Sauvignon blanc has now conquered vineyards all over the world, to the point of becoming the 3rd most widely grown white grape variety in the world! Yet, it is not an easy variety to cultivate. Between its tendency to be overly productive and its sensitivity to various diseases, one must be very vigilant in the vineyard to produce quality wines.
So, why such success? In this article, we will dive into the fascinating world of Sauvignon, exploring its historical origins, its presence in the wine regions of France and abroad, its highly appealing aromatic profile, as well as the many possible food and wine pairings with this brilliant variety.
Here is the complete guide to Sauvignon!
The origins of Sauvignon
Sauvignon is a very ancient grape variety. Cultivated
since the Gallo-Roman era, the first written records we have about it come from Bishop Gregory of Tours, in the 6th century AD.This grape variety is believed to be the result of a
cross between Chenin Blanc (another very important white grape variety in the Loire),
as well as Traminer (better known as
Savagnin Blanc in the
Jura). Nevertheless, even today, the true origin of Sauvignon remains unknown.
Indeed, two regions claim its parentage: the
Loire Valley as well as
Bordeaux. Sauvignon was in fact identified in both vineyards during the 18th century (in 1736 in the Graves area of Bordeaux and in 1783 in Pouilly-sur-Loire).
For many centuries, its weaknesses hindered its cultivation: susceptibility to various diseases (powdery mildew, esca, grey rot, etc.), overly abundant harvests affecting its quality, difficult to harvest...There were numerous obstacles present. Nevertheless, from the 1960s onwards and thanks to the development of a more modern viticulture, Sauvignon regained popularity.
Thus, while there were only 5,000 hectares in France at the beginning of the 1970s, today it covers
30,000 hectares within the French vineyard. It has therefore become the
3rd most planted white grape variety in the country, after
Ugni blanc and the very famous
Chardonnay.
Sauvignon in France and abroad
These 30,000 French hectares of Sauvignon are mainly distributed within two regions: the Loire valley and Bordeaux.
Thus, Sauvignon is
the star grape variety of many appellations located in the
Centre-Loire such as
Sancerre,
Menetou-Salon,
Pouilly-Fumé,
Quincy or Reuilly, where it is vinified exclusively to produce dry white wines.
In Bordeaux, it accounts for nearly half of the white grape plantings (the other two white grape varieties being
Sémillon and
Muscadelle) and is therefore a major player in the production of
white wines which can be dry or
sweet. Appellations such as
Entre-deux-mers,
Pessac-Léognan or
Sauternes are a testament to this great winegrowing richness.
Abroad, Sauvignon Blanc has completely conquered New Zealand (70% of the vineyards!), and is also firmly established in California, Chile, and even in South Africa. A true global success!
The aromas of Sauvignon Blanc
Sauvignon is renowned for its delicious, highly expressive aromatic profile, which can display different nuances depending on its region of production.
Thus, in cool climates such as those of the Loire (where it is vinified as a single varietal), it reveals a very pleasant
minerality, as well as a
lively acidity. In addition, it typically exudes
citrus aromas (yellow and green lemon, grapefruit),
gooseberry,
blackcurrant buds,
boxwood,
peach or even
pear.
In the Bordeaux region, it can be vinified on its own but is
regularly blended with Sémillon and sometimes Muscadelle. While it retains the characteristics mentioned above, it will generally display a profile with
riper fruity aromas. Furthermore, this is a region where it is
often vinified in oak barrels. In this case,
a richer, buttery, and vanilla character may appear.
Internationally, and especially in New Zealand, it is generally tropical fruit notes that will emerge, such as passion fruit, mango, or pineapple aromas. This result is primarily due to a low-temperature vinification process designed to express this typicity. A lively acidity will always be present, forming the very backbone of this grape variety.
What to eat with a Sauvignon blanc ?
When it comes to food pairings, Sauvignon Blanc offers numerous possibilities. Its freshness and minerality make it an ideal choice to accompany light and fresh dishes such as summer salads or fish tartares. The pairing with seafood (oysters, shrimp, scallops, etc.) or grilled fish is also sublime. Finally, how can we not mention the perfect match of Sauvignon with fresh goat cheeses, such as Crottin de Chavignol.
If your Sauvignon has a more powerful and smooth profile, you should then opt for fattier fish, which can be paired, for example, with a creamy sauce. For this type of wine, poultry can also make a superb pairing.
Serving and Cellaring Sauvignon
To serve your wine at the right temperature, you must first determine what type of Sauvignon you have on hand.
In the vast majority of cases, Sauvignon has a profile focused on freshness and fruit. With this type of wine, we recommend serving between 8-10°C to best reveal its aromas.
For richer and/or oaky profiles, a serving temperature between 11-13°C is then recommended. Indeed, if these wines are served too cold, you risk completely missing out on their aromatic richness as well as their smooth texture.
Finally, regarding the aging potential of Sauvignon-based wines, it must be admitted that this grape variety rarely produces age-worthy wines. In fact, the exuberant aromatic and fruity character of Sauvignon means that its wines are generally best enjoyed during their youth (1 to 4 years).
Nevertheless, some top-quality Sauvignons can indeed be cellared. For this, they must necessarily come from a very high-quality terroir. Aging in barrels can also help extend the aging potential of a Sauvignon-based wine.
However, it is rare to exceed 10 years of age ! At this age, a concentrated aromatic profile and rather powerful will then be presented to the taster. On an old vintage of Sancerre, an exacerbated minerality will, for example, be present, accompanied by notes of honey and mushroom. Delicious but very intense...and far from the Sauvignons we are used to!
What are the best Sauvignons?
Although it is complex to define with certainty a list of the best Sauvignons from France, La Cave Éclairée offers you an eclectic and ambitious selection of wines from this grape variety.You will find in these selections delicious, lively, and mineral Sauvignons as well as wines aged in oak barrels, offering a rich and intense character. There is something for every taste and budget!
You now know (almost) everything about Sauvignon! All that’s left is to pour yourself a glass of this delicious grape variety and set out to discover its many facets.
Enjoy your tasting and don’t hesitate to contact
La Cave Éclairée if you need any advice!
