The name Sauvignon Blanc translates to Wild White an apt description for a wine that’s nothing short of wild on the palette.
The unique minerality that can be achieved, the flavoursome zest of citrus and intensity of herbal and earthly aromas make it a popular drop throughout the world.
Of course, we may not always equate popularity with quality or distinctiveness. But perhaps it’s sometimes worth finding out what all the fuss is about.
The secret to Sauvignon Blanc’s distinctive taste come from aromatic compounds called pyrazines. The base flavours are citrus fruits, in particular lime, apple, white peach and passion fruit. Depending on how ripe the grapes are when the wine is made, the flavour will range from sharp lime at one end of the scale (not as ripe), to flowery peach (ripe and sweeter).
Other common reports describe the herbaceous flavours of Sauvignon Blanc which compliment the fruity zest, such as pepper, jalapeno, wild gooseberry and freshly cut grass.
And perhaps you may have heard the infamous cat pee metaphor What this is actually referring to is a rather funky acidity on the nose, reminiscent of guava. Despite the comparison it’s actually a very pleasant aroma.