A wine I’ve been enjoying quite a bit recently is Sauvignon Blanc. With its fresh, crisp, dry taste, Sauvignon Blanc provides a refreshing touch on a hot afternoon. Sauvignon Blanc is a green-skinned grape originating from the Bordeaux region and Loire Valley of France. However, today Sauvignon Blanc grapes grow all over the world, and found the perfect home in New Zealand. The grape has been taken to new heights here. These New Zealand producers typically seal the wine with screwcaps. Often thought “cheap looking” by consumers, it actually preserves the wine better than cork.

 

Sauvignon Blanc made its way to California in the 1880s. Charles Westmore of Cresta Blanca Winery planted cutting from the famous Château d’Yquem in the Livermore Valley. Sauvignon Blanc was first produced in New Zealand in the 1970s as a blending grape. The vines of Sauvignon Blanc bud late, but ripen early which allows it to perform in sunny climates not overexposed to heat.

 

In the Marlborough region of New Zealand, the sandy soils over slate shingles provide an ideal growing area for Sauvignon Blanc grapes. The South Island is a long, narrow piece of land, ensuring no vineyard is more than 80 miles from the coast. The cool, maritime climate encourages a long and steady growing season, allowing the grapes to ripen and develop a natural balance of acids and sugars. Sauvignon Blanc vines are vigorous growers so proper pruning and thinning of leaves is essential to growing high-quality grapes.

 

Sauvignon Blanc typically provides aromas of grass, herbs, bell pepper, asparagus, lime, melon, mineral and grapefruit. While offering flavors of vanilla, butter, citrus, tropical fruits and toast. I refer to it as, “sunshine in my mouth.” Sauvignon Blanc pairs well with fish, cheese, sushi, appetizers such as artichoke dip or veggie dishes, Thai food and Greek salads.