• The world loves Sauvignon Blanc from Marlborough, New Zealand – its big, powerful expression with passionfruit, citrus and fresh herb aromas and flavours make it unmissable!
  • France has two areas famous for Sauvignon Blanc – the Loire Valley with flinty, dry Sancerre and Pouilly Fume as well as some lesser known wines from Touraine, and Bordeaux in the south-west. Here it makes crisp, dry wines and yet it is also a component of Sauternes and Barsac – the great sweet wines (also made with Semillon and Muscadelle).
  • Sauvignon Blanc is great with seafood, but be careful not to overwhelm the gentle flavours of a fish dish with a big, fruity wine. Instead look for a more subtle style. The bigger, more fruit-driven styles are great with more flavoursome cuisine such as Thai green curry. Sauvignon Blanc is also great with sushi and goat’s cheese (among other things!)
  • Sauvignon Blanc has a number of styles – from fresh, dry and steely to highly aromatic and juicy. It is sometimes made using oak barrels too which give a richness and complexity to the wines.
  • Sauvignon Blanc and Cabernet Franc are the parents of Cabernet Sauvignon.

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