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Sauvignon Blanc Takes Center Stage

Spring is on it's way! That means crisp breezes, green lawns, budding flowers and sunny days. It also means the heavier, heartier wines of Winter are making way for the bright, cool wines that pair perfectly with the warmer weather. Just like Spring is crisp, yet sunny, so are many Sauvignon Blancs. But how do you choose a great Sauvignon Blanc for the season? Read on!

Sauvignon Blanc's Wide Range

Marlborough and Sancerre are the two poles of Sauvignon with other countries filling out the range in between these extremes.

New Zealand gave Sauvignon Blanc a role it could sink its teeth into. In Marlborough, producers began making a fruity style of Sauvignon Blanc, with tropical aromas of mango and passion fruit leaping out of the glass.

In France, the Loire Valley-style avoids tropical fruit aromas in favor of grass, grapefruit, and minerality. Sancerre and Pouilly Fumé are the most famous Sauvignon Blanc regions of the Loire, but there are others, including Touraine.

The Southern Hemisphere in particular sat up and took notice of New Zealand's success; both South Africa and Chile are now making some noteworthy Sauvignon Blanc wines. South Africa's renditions tend to be light and less overtly fruity than their New Zealand cousins, whereas Chile's wines are often fuller-bodied.

In California, wineries used to treat Sauvignon Blanc like its movie-star brother Chardonnay. The extra oak weighed down its freshness and vitality. Nowadays many of the Golden State's winemakers have reined in or even omitted the oak-aging, giving Sauvignon the room to do its own thing.

Sauvignon Blanc's Leading Foods

Well-made Sauvignon Blanc is a great warm weather wine, refreshing and mouth-watering. It also suits ligther food, performing very well in the "ensemble cast" of a meal. Its acidity balances with salads and their vinaigrette dressings, also higher in acid. Sauvignon Blanc goes great with shrimp, fish, and other types of seafood. The refreshing fruit flavors also match well with spicy Asian dishes; Sauvignon Blanc cools it with its fruity flavors whereas red wine or oaky white wine would heighten the heat.

When you pair a wine with a dish, the sauce is also important. Light, citrus sauces complement Sauvignon's crispness - if you reach for a lemon wedge when you look at your plate, Sauvignon Blanc is probably a good match. Even though chicken or pasta with a cream-based sauce can seem heavy in warm weather, a Sauvignon can make a nice contrast and lighten the dish. Instead of matching the sauce in flavor and richness, it cuts through the cream like a laser, cleansing and refreshing the palate.

Sauvignon Blanc's Supporting Cast

There are three traditional Sauvignon Blanc pairings: goat cheese, asparagus, and artichokes. The tang of goat cheese finds a friend in the grassy notes of the wine. Asparagus and artichokes are traditionally considered "wine killers;" they both contain a natural compound called cynarin, which can make wine taste metallic. Somehow Sauvignon Blanc's acidity tames the cynarin and the wine and the vegetables both come through the experience flavorful and light.

This year, give supporting actor Sauvignon Blanc a starring role in your blockbuster Spring season it's ready for its close-up.

Try some of our great Sauvignon Blancs from around the world!

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