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White grape

Sauvignon Blanc

Also known as Sauvignon

Saved references

Often aromatic and brisk, moving between citrus, herbs and tropical fruit. Ripeness, canopy exposure, fermentation and blending all reshape its expression.

Three clues to explore

01

Citrus and leafy notes

02

A fresh acid line

03

Check ripeness and texture

Aromatic palette

GrapefruitLimeBlackcurrant bud / boxwoodPassion fruitTomato leafBlackcurrantHerbs

Read the structure.

acidityMedium-high – High
LowHigh
tanninLow
LowHigh
bodyLight – Medium
LightFull
alcoholMedium-low – Medium-high
LowHigh

What could you confuse it with?

Albariño, Grüner Veltliner and young Sémillon can overlap. Use herb character, fruit ripeness and structure together; tropical fruit does not prove New Zealand.

Origins & family

Origin

Central or south-western France; its exact birthplace is unresolved.

In the vineyard

Vigorous growth needs management to maintain an appropriate fruit microclimate. Compact bunches increase grey-rot vulnerability; spring and harvest conditions influence style.

Growing season

Budbreak comes later than Chardonnay, with mid-season ripening. Vigorous foliage needs careful canopy management.

Vineyard sensitivities

Compact bunches increase grey-rot risk; powdery mildew and trunk diseases also matter.

Regional expressions

France

Sancerre and Pouilly-Fumé

Frequently citrus-led, dry wines with variable herbal and smoky impressions; some cuvées use wood.

Structure

Fresh acidity with light to medium body.

At the table

Avoid overchilling; compare similar vintages and élevage.

Explore Sancerre and Pouilly-Fumé
New Zealand

Marlborough

Often pungent citrus, gooseberry and passion fruit; Awatere and Wairau offer overlapping but distinct expressions.

Structure

High freshness, usually moderate body; texture varies with cellar choices.

At the table

8–10°C for primary-fruit styles; warmer for lees- or barrel-aged wines.

Explore Marlborough
France

Graves and Pessac-Léognan

Often blended with Sémillon, sometimes fermented or matured in barrels.

Structure

Broader mid-palate, with acidity supporting richer texture.

At the table

10–12°C with grilled fish or poultry; verify the blend.

Explore Graves and Pessac-Léognan
New Zealand

Hawke’s Bay

Riper stone fruit and tropical notes are possible, alongside fresher styles from cooler sites.

Structure

Generally rounder than the most incisive Marlborough examples, with considerable variation.

At the table

Choose a slightly larger glass for fuller styles.

Explore Hawke’s Bay
Chile

San Antonio and Leyda

Coastal examples can show citrus and herbal notes. Leyda Garuma 2021 combines that profile with a broader texture.

Structure

Fresh acidity can coexist with lees or barrel texture; coastal origin does not imply a thin wine.

At the table

Serve chilled, allowing a textured example to warm slightly in the glass.

Explore San Antonio and Leyda
South Africa

Durbanville

A maritime Sauvignon reference with both fresh and textured interpretations.

Structure

Diemersdal The Journal 2024 uses barrel and terracotta fermentation; ocean influence does not imply stainless steel.

At the table

Match the bottle’s acid and texture, not only the grape.

Explore Durbanville

Cellar & service

Winemaking & development

Cool fermentation and oxygen management can preserve a vivid primary-fruit style. Barrel fermentation, lees ageing and Sémillon blending produce a broader spectrum; Fumé Blanc does not guarantee oak.

Service & ageing

8–10°C suits a crisp young style; 10–12°C helps textured or oak-aged wine. Ask about sweetness and oak rather than assuming either from the country.

Pairing logic

Herby dishes, goat cheese, citrus-dressed fish and green vegetables work with fresh styles. Richer blends can accompany grilled fish or poultry.