Sauvignon Blanc

This aromatic white wine is a perennial favorite that ranks high on the pairability scale for any dishes involving shellfish, summer produce, herbs, and fresh cheeses like chèvre and feta. But long before the name Sauvignon Blanc became associated with the simple pleasures of citrusy sippers from New Zealand or California, the grape was famous for its starring role in the most notable appellations of France’s Loire Valley. In Sancerre, Sauvignon Blanc finds its purest, most mineral expression, recalling the chalky soils of the local terroir. In nearby Pouilly-Fumé, it often gives off a flinty or smoky (fumé) aroma. It’s also made into tart varietal, unoaked and dry wines in Menetou-Salon, Reuilly and Quincy; into structured, elegant and frequently oaked wines in Bordeaux, where it’s blended with Sémillon and Muscadelle; and has found great success in both Chile [https://www.foodandwine.com/video/chiles-new-great-wine-sauvignon-blanc] and South Africa.

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Chilean Sauvignon Blanc Is the Most Interesting Wine of the Year

Chilean wine is undergoing a fascinating transformation. Here are 11 of the country's Sauvignon Blancs to try right now.
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Sauvignon Blanc Pairings

From a Domaine Vacheron Sancerre to a Greywacke Marlborough Sauvignon Blanc, we round up the best wines — and the perfect meals to accompany them.
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7 of New Zealand's Best Sauvignon Blancs

Durning a recent trip to the Air New Zealand Wine Awards, I got to taste through every Sauvignon Blanc that won a gold award, plus a number other Sauvignons during my travels as well. Out of those, here are my favorites...
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Best Sauvignon Blancs for Fans & Skeptics

Some people love Sauvignon Blanc—it’s tart and refreshing, the perfect summer party wine. For others, it’s the liquid equivalent of nails on a chalkboard. F&W’s Ray Isle looks into this crisp white’s vast range of flavors and finds bottles even a Sauvignon skeptic can love.
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While Chardonnay skews toward full-bodied wines, Sauvignon Blanc makes wines that tend to be lithe and light on their feet. Its calling cards are an herbal scent and tart, citrus-driven flavors.
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Wines for Drinking, Not Overthinking

Why can’t we talk about wine as easily as we talk about food? Writer Salma Abdelnour seeks out a common language while drinking Pinot Grigio with burgers.
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