Food and Wine Tips with Wine Bill
May 6, 2022 is International Sauvignon Blanc Day!!
Sauvignon Blanc is great for so many reasons, its light, bright typically clean taste, almost refreshing, with its distinctive fruit flavours of citrus, guava, gooseberry, pink grapefruit taste and aromas. It is a perfect easy-going drink that is easily understood. It goes particularly well with seafood, leafy salads with plenty of herbal dressing and goat’s cheese.
Within France there are two main regions that produce the best Sauvignon Blanc: The Loire Valley & Bordeaux. These regions just happen to be where the grape has its deepest origins. Interestingly, you won’t often find Sauvignon Blanc stated on the label. We’re more likely to see the wine go by the name of the appellation or the village itself.
Thanks to DNA mapping work in the late 1990’s. It was discovered that Sauvignon Blanc is a parent of the great red variety of Bordeaux, Cabernet Sauvignon. This apparently occurred through natural mutation.
Sauvignon Blanc has been an incredible success story in Australia, more than doubling in sales in the ten years from 2001 to 2010. By 2020 it had risen to be the second largest white wine grape variety after Chardonnay.
It is grown across Australia in the cool climate of The Adelaide Hills and Tasmania. It also thrives in the maritime climate of Margaret River, where it is often found in blends with Semillon.
Sauvignon Blanc accounts for one in every eight bottles of wine purchased on the Australian domestic off-trade retail market. Although over 60% of it is from New Zealand.
When you think about the icons of Kiwiana, your mind may conjure up images of Canterbury or Rodd and Gunn. But for all wine drinkers, we can add Sauvignon Blanc in the mix.
The French may have given the world the term terroir. The wonderful alchemy of influences from soil, aspect, climate and winemaking. That creates the unique character of a wine. New Zealand has its own version of terroir.
Turangawaewae (pronounced too-runguh-why-why) which means “my place in Māori. It describes a uniquely New Zealand approach to winemaking but also embraces the history and Spirit of a place and the people who have and currently made it their home.
New Zealand’s entire wine industry was kick-started internationally thanks to Sauvignon Blanc, success in particular the Cloudy Bay, brand.
Cheers to Sauvignon Blanc.