The Sauvignon Blanc has today conquered vineyards around the world, to the point of becoming the 3rd most cultivated white wine grape variety in the world! However, 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 pleasing aromatic profile, and the numerous food and wine pairings possible 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 of it come from Bishop Gregory of Tours, in the 6th century AD. It is believed to be 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). However, even today, the true origin of Sauvignon remains unknown.
Indeed, two regions claim its origin: the Loire Valley and Bordeaux. The Sauvignon was indeed identified in both vineyards during the 18th century (in 1736 in the Graves in Bordeaux and in 1783 in Pouilly-sur-Loire).
For many centuries, its weaknesses hindered its cultivation: sensitivity to various diseases (powdery mildew, esca, gray rot, etc.), overly abundant harvests affecting its quality, difficult to harvest... there were many obstacles. Nevertheless, from the 1960s and thanks to the development of more modern viticulture, Sauvignon regained popularity.
Thus, if there were only 5,000 hectares in France at the beginning of the 1970s, today it is present at 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 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 to produce exclusively dry white wines.
In Bordeaux, it represents nearly half of the white grape planting (the other two white grape varieties being Sémillon and Muscadelle) and is therefore a major player in the production of white wines that can be dry or sweet.Names such as Entre-deux-mers, Pessac-Léognan, and Sauternes testify to this great viticultural richness.
Of course, Sauvignon is not limited to just these two regions. The variety is also very present in the Southwest (Côtes-de-Gascogne, Bergerac, Monbazillac, etc.) but also in Languedoc-Roussillon or more rarely in Provence.
Abroad, Sauvignon Blanc has completely conquered New Zealand (70% of the vineyard!), and is also firmly established in California, Chile, and South Africa.A true global success!
The aromas of Sauvignon Blanc
Sauvignon is renowned for its deliciously expressive aromatics that can present different nuances depending on its place of production.
Thus, in cooler latitudes like those of the Loire (where it is vinified as a single varietal), it reveals a very pleasant minerality and a lively acidity. Additionally, it typically exudes citrus aromas (lemon and lime, grapefruit), gooseberry, blackcurrant buds, boxwood, peach or even pear.
In the Bordeaux region, it can be vinified alone but is regularly blended with Sémillon and sometimes Muscadelle. If it retains the characteristics mentioned above, it will generally present a profile with more ripe fruity aromas. Furthermore, it is a region where it is often vinified in oak barrels. In this case, a richer, buttery, and vanilla character may appear.
Internationally, and notably in New Zealand, it is generally tropical fruit notes that will appear, similar to aromas of passion fruit, mango, or pineapple.This result is primarily linked to a low-temperature winemaking process conducted to express this typicity. A lively acidity will always be present, constituting the very backbone of this grape variety.
What to eat with Sauvignon?
When it comes to culinary pairings, Sauvignon Blanc offers many 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 pairing of Sauvignon with fresh goat cheeses, like the Crottin de Chavignol.
If your Sauvignon has a more powerful and creamy profile, then you should opt for fattier fish, which can be accompanied, for example, by a creamy sauce. For this type of wine, poultry can also make a superb pairing.
Serving and Storing Sauvignon
To serve your wine at an appropriate temperature, you must first determine what type of Sauvignon you have on hand.
In the vast majority of cases, Sauvignon presents a profile focused on freshness and fruit. With this type of wine, we recommend serving it between 8-10°C to best reveal its aromas.
For richer and/or oaky profiles, a serving temperature of between 11-13° 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 the grape variety rarely produces age-worthy wines.Indeed, the aromatic and fruity exuberance of Sauvignon means that its wines are generally appreciated during their youth (1 to 4 years). Nevertheless, some high-quality Sauvignons can indeed be kept in the cellar. For this, they must necessarily come from a very high-quality terroir. Aging in barrels can also extend the aging potential of a wine made from Sauvignon. However, it is rare to exceed 10 years of age! At this age, a concentrated and rather powerful aromatic profile will then present itself to the taster. On an old vintage of Sancerre, an exacerbated minerality will 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 definitively list the best sauvignons from France, La Cave Éclairée offers you an eclectic and ambitious selection of wines from this grape variety. In these selections, you will find delicious, lively, and mineral sauvignons as well as oak-aged wines, presenting 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 explore its many facets.
Enjoy your tasting and feel free to reach out to La Cave Éclairée if you need any advice!
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