Sauvignon Blanc

Origin and cultivation area

The origin of Sauvignon Blanc is uncertain, but it has been known to be cultivated in France for centuries. The first records of this variety come from the Graves area (Bordeaux) in 1736 and from the Pouilly region in the Loire in 1783. In France, its cultivation is on the rise, with significant areas in Bordeaux and the Loire Valley. The variety is also grown in Italy, Spain, Serbia, Croatia, Hungary, Romania, Russia, Greece, Israel, the Czech Republic, and Slovakia. Overseas, it is grown in California, Chile, Argentina, Australia, and New Zealand.

Characteristics

Sauvignon Blanc is characterized by small compact clusters with yellow-golden, round berries and thick skins. Its flavor resembles Muscat. The variety has medium-late budding and ripening, with rapid growth in spring. It resists the spread of noble rot botrytis, allowing later harvest, but is sensitive to powdery mildew.

Wine

In Bordeaux, Sauvignon Blanc is a base variety for white wines, often blended with varieties such as Semillon and Muscadelle. It is used to make both dry wines (e.g., Entre-deux-Mers, Graves) and sweet wines with botrytis cinerea (e.g., Sauternes, Barsac). In the Sauternes region, as a mono-varietal, it provides excellent fresh and barrel-aged wines with a fruity and mineral character. In Italy, wines are light and fresh, while in Eastern Europe and the Balkans, they tend to be sweet and heavy. Wines produced in warm climates may be less fresh and aromatic. On the volcanic plateau of the Golan in Israel, excellent kosher wines are produced according to Jewish religious tradition.

Gastronomy

Dry Sauvignon Blanc wines pair excellently with warm goat cheese, such as "Crottin de Chavignol." This combination enhances the wine's freshness and aromatic qualities.