After the success of Chardonnay in the 90’s, Sauvignon Blanc took over the reigns and led us well into the new millennium, with its like-ability and accessibility, which seems impossible to shake almost a decade later.

Sauvignon Blanc is an aromatic white grape variety, producing wines that usually display strong aromas of green fruit and vegetation (gooseberry, elderflower, green bell pepper, asparagus). They are generally high in mouth-watering acidity and almost always dry.

Loire valley in France is considered to be one of the worlds premium regions for Sauvignon Blanc. Sancerre and Pouilly-Fumé are regarded as producing the regions best. The cool climate results in dry white wines with high acidity, green fruit, moderate or prominent vegetal flavours, and often a hint of smokiness. Bordeaux tends to blend Sauvignon with Semillon, adding body and sustaining the citrus fruit character.

New Zealand is a country that put a new spin on Sauvignon Blanc in the 1980’s, the infamous Cloudy Bay deserving much credit for introducing the world to an incredibly expressive and fruit driven style from this varietal. Intense, clean and pungent are appropriate words to use for these medium-bodied, racy bombshells.

Sauvignon Blanc does not usually have contact with oak during production, in order to preserve those fresh, crisp flavours. It is a great match for seafood because of its high acidity, and although it can keep for some time, it is best consumed within three years of the vintage.

Chile and South Africa is known for making Sauvignon that is very keenly priced, such as the organic Sierra Grande from Chile and the South African Long Neck.

A step up will take you to New Zealand, with plenty of superior quality Sauvignon to choose from, and for something a little special, check out Sancerre and Pouilly-Fumé.