Editing Sauvignon blanc

{{Short description|Green-skinned grape variety}}
{{Redirect|Servanien|the red French wine grape also known as Servanien|Servanin}}
{{Redirect|Sylvaner Musque|the German wine grape also known as Sylvaner Musqué|Bukettraube}}
{{Redirect|Rouchelin|another French wine grape that is also known as Rouchelin|Chenin blanc}}
{{Good article}}
{{Use dmy dates|date=January 2024}}
{{Infobox grape variety
| name          = {{lang|fr|Sauvignon blanc}}
| color         = Blanc
| image         = Sauvignon blanc grapes.jpg
| caption       = Ripe Sauvignon blanc grapes
| species       = ''[[Vitis vinifera]]''
| also_called   = Sauvignon jaune, Blanc Fume (France), Muskat-Silvaner (Germany & Austria), Fumé Blanc, Sav Blanc (Australia) and [[#Synonyms|other synonyms]]
| origin        = [[France]]
| hazards       = [[Powdery mildew]], [[Uncinula necator|oidium]], [[black rot]], and ''[[Botrytis cinerea]]''
| regions       = {{plainlist|
*[[South Africa]]
*[[Chile]]
*[[New Zealand]]
*[[California]]
*[[Iran]]
*[[Loire Valley]]
*[[Bordeaux]]
*[[Ukraine]]
}}
| notable_wines = [[Sauternes (wine)|Sauternes]], [[Sancerre (wine)|Sancerre]]
}}
'''Sauvignon blanc''' ({{IPA|fr|soviɲɔ̃ blɑ̃|-|LL-Q150 (fra)-Eric.LEWIN-Sauvignon blanc.wav}}) is a green-skinned [[grape variety]] that originates from the city of [[Bordeaux]] in [[France (wine)|France]]. The grape most likely gets its name from the French words ''sauvage'' ("wild") and ''blanc'' ("white") due to its early origins as an indigenous grape in [[South West France (wine region)|South West France]].<ref name="MacNeil p. 52">{{cite book |last1=MacNeil |first1=Karen |title='The Wine Bible |date=2001 |publisher=Workman Publishing |isbn=1-56305-434-5 |pages=52 |url=https://www.karenmacneil.com/product/the-wine-bible/ |access-date=18 May 2021}}</ref> It is possibly a descendant of [[Savagnin]]. Sauvignon blanc is planted in many of the world's [[wine]] regions, producing a crisp, dry, and refreshing white [[varietal|varietal wine]]. The grape is also a component of the famous [[dessert wine]]s from [[Sauternes (wine)|Sauternes]] and [[Barsac, Gironde|Barsac]]. Sauvignon blanc is widely cultivated in France, [[Chile (wine)|Chile]], [[Romania (wine)|Romania]], [[Canada (wine)|Canada]], [[Australia (wine)|Australia]], [[New Zealand (wine)|New Zealand]], [[South Africa (wine)|South Africa]], [[Bulgaria]], the states of [[Oregon (wine)|Oregon]], [[Washington (wine)|Washington]], and [[California (wine)|California]] in the US. Some [[New World (wine)|New World]] Sauvignon blancs, particularly from California, may also be called "Fumé Blanc", a [[marketing]] term coined by [[Robert Mondavi]] in reference to [[Pouilly-Fumé AOC|Pouilly-Fumé]].

Depending on the [[climate (wine)|climate]], the flavor can range from aggressively grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with noticeable [[acidity (wine)|acidity]] and "green flavors" of grass, green bell peppers and nettles with some tropical fruit (such as [[passion fruit]]) and floral (such as [[elderflower]]) notes. In warmer climates, it can develop more tropical fruit notes but risks losing much [[aromatics (wine)|aroma]] from [[ripe (wine)|over-ripeness]], leaving only slight [[grapefruit]] and tree fruit (such as [[peach]]) notes.<ref name="WSET">[[Wine & Spirits Education Trust]] ''"Wine and Spirits: Understanding Wine Quality"'' pp. 6-9, Second Revised Edition (2012), London. {{ISBN|9781905819157}}.</ref>

[[list of wine personalities|Wine experts]] have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the [[Loire Valley wine|Loire Valley]] and New Zealand.<ref name="MacNeil p. 268">[[Karen MacNeil]]. ''The Wine Bible'', p. 268, Workman Publishing 2001. {{ISBN|1-56305-434-5}}.</ref><ref name=quaffers>[http://www.quaffers.co.uk/features/archive/0402_SauvignonBlanc/index.html Materman, "Stuff of legends: Marlborough Sauvignon blanc."]</ref> Sauvignon blanc, when slightly chilled, [[wine and food pairing|pairs well]] with fish or [[cheese]], particularly [[chèvre]]. It is also known as one of the few wines that can pair well with [[sushi]].<ref>Robert Joseph and Margaret Rand. ''KISS Guide to Wine'', DK Pub 2000. {{ISBN|0-7894-5981-7}}.</ref>

Along with [[Riesling]], Sauvignon blanc was one of the first fine wines to be bottled with a [[screw cap (wine)|screwcap]] in commercial quantities, especially by New Zealand producers. The wine is usually consumed young and does not particularly benefit from [[aging (wine)|aging]], as varietal Sauvignon blancs tend to develop vegetal aromas reminiscent of peas and [[asparagus]] with extended [[aging wine|aging]]. Dry and sweet white [[Bordeaux wine|Bordeaux]], including oak-aged examples from [[Pessac-Léognan AOC|Pessac-Léognan]] and [[Graves AOC|Graves]], as well as some Loire wines from Pouilly-Fumé and [[Sancerre (wine)|Sancerre]] are some of the few examples of Sauvignon blancs with aging potential.<ref name="WSET"/>

The first Friday in May is International Sauvignon Blanc Day.<ref>{{Cite web |date=2025-05-02 |title=Sauvignon Blanc Day |url=https://www.daysoftheyear.com/days/sauvignon-blanc-day/#:~:text=Sauvignon%20Blanc%20Day%20is%20an,the%20first%20Friday%20of%20May. |access-date=2025-05-01 |website=Days Of The Year |language=en}}</ref>

==History==
[[File:Parts of the original Cresta blanca winery at Wente.jpg|left|thumb|The first plantings of Sauvignon blanc were introduced into California at [[Cresta Blanca Winery]] in the [[Livermore Valley]].]]
The Sauvignon blanc grape traces its origins to the Val de Loire region in France according to Jancis Robinson in her book "Wine Grapes". The earliest recording was in 1534 by Francois Rabelais in his book, Gargantua. As noted above, it is not clear that the vine originated in western France. Ongoing research suggests it may have descended from Savagnin. It has also been associated with the Carmenere family. At some point in the 18th century, the vine paired with [[Cabernet Franc]] to parent the [[Cabernet Sauvignon]] vine in Bordeaux. In the 19th century, plantings in Bordeaux were often interspersed with [[Sauvignon vert]] (In Chile, known as [[Sauvignonasse]]) as well as the Sauvignon blanc pink [[mutation (vine)|mutation]] [[Sauvignon gris]]. Prior to the [[phylloxera]] epidemic, the [[insect]] plague which devastated French vineyards in the 19th century, these interspersed cuttings were transported to [[Chile]] where the [[field blend]]s are still common today. Despite the similarity in names, Sauvignon blanc has no known relation to the [[Sauvignon rosé]] mutation found in the [[Loire Valley]] of [[France]].<ref name="Clarke p. 221">Oz Clarke. ''Encyclopedia of Grapes'', p. 221, Harcourt Books 2001. {{ISBN|0-15-100714-4}}.</ref>

The first cuttings of Sauvignon blanc were brought to [[California]] by [[Charles Wetmore (winemaker)|Charles Wetmore]], founder of [[Cresta Blanca Winery]], in the 1880s.<ref name=pro>[http://www.winepros.org/wine101/grape_profiles/sauv_blanc.htm Wine Pros Sauvignon blanc].</ref> These cuttings came from the [[Sauternes (wine)|Sauternes]] vineyards of [[Château d'Yquem]]. The plantings produced well in [[Livermore Valley]]. Eventually, the wine acquired the alias of Fumé Blanc in California by promotion of [[Robert Mondavi]] in 1968. The grape was first introduced to New Zealand in the 1970s as an experimental planting to be blended with [[Müller-Thurgau]].<ref name="Clarke p. 225">Oz Clarke. ''Encyclopedia of Grapes'', p. 225, Harcourt Books 2001. {{ISBN|0-15-100714-4}}.</ref>

==Climate and geography==
[[File:Sancerre vineyard with roses 1.jpg|right|250px|thumb|Vineyards in [[Sancerre]] will often plant [[rose]]s around Sauvignon blanc vines as an early detector of [[powdery mildew]].]]
The Sauvignon blanc vine often buds late but [[ripens (wine)|ripens]] early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. In warm regions such as [[South Africa]], [[Australia]] and [[California]], the grape flourishes in cooler climate [[appellations]] such as the [[Alexander Valley]] area.<ref name="Clarke p. 221"/> In areas where the vine is subjected to high heat, the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity. Rising global temperatures have caused farmers to [[harvest]] the grapes earlier than they have in the past.<ref name="Clarke p. 222">Oz Clarke. ''Encyclopedia of Grapes'', p. 222, Harcourt Books 2001. {{ISBN|0-15-100714-4}}.</ref>

The grape originated in France, in the regions of Bordeaux and the Loire Valley.<ref name=epi>[http://www.wineloverspage.com/lexicon/ Wine Lover's Page, ''"Sauvignon blanc"''].</ref> Plantings in California, Australia, Chile and South Africa are also extensive, and Sauvignon blanc is steadily increasing in popularity as white wine drinkers seek alternatives to [[Chardonnay]].{{Citation needed|date=August 2024}} The grape can also be found in [[Italy]] and [[Central Europe]].

==Wine regions==
===Australia===
In Australia, particularly the [[Margaret River, Western Australia|Margaret River]] region, the grape is often blended with [[Sémillon]]. [[Varietal]] styles, made from only the Sauvignon blanc grape, from [[Adelaide Hills wine region|Adelaide Hills]] and [[Padthaway wine region|Padthaway]] have a style distinctive from their New Zealand neighbors that tend to be more ripe in flavor with white peach and lime notes and slightly higher acidity.<ref name="Clarke p. 225"/>

===Chile and Brazil===
In the early 1990s, [[ampelography|ampelographers]] began to distinguish Sauvignon blanc from Sauvignonasse plantings in Chile. The character of non-blended Chilean Sauvignon blanc are noticeably less acidic than the wines of New Zealand and more similar to the French style that is typical of [[Chilean wine]]s. The region of [[Valparaíso Region|Valparaíso]] is the most notable area for Sauvignon blanc in Chile due to its cooler climate which allows the grapes to be picked up to six weeks later than in other parts of Chile. In Brazil, ampelographers have discovered that the vines called Sauvignon blanc planted in the region are really [[Seyval blanc]].<ref name="Clarke p. 225"/>

===France===
[[File:Dageneau Pouilly Fume.JPG|left|thumb|A Pouilly Fumé from the Loire Valley]]

In [[France]], Sauvignon blanc is grown in the [[Climate categories in viticulture#Maritime climates|maritime climate]] of Bordeaux (especially in Entre-Deux-Mers, Graves and Pessac-Léognan as a dry wine, and in Sauternes as a sweet wine) as well as the [[Climate categories in viticulture#Continental climates|continental climate]] of the Loire Valley (as [[Pouilly Fumé]], [[Sancerre (wine)|Sancerre]], and Sauvignon de [[Touraine]]). The climates of these areas are particularly favorable in slowing the ripening on the vine, allowing the grape more time to develop a balance between its acidity and sugar levels. This balance is important in the development of the intensity of the wine's aromas. [[Winemakers]] in France pay careful attention to the ''[[terroir]]'' characteristics of the soil and the different elements that it can impart to the wine. The [[chalk]] and Kimmeridgean [[marl]] of Sancerre and Pouilly produces wines of richness and complexity while areas with more compact chalk soils produces wines with more finesse and perfume. The [[gravel]] soil found near the river [[Loire]] and its tributaries impart spicy, floral and mineral flavors while in Bordeaux, the wines have a fruitier personality. Vines planted in [[flint]] tend to produce the most vigorous and longest lasting wines.<ref name="Clarke p. 222"/>

Pouilly Fumé originate from the town of [[Pouilly-sur-Loire]], located directly across the Loire River from the commune of [[Sancerre]]. The soil here is very flinty with deposits of [[limestone]], which the locals believed imparted a smoky, gunflint flavor to the wine, and hence ''Fumé'', the French word for "smoky", was attached to the wine.<ref name="MacNeil p. 272">K. MacNeil. ''The Wine Bible'', p. 272, Workman Publishing 2001. {{ISBN|1-56305-434-5}}.</ref> Along with Sémillon, [[Muscadelle]] and [[Ugni blanc]], Sauvignon blanc is one of only four white grapes allowed in the production of white [[Bordeaux wine]]. Mostly used as a blending grape, Sauvignon blanc is the principal grape in [[Château Margaux]]'s ''Pavillon Blanc'',<ref name="MacNeil p. 122-123">K. MacNeil ''The Wine Bible'' p. 123 Workman Publishing 2001. {{ISBN|1-56305-434-5}}.</ref> In the northern [[Rhône (wine region)|Rhône]] Valley, Sauvignon Blanc is often blended with [[Tressallier]] to form a tart white wine.<ref name="Robinson p. 120">J. Robinson. ''Vines, Grapes & Wines'', p. 120, Mitchell Beazley 1986. {{ISBN|1-85732-999-6}}.</ref>

[[File:Rothschild white Bordeaux.jpg|right|thumb|A dry white Bordeaux made from a blend of Sauvignon blanc and Sémillon]]

In the Sauternes region, the grape is blended with Sémillon to make the [[late harvest wine]], ''Sauternes''. The composition of Sauvignon blanc varies from producer and can range from 5-50% with the ''[[First growth|Premier Cru Supérieur]]'' Château d'Yquem using 20%. A traditional practice often employed in Sauternes is to plant one Sauvignon Blanc vine at regular intervals among rows of [[Sémillon]]. However, Sauvignon blanc's propensity to ripen 1–2 weeks earlier can lead the grapes to lose some of their intensity and aroma as they hang longer on the vine. This has prompted more producers to isolate their parcels of Sauvignon blanc.<ref name="Robinson p. 124">J. Robinson ''Vines, Grapes & Wines'' p. 124 Mitchell Beazley 1986. {{ISBN|1-85732-999-6}}.</ref>

Near the edge of the [[Chablis]] commune is an AOC called [[Saint-Bris AOC|Saint-Bris]] that is gaining attention for its Sauvignon blanc production.<ref name="Kramer">M. Kramer. ''Saved by Sauvignon'', The Wine Spectator, p. 36, July 31, 2007.</ref>

===New Zealand===
[[File:Marlborough Sauvignon blanc.jpg|left|thumb|A Sauvignon blanc from Marlborough]]

In the 1990s, Sauvignon blanc wines from the maritime climatic regions of [[New Zealand]], particularly the [[South Island]], became popular on the wine market. In the [[Marlborough wine region]], sandy soils over [[slate]] shingles have become the most desirable locations for plantings due to the good drainage of the soil and poor fertility that encourages the vine to concentrate its flavors in lower yields. In the flood plain of the [[Wairau River]] Valley, the soil runs in east-west bands across the area. This can create a wide diversity of flavors for vineyards that are planted north-south with the heavier soils producing more herbaceous wines from grapes that ripen late and vines planted in stonier soils ripening earlier and imparting more lush and tropical flavors. It is this difference in soils, and the types of harvest time decisions that wine producers must make, that add a unique element to New Zealand Sauvignon blanc.<ref name="Clarke p. 222"/>

The long narrow geography of the South Island ensures that no vineyard is more than {{convert|80|mi|km}} from the coast. The cool, maritime climate of the area allows for a long and steady growing season in which the grapes can ripen and develop a natural balance of acids and sugars. This brings out the flavors and intensity that distinguish New Zealand Sauvignon blancs.<ref name="MacNeil p. 807">K. MacNeil. ''The Wine Bible'', p. 807, Workman Publishing 2001. {{ISBN|1-56305-434-5}}.</ref> More recently, [[Canterbury (wine)|Waipara]] in the [[South Island]] and [[Gisborne (wine)|Gisborne]] and [[Hawke's Bay wine region|Hawkes Bay]] in the [[North Island]] have been attracting attention for their Sauvignon blanc releases, which often exhibit subtle differences to those from Marlborough. The asparagus, gooseberry and green flavor commonly associated with New Zealand Sauvignon blanc is derived from flavor compounds known as [[methoxypyrazines]] that becomes more pronounced and concentrated in wines from cooler climate regions.<ref>{{cite journal |last1=Marais |first1=J. |last2=Hunter |first2=J. J. |last3=Haasbroek |first3=P. D. |year=1999 |title=Effect of canopy microclimate, season and region on sauvignon blanc grape composition and wine quality |journal=South African Journal of Enology and Viticulture |volume=20 |issue=1 |pages=19–30 |url=http://www.sasev.org/journal-sajev/sajev-articles/volume-20-1/art3%20microclimate%20season%20and%20region%20effects%20on%20sauvignon%20blanc%20quality.pdf/view}}.</ref> Riper flavors such as passion fruit, along with other notes such as boxwood, may be driven by [[thiol]] concentrations.<ref>{{cite journal |last1=Tominaga |first1=T. |last2=Baltenweck-Guyot |first2=R. |last3=Peyrot des Gachons |first3=C. |last4=Dubourdieu |first4=D. |year=2000 |title=Contribution of volatile thiols to the aromas of white wines made from several ''Vitis vinifera'' grape varieties |journal=American Journal of Enology and Viticulture |volume=51 |issue=2 |pages=178–181 |doi=10.5344/ajev.2000.51.2.178 |s2cid=101026626 |url=http://www.ajevonline.org/cgi/content/abstract/51/2/178|url-access=subscription }}</ref>

===North America===
[[File:Chinook Yakima Sauv blanc.jpg|right|thumb|A Sauvignon blanc from the Yakima Valley of Washington State]]
[[File:California Sauvignon blanc.jpg|left|thumb|A California Sauvignon blanc]]

In North America, California is the leading producer of Sauvignon blanc with plantings also found in the [[Washington wine|Washington state]] and on the [[Short Hills Bench]] of the [[Niagara Peninsula]] and [[Okanagan Valley (wine region)|Okanagan Valley]] in Canada. Sauvignon Blanc is also grown in small regions in [[Ohio (wine)|Ohio]] along Lake Erie and the Ohio River. In California wine produced from the Sauvignon blanc grape is also known as Fumé Blanc. This [[California wine]] was first made by [[Napa Valley AVA|Napa Valley]]'s [[Robert Mondavi]] Winery in 1968. Mondavi had been offered a crop of particularly good Sauvignon blanc [[grape]]s by a grower. At that time the variety had a poor reputation in California due to its grassy flavor and aggressive aromas. Mondavi decided to try to tame that aggressiveness with [[oak (wine)|barrel agings]] and released the wine under the name Fumé Blanc as an allusion to the French [[Pouilly-Fumé]].<ref name="Robinson p. 124"/> The usage of the term is primarily a [[marketing]] base one with California wine makers choosing whichever name they prefer. Both oaked and unoaked Sauvignon blanc wines have been marketed under the name Fumé Blanc.<ref name="MacNeil p. 647">K. MacNeil. ''The Wine Bible'', p. 647, Workman Publishing 2001. {{ISBN|1-56305-434-5}}.</ref> California Sauvignon blancs tend to fall into two styles. The New Zealand-influenced Sauvignon blanc have more grassy undertones with citrus and passion fruit notes. The Mondavi-influenced Fumé Blanc are more round with melon notes.<ref name="Clarke p. 225"/>

===Other regions===
Sauvignon blanc is also beginning to gain prominence in areas like [[South Africa]]'s [[Stellenbosch]] and [[Durbanville]] and [[Italy]]'s [[Collio Goriziano]] areas.<ref name="Kramer"/> It is also one of the main ingredients in [[Muffato della Sala]], one of Italy's most celebrated sweet wines.

==Winemaking==
[[File:Marlborough vineyard.jpg|right|thumb|325px|Sauvignon blanc vineyards in Marlborough, New Zealand, demonstrating restrictive pruning practices]]
[[Winemaker]]s in New Zealand and Chile harvest the grapes at various intervals for the different blending characteristics that the grape can impart depending on its ripeness levels. At its most unripe stage, the grape is high in [[malic acid]]. As it progresses further towards ripeness the grape develops [[bell pepper|red & green pepper]] flavors and eventually achieves a balance of sugars.<ref name="Clarke p. 222"/> The flavors characteristic of Sauvignon blanc come from the chemicals ''[[methoxypyrazines]]''. Grapes grown in Marlborough's [[Wairau Valley]] may exhibit different levels of ripeness over the vineyard, caused by slight unevenness in the land and giving a similar flavor profile to the resulting wine.

Sauvignon blanc can be greatly influenced by decisions in the [[winemaking]] process. One decision is the amount of contact that the [[must]] has with the skins of the grape. In the early years of the New Zealand wine industry, there were no wineries in the South Island, which meant that freshly harvested grapes had to be trucked and then ferried to the [[North Island]], often all the way up to [[Auckland]]. This allowed for prolonged exposure of the skins and juice which sharpened the intensity and pungency of the wine. Some winemakers, like the Loire, intentionally leave a small amount of must to spend some time in contact with the skin for later blending purposes. Other winemakers, like in California, generally avoid any contact with the skin due to the reduced aging ability of the resulting wine.<ref name="Clarke p. 223">{{cite book |last1=Clarke |first1=Oz |title=Encyclopedia of Grapes |date=2001 |publisher=Harcourt Books |isbn=0-15-100714-4 |pages=223 |url=https://ozclarke.com/category/books/ |access-date=18 May 2021}}</ref>

[[File:Washington fume blanc.jpg|left|thumb|A Sauvignon blanc from Washington State labeled as a Fumé Blanc]]
Another important decision is the temperature of [[fermentation (wine)|fermentation]]. French winemakers prefer warmer fermentations (around 16–18&nbsp;°C) that bring out the mineral flavors in the wine while [[New World wine]]makers prefer slightly cooler temperatures to bring out more fruit and tropical flavors. A small minority of Loire winemakers will put the wine through [[malolactic fermentation]], a practice more often associated with New Zealand wines.<ref name="Clarke p. 223"/> Oak aging can have a pronounced effect on the wine, with the oak rounding out the flavors and softening the naturally high acidity of the grape. Some winemakers, like those in New Zealand and Sancerre, prefer stainless steel fermentation tanks over barrels with the intention of maintaining the sharp focus and flavor intensity.<ref name="MacNeil p. 811">K. MacNeil. ''The Wine Bible'', p. 811, Workman Publishing 2001. {{ISBN|1-56305-434-5}}.</ref>

Sauvignon blanc can be combined with a variety of dishes as it is an easy approachable wine. If we are looking for light meat, it can be suitable for chicken or turkey. Sauvignon blanc is also excellent for seafood such as lobster, squid, and so on. It is a perfect complement to soft cheeses such as feta, chevre or buffalo mozzarella. Also for vegetable dishes that contain eggplant or zucchini and spices such as thyme or bay leaves.<ref>{{cite web|url=https://www.winetourism.com/sauvignon-blanc/|title=Sauvignon blanc }}''Winetourism.com, Retrieved 17.07.2023''</ref>
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==See also==
* [[International variety]]

==References==
{{Reflist|2}}

==Further reading==
* LAROUSSE Encyclopedia of WINE, Hamlyn, 2001. {{ISBN|0-600-60475-6}}.
* Taber, G. ''Judgment of Paris''. New York: Scribner's, 2005.

==External links==
{{Commons category|Sauvignon Blanc}}
* [https://web.archive.org/web/20070503071718/http://www.winesofnz.com/Vintage.aspx New Zealand Vintage Chart]
* Wine News [http://www.thewinenews.com/junjul01/cover.html "The four faces of California Sauvignon Blanc"] {{Webarchive|url=https://web.archive.org/web/20010716182624/http://www.thewinenews.com/junjul01/cover.html |date=16 July 2001 }}

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[[Category:White wine grape varieties]]