The complete guide to Sauvignon Blanc

Sauvignon is a very ancient grape variety. Cultivated since the Gallo-Roman era, the earliest written records we have about 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), and 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 as well as Bordeaux. 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).

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.

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 as well as sweet.Names like Entre-deux-mers, Pessac-Léognan , and Sauternes testify to this great wine-growing richness.

Of course, Sauvignon is not limited to just these two regions. Thus, 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!

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 , as well as a lively acidity. Furthermore, it usually 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 riper 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, such as aromas of passion fruit, mango , or pineapple.This result is primarily due to a low-temperature vinification process conducted to express this typicity. A lively acidity will always be present, constituting the very backbone of this grape variety.

When it comes to culinary 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 pairing of Sauvignon with fresh goat cheeses, like Crottin de Chavignol. If your Sauvignon has a more powerful and creamy profile, then you should turn to richer fish, which can be accompanied, for example, by a creamy sauce. For this type of wine, poultry can also make a superb pairing. Service and storage of 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°Cto best reveal its aromas.

For richer and/or oaky profiles , a serving temperature of11-13° 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 producesage-worthy wines . Indeed, the aromatic and fruity exuberance of Sauvignon means that its wines are generally best enjoyed during their youth (1 to 4 years).

Nevertheless, some high-quality Sauvignons can certainly be kept in the cellar.For this, they must necessarily come from avery 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 concentratedaromatic profile and rather powerfulwill then present itself to the taster. In an old vintage of Sancerre, an exacerbated minerality will be present, for example, accompanied bynotes of honey and mushroom. Delicious but very intense...and far from the sauvignons we are used to !

 

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 offerings, you will finddelicious, lively, and mineral sauvignons as well as wines aged in oak barrels , presenting a rich and intense character. There is something for every taste and budget!

We particularly recommend the estates Bernard Fleuriet & Filsas well as Pascal & Nicolas Reverdy in the Sancerre appellation.You can also turn to the excellent Pouilly-Fumé from the domaine Michel Redde et Fils !

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 toLa Cave Éclairée if you need any advice!