Sauvignon Blanc

This variety is used for white wine and is native to southwestern France. Its name was first mentioned in official documents in the 16th century in the Graves region of Bordeaux and Pouilly-sur-Loire in the Loire. For a long time, it was plagued by difficulties in cultivation, such as low resistance to diseases and slow fruit ripening, but with the help of improvements in cultivation techniques and mechanization, plantings have rapidly increased since the 1960s.

It has spread throughout France, particularly in the southwestern region of France, centered around Bordeaux, as well as the Loire region, and also to Provence and other parts of the country, as well as to Italy, Germany, Australia, New Zealand, the United States, Chile, South Africa, and other countries, becoming a variety that is cultivated all over the world.

The clusters are small and the fruit is small, with a beautiful golden skin when fully ripe. Although the tree is hardy, it is vulnerable to powdery mildew, which is caused by a fungus.

Another characteristic of this variety is that the aroma of the grapes and wine produced can vary greatly depending on the quality of the soil.This variety is easily able to reflect the characteristics of the terroir, such as the difference between grapes grown in the clay-limestone soil of Graves in Bordeaux and the pebbly siliceous soil of the Loire, or the difference that emerges between the cool climate of the north and the warm climate of the south.

Although this variety is prone to reflecting the characteristics of the terroir, its basic characteristics are often a lively, fresh acidity and a taste that has a mineral feel.

The main aromas are citrus such as grapefruit, lemon, and lime, with the aroma of freshly cut grass and sometimes sage and blackcurrant leaves. If it is rich in minerals, you can also feel a flint-like nuance. If it is made in a warm region, the aroma of tropical fruits such as pineapple and passion fruit may appear.

Sauvignon Gris, which has a slightly reddish skin color similar to the Japanese variety Koshu, has characteristics that are very similar to Sauvignon Blanc, but in comparison it is more likely to have a milder acidity and a higher sugar content, resulting in a slightly fuller flavor.

In particular, in Bordeaux, Sauvignon Blanc is often blended with varieties such as Semillon and Muscadelle, which have a fuller flavor than Sauvignon Blanc. This adds a rich flavor that spreads in the mouth to the lively acidity of Sauvignon Blanc, producing a wine with a rich flavor that is different from the good qualities of the wine alone.

Made from Sauvignon Blanc alone, especially when the wine is young, its fresh acidity and minerality make it the perfect pairing for seafood. It goes well with dishes such as raw fish carpaccio, crustaceans such as shrimp, and charcoal-grilled scallops and sardines.

It can also be paired with slightly barrel-aged Sauvignon Blanc, or more mature varieties, with white meat dishes such as chicken, veal, or pork.

Additionally, blends with Semillon and Muscadelle can also be paired with a wide range of dishes, from appetizers to main dishes, depending on their flavor.