellfish, cod, and tangy cheeses like goat’s cheese and feta are solid choices. Got a spicy Thai curry? It’s a winner with Sauvignon Blanc too. And if you’re into vegan dishes, think herby stuff like pesto pasta or asparagus risotto. Or, for a zesty twist, try it with some ceviche.

Read more of our tasty food and wine pairing tips. 

As with most white wines, serve your Sauvignon Blanc chilled, between 6-12°C. If served too warm, its delicate, juicy flavours will dull, leaving you with a disappointing taste. Serve your Sauvignon Blanc directly from the bottle – no decanting necessary.

Learn more in our guide to wine serving temperatures.