sauvignon

Sauvignon is a white wine grape variety (Vitis vinifera) named for its often wild or sauvage character. It originated in the Bordeaux region of France, with early records dating to the 18th century, and remains widely cultivated there and around the world. The name is commonly shortened to Sauvignon Blanc in wine labeling, while related forms include Sauvignon Gris, a pink-skinned mutation, and older synonyms such as Sauvignon Vert.

Wine made from Sauvignon Blanc is typically light to medium-bodied with high acidity. Its flavors and aromas vary with climate and winemaking style: cooler climates emphasize green notes such as gooseberry, lime, and cut grass, while warmer regions tend to show tropical fruit, passion fruit, and grapefruit. In many regions the grape is fermented in stainless steel to preserve freshness, though some oaked styles exist, particularly in Bordeaux.

Regional styles and prominence: Loire Valley wines from Sancerre and Pouilly-Fumé are often made in a dry, mineral, and aromatic style. In Bordeaux, Sauvignon Blanc is frequently blended with Sémillon to form dry white wines from Graves and Pessac-Léognan, offering structure and aromatics. In the New World, Sauvignon Blanc is prized for expressive aromatics and crisp acidity, notably in Marlborough, New Zealand, with significant plantings also in California, Chile, South Africa, Australia, and other regions.

Food pairing and use: Sauvignon Blanc pairs well with seafood, salads, goat cheese, and asparagus, and is recognized for its versatility across a range of wine styles from brisk, crisp table wines to more complex, subtle bottlings.