The Sauvignon Blanc grape produces
wines of distinction in most of the areas where it is grown.
It can tolerate greater heat than many varieties. Sauvignon
Blancs are higher in acid and often exhibit 'melon' in the nose
and tastes. If grown in too cool a climate, it can develop
an herbal ('grassy') character in its aromas. Sauvignon Blanc
produces large crops and is a low cost variety.
It performs well in the Loire river
regions of France.
Because it can get overpowered by the oak flavors, it is not often
aged in wood. It can gain additional complexity and richness
with that treatment. In the U.S. it is often known as Fume
Zealand is having notable success with this variety and
produces wines that have very high levels of acidity.
Sauvignon Blanc is often blended with
small amounts of Semillion
in order to 'round-out' the taste of the wine.
Sauvignon Blanc is especially good
when served with seafood.