Sauvignon Blanc is a grape that delivers refreshment with personality. Its crisp acidity and aromatic intensity make it instantly recognizable and globally loved. In France, the Loire Valley is its classic stronghold, with Sancerre and Pouilly-Fumé offering bright, mineral-driven wines with notes of citrus, green apple, gooseberry, and subtle smoke. These wines are typically unoaked, dry, and exceptionally food-friendly.
Half a world away, New Zealand’s Marlborough region redefined the grape for modern wine drinkers with bold expressions of passionfruit, lime zest, and freshly cut grass. These wines are more tropical and extroverted, offering a thrilling jolt of flavor and aroma. In California and Chile, Sauvignon Blanc styles vary—some lean toward grassy and citrusy, while others, particularly those aged in oak (often labeled Fumé Blanc), take on creamier, rounder textures with hints of vanilla and stone fruit.
Sauvignon Blanc excels at expressing terroir, with soil and climate playing a clear role in its profile. Whether flinty and refined or exuberantly fruity, the grape is a natural match for seafood, chèvre, Thai cuisine, and garden vegetables. For those seeking vibrancy and clarity in a glass, Sauvignon Blanc never disappoints.