Sauvignon Blanc
/soviɲɔ̃ blɑ̃/
Sauvignon Blanc is a French white grape variety that produces dry, aromatic wines with high acidity and distinctive notes of citrus, green herbs, gooseberry, and often "green" pyrazine aromas like bell pepper and nettle. It is also a key component of white Bordeaux blends, frequently partnered with Sémillon to make both fresh, stainless-steel styles and more structured, oak-aged wines.
Examples
- “We ordered a glass of Marlborough Sauvignon Blanc for its bright acidity and intense gooseberry and passion fruit aromas to pair with our goat cheese salad.”
- “This Sancerre is 100% Sauvignon Blanc, showing classic Loire Valley notes of citrus, green apple, and a flinty mineral finish.”
- “The white Bordeaux from Pessac-Léognan is dominated by Sauvignon Blanc, blended with Sémillon and aged in oak for extra texture and complexity.”
Etymology
“Sauvignon Blanc” is a French compound meaning literally “white Sauvignon.” “Blanc” means “white,” referring to the color of the grape and wine. “Sauvignon” is widely thought to derive from “sauvage” (wild) plus the diminutive suffix “-on,” suggesting a “little wild one” and reflecting its perceived link to wild Vitis vinifera vines. The variety is native to France, historically documented in the Loire Valley and Bordeaux by the 18th–19th centuries. Modern DNA research has shown that Sauvignon Blanc is one of the parents of Cabernet Sauvignon (the other is Cabernet Franc). Over time it has appeared under synonyms such as “Blanc Fumé” in France and “Fumé Blanc” in the New World, but “Sauvignon Blanc” is now the standard international name.