The origin of this strain dates back to France, where the grape reputedly grew like weeds across Bordeaux, earning its name “sauvage” or wild.
In this region of France, the climate is milder which means temperature changes are considerably more subtle.
Sauvignon blanc is a greenish-skinned grape and, together with Chardonnay, is famous for being one of the main French vines. Its grapes are used to make some of the best-known and most expressive dry wines in the world. Although it is also used, less frequently, for late-harvest sweet wines.
Sauvignon Blanc, which is a much lighter-bodied wine than Chardonnay, is characterized by its acid flavor and intense aromas.
These often range from citrus to its distinctive “green” and floral notes, which depend on the climate in which the grape grows.
In cold climates, Sauvignon Blanc tends to produce highly acidic grapes with green aromas reminiscent of chili peppers, green peppers and flowers, while in warmer climates its aromas are of tropical fruits such as passion fruit and pitted fruits such as peach.
The best occasions to open a Sauvignon Blanc wine?
- With appetizers:
They are excellent companions for an appetizer with dry cheeses, asparagus wrapped in Serrano ham, ceviches, parmesan machas, shrimp, loco mayo, etc.
- With main dishes:
As a main course it pairs very well with fish in seafood sauce.
- With desserts:
Citrus and sweet desserts pair very well with Sauvignon Blanc. It all depends on taste, but its freshness and acidity accompany and modulate very well with very sweet desserts.