What is Sauvignon Blanc?
Sauvignon Blanc is a white wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Zesty white wine with lemon, gooseberry, grass and herb notes. It refreshes green vegetables, goat cheese, seafood and herb-led dishes. Typical flavours include lemon, gooseberry, grass, passion fruit, herbs.
Loire, Marlborough, Bordeaux, Chile
Sauvignon Blanc
Crisp White · 12-13.5%
Style profile
Grapes, regions and character
Sauvignon Blanc is commonly associated with Sauvignon Blanc. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Loire, Marlborough, Bordeaux, Chile.
Loire, Marlborough, Bordeaux, Chile
France; New Zealand; Chile
What does Sauvignon Blanc pair well with?
Pair Sauvignon Blanc by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with salads, shellfish, herb sauces, green vegetables, fresh cheese. It is usually less successful with heavy cream sauces or rich red meat.
Best food matches
Pairings to avoid
What makes a good or bad Sauvignon Blanc?
A good Sauvignon Blanc should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually high, so the wine should feel lively without becoming harsh. The body is usually light, so it should match the weight expected from this style.
A poor Sauvignon Blanc can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Sauvignon Blanc, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include France; New Zealand; Chile.
Serve Sauvignon Blanc at around 7-9°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
