Sauvignon all my love for you…

ONE of the most popular white wines in the world, Sauvignon Blanc sales go through the roof during the hot summer months. Easy-going, straightforward flavour-wise and fabulous with or without food it’s a treat chilled on a warm day. No surprise it’s up there in popularity with the likes of Chardonnay and Pinot Grigio.

This green-skinned grape originates from Bordeaux and probably gets its name from the French words sauvage (wild) and blanc (white) as it was a wild indigenous grape in south-west France. Its hardiness means it can be grown in almost all wine regions but, because it ripens early, it does best in sunny climates which are not overwhelmingly hot.

This slows the ripening on the vine allowing the balance between acidity and sugar levels – and hence flavours – to develop. Although soil, climate and winemaking techniques have an influence, Sauvignon Blanc is typically fresh with a striking acidity that matches the sort of dishes popular in summer: asparagus, green salads, prawns and the like.

Aromas include gooseberry, cut grass and tropical fruit, while common flavours include lemon, lime, grapefruit and passionfruit. France and New Zealand are both famous for their Sauvignon Blancs. However, the two countries produce very different wines.The French style tends to be earthier, flinty and mineral-driven whereas New Zealand produces more herbaceous, fruit-driven wines with a tangy acidity.

But with Sauvignon Blanc increasing in popularity elsewhere, there are now extensive plantings in the cooler regions of Australia, South Africa and Chile, each producing their own distinctive styles.Australian Sauvignon Blancs tend to be riper in flavour and more acidic, Chilean are less acidic and more similar to the French style, and the South African style is pointedly herbaceous with green fruit.

So, raise a chilled glass to this ancient and noble but thoroughly easy-going grape!