Sauvignon Blanc helps you spring forward

Remember when the success of Marlborough Sauvignon Blanc was written off as a flavour of the month?

But 30 years after the release of the game-changing Cloudy Bay Sauvignon Blanc, the zesty white wine continues to seduce wine lovers with its refreshing and flavourful siren song.

Sales across Canada continue to boom, which underscores the fact Marlborough Sauvignon Blanc is a “fad” that isn’t going away.

In fact, success isn’t limited to bottles hailing from New Zealand. Our growing appetite for Sauvignon Blanc has also seen sales of examples from Chile, South Africa and the United States rise steadily.

The appeal is obvious. (Although it’s equally clear the brash intensity of the grape variety makes it a love or hate prospect for many. Fear not, if you find it’s not to your taste.)

When it comes to describing the refreshing character of well-made Sauvignon Blanc, I use the term “spring-like.” I’ve gone as far as declaring it the official wine of spring some years back and have yet to find another bracingly zesty white wine to usurp that position.

Certainly the style of Marlborough Sauvignon Blanc has shifted from zesty and intensely green styles to ones with more citrus flavours.

There’s more elegance and intrigue in the glass today, including markedly less sweetness in the affordable selections.

It’s a little less jolting than the model of Sauvignon Blanc that captured the world’s attention, but its crisp, clean edge suits the mood of the changing seasons.

If that weren’t enough, Sauvignon Blanc Day on May 5 helps focus more attention on the dramatic personality of a grape that has yet to fall out of fashion.