Sauvignon Blanc is a meld of two French words, ‘Sauvage’ (“wild”) and ‘Blanc’ (“white”). Sauvignon Blanc is a green-skinned grape variety that originates from Bordeaux, France but for which the Marlborough region of New Zealand is now globally famous. NZ Sauvignon Blancs, in particular, are instantly recognisable for their consistent, crisp acidity, green-grass-freshness and zingy aromatic notes of asparagus, nettle and – if we’re being really honest – a hint of what some folks describe as cat’s pee! Most Sauvignon Blancs present this citrus, sometimes fruity zinginess and grassy freshness but those from cooler climes can also bring more tropical fruits, particularly passionfruit, to the palate.
Sauvignon Blanc is best enjoyed young, it’s too vibrant to respond well to lengthy cellaring. Drink it well-chilled and pair it with tangy, herby sauces and salad dressings, goats cheese, green vegetables and oysters.