Sauvignon Blanc is one of the world's most recognizable white wine grapes. The fresh, aromatic style with notes of green herbs, citrus and gooseberry makes it unmistakable — and incredibly versatile with food.
You've probably tasted a Sancerre, a Marlborough Sauvignon Blanc or a white Bordeaux without knowing it was Sauvignon Blanc in the glass. The grape is grown all over the world, but it's Loire Valley in France and Marlborough in New Zealand that produce the most iconic versions.
In short: Sauvignon Blanc produces fresh, dry white wines with citrus, green herbs and gooseberry. High acidity, low tannin and no barrel aging are characteristic of classic versions. Always serve well chilled.
How Sauvignon Blanc tastes
Sauvignon Blanc is one of the most aromatic grapes — you can almost always recognize it by smell alone. Typical flavor notes:
- Citrus — lime, grapefruit and lemon
- Green herbs — green pepper, grass, herbs and asparagus
- Gooseberry and passion fruit — especially in New Zealand versions
- Minerality — flint and chalk in Loire wines like Sancerre and Pouilly-Fumé
- Flowers — white flowers and peach notes in warmer versions
Flavor profile
The best Sauvignon Blanc regions
What food pairs with Sauvignon Blanc?
Sauvignon Blanc's high acidity and fresh herbal character make it an excellent food wine:
- Fish and shellfish — especially shrimp, oysters and white fish. See guide to wine with fish.
- Goat cheese — the classic Loire match. Sancerre and chèvre are inseparable.
- Vegetables and salads — the wine's freshness suits light, green dishes
- Pesto pasta — the herbal notes play perfectly with basil. See guide to wine with pasta.
- Asparagus — one of the few wines that works with the demanding vegetable
- Fresh vegetable sushi — freshness meets freshness
Serving temperature: Serve Sauvignon Blanc at 7-10°C — well chilled. Too warm wine loses its characteristic freshness and can seem flat. Take it out of the refrigerator 5 minutes before serving.
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