Sauvignon Blanc is the second most popular grape ordered in restaurants, and certainly has its loyal following. It hails from the Bordeaux region of France, but has made its name from the wines of Sancerre in the Loire Valley. It has found a second home in Napa Valley, as well as South America and other parts of the new world.
Sauvignon Blanc is made in a number of different styles, but the fresh and high acidity offerings of Sancerre in the Loire Valley is the benchmark of the grape. New Zealand has its own style of the grape, as it shows a lighter body and more herbaceous tone from the island nation. As it is grown in warmer climates, the grape can lose its “grassy” edge and take on more tropical aromas and flavors like one finds in northern California. The region of Bordeaux, the home of the grape, often blends their Sauvignon with Semillon and treats it with oak, giving it a creamy finish similar to Chardonnay.
The Bordeaux region of France, along with the Loire Valley, are where you will find the majority of the Sauvignon Blanc in that country. In the US, Napa Valley is the most prominent area for the grape. New Zealand has hung its hat on this variety, and the South Island has a vast number of plantings and producers of this wine. It can also be found in various parts of South America, as both Chile and Argentina have a good number of plantings.
-Selling Sauvignon Blanc-
One must learn if the wine their establishment offers is the NZ style, with a herbaceous tone or the Napa Valley style, with more tropical fruit and body. The Sancerre style falls somewhere in between, offering both just ripe fruit and a touch of herbaceousness. The grape has a naturally higher level of acidity.