Sauvignon Blanc

Sauvignon Blanc is almost always made in a dry style. While some wines show ripe fruit flavours, especially from warmer regions, they typically contain very little residual sugar and are classified as dry white wines.

Sauvignon Blanc is a dry, aromatic white wine known for high acidity and fresh flavours. It is usually light- to medium-bodied and valued for its crisp, refreshing character.

Flavour profiles vary by region, but common notes include citrus, green apple, gooseberry, passion fruit, and herbal or grassy aromas. Cooler-climate styles tend to be more mineral and restrained, while warmer regions produce fruitier wines.

Sancerre is a Sauvignon Blanc wine from the Loire Valley in France. Sancerre Sauvignon Blanc is known for its minerality, elegance, and fresh acidity rather than overt fruitiness.

Sancerre wine is often more expensive due to limited production, high demand, and the region’s reputation for quality. Smaller vineyard sizes, strict regulations, and higher land prices also contribute to the cost.

Although both are French white wines, they are made from different grapes. Sancerre is made from Sauvignon Blanc, while Chablis is made from Chardonnay. Sancerre tends to be more aromatic and herbal, while Chablis is more neutral and mineral-driven.

Yes, New Zealand Sauvignon Blanc, especially from Marlborough, is widely celebrated for its vibrant aromatics, zesty citrus, and fresh herbaceous notes. Its freshness, and consistency, make it a benchmark for Sauvignon Blanc lovers worldwide.

Grüner Veltliner shares freshness and acidity with Riesling but tends to be less aromatic. Compared to Sauvignon Blanc, it is usually more savoury and textured rather than overtly aromatic.

Not really. While both are crisp and acidic, Assyrtiko is much more mineral-focused with less herbaceous character than Sauvignon Blanc. Assyrtiko has better ageing potential and develops more complex flavours over time, whereas Sauvignon Blanc is typically enjoyed young and fresh.

While Vinho Verde and Sauvignon Blanc both offer crisp acidity and a refreshing quality, they are distinct in flavour. Sauvignon Blanc typically has herbaceous and citrusy notes, with a more prominent grassy or gooseberry flavour. In contrast, Vinho Verde is lighter, with subtle floral and citrus notes, sometimes exhibiting a delicate effervescence. While both wines are great for similar occasions, Vinho Verde offers a unique Portuguese twist with its effervescence and distinct regional flavours.

Chardonnay typically offers apple, pear and tropical fruit flavours, while Sauvignon Blanc displays herbaceous, grassy notes with citrus and gooseberry characteristics. Chardonnay is generally medium to full-bodied with a rounder texture, whereas Sauvignon Blanc is lighter with crisper acidity. Traditional Chardonnay often undergoes malolactic fermentation and oak ageing, while Sauvignon Blanc is typically fermented in stainless steel to preserve freshness. Both varieties create fascinating expressions when produced as natural wines, including orange wine styles with extended skin contact.

No, Grüner Veltliner and Sauvignon Blanc are different varieties. Grüner Veltliner is Austrian, known for its spicy, peppery notes, while Sauvignon Blanc has a more herbaceous, grassy profile.

Yes, Sauvignon Blanc’s high acidity makes it very food-friendly. It pairs well with seafood, salads, goat’s cheese, fresh vegetables, and lighter dishes, particularly those with citrus or herbal flavours.

Sauv Blanc is simply a shortened, informal way of referring to Sauvignon Blanc, commonly used on wine lists and in conversation.