Sauvignon Blanc
white · Pale intensity · Light body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Light
Body
High
Acidity
Dry
Sweetness
Medium
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Cool-fermented in stainless steel at 12-16°C to preserve volatile thiols and aromatic freshness. Typically no skin contact (direct press)
Oak
Overwhelmingly unoaked to preserve varietal purity. Exception: Bordeaux Blanc and some Fumé Blanc styles use partial barrel fermentation (10-30% new oak) for texture without masking aromatics
Key Tells
- •Pungent, aromatic nose — gooseberry and grass are the giveaway
- •Green, herbaceous character (methoxypyrazines) is the signature
- •High acidity with light body — zippy and refreshing
- •Rarely oaked (except Bordeaux Blanc and some Fumé Blanc)
- •Tropical style (Marlborough) vs mineral style (Sancerre) is a key split
Often Confused With
Food Pairings
Fresh goat cheese (Crottin de Chavignol) — the Sancerre benchmark pairing; acid cuts through tang
Oysters and shellfish — mineral and saline echoes
Asparagus — one of the few wines that complements asparagus (shared green/herbaceous notes)
Ceviche — citrus acidity and herbaceous character mirror lime and cilantro
Modern
Serving