Sauvignon Blanc
Grape (Vitis)
Ripe Sauvignon Blanc grapes
Color of berry skin	Blanc
Species	Vitis vinifera
Also called	Sauvignon Jaune, Blanc Fume (France), Muskat-Silvaner (Germany & Austria), Fume Blanc, and other synonyms
Origin	France
Notable regions	Chile, New Zealand, California, Loire Valley, Bordeaux
Notable wines	Sauternes, Sancerre
Hazards	Powdery mildew, Oidium, Black rot, and Botrytis cinerea,

Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape most likely gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France.^[1], a possible descendant of savagnin. Sauvignon blanc is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. The grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon Blanc is widely cultivated in France, Chile, Canada, Australia, New Zealand, South Africa, Brazil, Moldova and California. Some California Sauvignon Blanc's are also called "Fume Blanc", this is often perceived to be a different type of wine. However the difference in the name was just a marketing tool crated by Robert Mondavi, he noticed that his Sauvignon Blanc's were not selling but by changing the former part to "Fume", sales increased.

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon Blanc from the Loire Valley and New Zealand.^[2][3] Sauvignon Blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi.^[4]

Along with Riesling, Sauvignon Blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging, except for some oak-aged Pessac-Léognan and Graves from Bordeaux that can age up to fifteen years. Dry and sweet white Bordeaux, typically made with Sauvignon Blanc as a major component, is another exception.

History[link]

The Sauvignon Blanc grape traces its origins to western France in the Loire Valley and Bordeaux Regions. 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 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 blends 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.^[5]

The first cuttings of Sauvignon Blanc were brought to California by Charles Wetmore, founder of Cresta Blanca Winery, in the 1880s.^[6] These cuttings came from the 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.^[7]

Climate and geography[link]

Vineyards in Sancerre will often plant roses around Sauvignon Blanc vines as an early detector of powdery mildew.

The Sauvignon Blanc vine often buds late but 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.^[5] 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. Global warming has had an effect on the Sauvignon Blanc grape, with the rising global temperatures causing farmers to harvest the grapes earlier than they have in the past.^[8]

The grape originated in France, in the regions of Bordeaux and the Loire Valley.^[9] 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. The grape can also be found in Italy and Central Europe.

Wine regions[link]

France[link]

In France, Sauvignon Blanc is grown in the maritime climate of Bordeaux (especially in Entre-Deux-Mers, Graves and Pessac-Leognan as a dry wine, and in Sauternes as a sweet wine) as well as the continental climate of the Loire Valley (as Pouilly Fumé, 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 Loire River 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.^[8]

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, gun flint flavor to the wine and hence Fumé, the French word for "smoke" was attached to the wine.^[10] However, the really smoke flavoured wines are due to the fact that the wines have been fermented in barrels that have been deliberately "burnt", such that there is a distinct difference between these two styles of Pouilly Fumé. 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,^[11] In the northern Rhône Valley, Sauvignon Blanc is often blended with Tresallier to form a tart white wine.^[12]

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 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 Semillon. 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.^[13]

Near the edge of the Chablis commune is an AOC called Saint-Bris that is gaining attention for its Sauvignon Blanc production.^[14]

Australia[link]

In Australia, particularly the Margaret River region, the grape is often blended with Sémillon. Varietal styles, made from only the Sauvignon Blanc grape, from Adelaide Hills and 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.^[7]

Chile and Brazil[link]

In the early 1990s, 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 wines. The region of 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.^[7]

New Zealand[link]

Jackson Estate Sauvignon Blanc from Marlborough, New Zealand.

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 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.^[8]

The long narrow geography of the South Island ensures that no vineyard is more than 80 miles (130 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 New Zealand Sauvignon Blancs are noted for.^[15] More recently, Waipara in the South Island and Martinborough, Gisborne and Hawkes Bay in the North Island have been attracting attention for their Sauvignon Blanc releases, which often exhibit subtle differences to those from Marlborough (Air New Zealand Wine Awards 2000-2006). 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.^[16] Riper flavors such as passion fruit, along with other notes such as boxwood, may be driven by thiol concentrations.^[17]

North America[link]

In North America, California is the leading producer of Sauvignon Blanc with plantings also found in Washington State and on the Niagara Peninsula and Okanagan Valley in Canada. In California wine produced from the Sauvignon Blanc grape is also known as Fumé Blanc. This California wine was first made by Napa Valley's Robert Mondavi Winery in 1968. Mondavi had been offered a crop of particularly good Sauvignon Blanc grapes 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 barrel agings and released the wine under the name Fumé Blanc as an allusion to the French Pouilly-Fumé.^[13] 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.^[18] California Sauvignon Blancs tend to fall into two styles. The New Zealand influenced-Sauvignon Blanc have more tropical fruit undertones with citrus and passion fruit notes. The Mondavi-influenced Fumé Blanc are more round with melon notes.^[7]

Other areas[link]

Sauvignon Blanc is also beginning to gain prominence in areas like South Africa's Stellenbosch and Durbanville and Italy's Collio areas.^[14] It is also one of the main ingredients in Muffato della Sala, one of Italy's most celebrated sweet wines.

Viticulture[link]

Sauvignon Blanc vineyards in Marlborough, New Zealand, demonstrating restrictive pruning practices.

Winemakers 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 red & green pepper flavors and eventually achieves a balance of sugars.^[8] 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 on 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.^[19]

Another important decision is the temperature of fermentation. French winemakers prefer warmer fermentations (around 16-18 °C) that bring out the mineral flavors in the wine while New World winemakers prefer slightly colder 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.^[19] 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.^[20]

Synonyms[link]

Sauvignon Blanc is also known under the synonyms Beyaz Sauvignon, Blanc Doux, Blanc Fume, Bordeaux Bianco, Douce Blanche, Feher Sauvignon, Feigentraube, Fie, Fie dans le Neuvillois, Fume, Fume Blanc, Fume Surin, Genetin, Gennetin, Gentin a Romorantin, Gros Sauvignon, Libournais, Melkii Sotern, Muskat Silvaner, Muskat Sylvaner, Muskatani Silvanec, Muskatni Silvanec, Muskatsilvaner, Painechon, Pellegrina, Petit Sauvignon, Picabon, Piccabon, Pinot Mestny Bely, Pissotta, Puinechou, Punechon, Punechou, Quinechon, Rouchelin, Sampelgrina, Sarvonien, Sauternes, Sauvignon, Sauvignon Bianco, Sauvignon Bijeli, Sauvignon Blanco, Sauvignon Fume, Sauvignon Gros, Sauvignon Jaune, Sauvignon Jeune, Sauvignon Petit, Sauvignon Vert, Sauvignon White, Savagnin, Savagnin Blanc, Savagnin Musque, Savagnou, Savignon, Servanien, Servonien, Servoyen, Souternes, Sovinak, Sovinjon, Sovinjon Beli, Sovinon, Spergolina, Surin, Sylvaner Musque, Uva Pelegrina, Weisser Sauvignon, and Zöld Ortlibi.^[21]

See also[link]

Sauvignon Blanc in a glass.

• International variety

References[link]

Further reading[link]

• LAROUSSE Encyclopedia of WINE, Hamlyn, 2001, ISBN 0-600-60475-6
• Taber, G. Judgment of Paris. New York: Scribner's, 2005.

External links[link]

Wikimedia Commons has media related to: Sauvignon Blanc

• New Zealand Vintage Chart
• Wine News "The four faces of California Sauvignon Blanc"

Kevin Zraly is an American wine educator and the founder of the Windows on the World Wine School, who has been described as America's most famous and entertaining wine teacher.^[1][2]

Between 1976 and 2001,^[3] Zraly held the position of wine director for the Windows on the World restaurant, on the top floors of New York's 1 WTC World Trade Center, America's top-grossing restaurant.^[4] Zraly was hired by Joe Baum whilst a 25-year-old wine salesman and self-educated oenophile with a bachelor’s degree in education from SUNY New Paltz,^[3] and is since credited with introducing California wine to the American public,^[5] as well as helping to pioneer the use of progressive markup on wine in US restaurants.^[6] After the collapse of the World Trade Center on September 11, 2001, the school relocated to the New York Marriott Marquis.^[7][8]

Zraly's book Windows on the World Complete Wine Course with its annual updates, is among America's best-selling wine books selling over 3 million copies worldwide,^[1] and Kevin Zraly's American Wine Guide (2006) is the first book that deals comprehensively with all 50 states as modern wine-producing states.^[5] Kevin's latest book, The Ultimate Wine Companion, will be released in November 2010.

In 2007, Zraly and Robert Parker launched the Parker & Zraly Wine Certification Program.^[9]

In May 2011, Zraly was awarded the prestigious James Beard Lifetime Achievement Award.^[10]

See also[link]

• List of wine personalities

References[link]

Footnotes

External links[link]

• Kevin Zraly's Windows On The World Wine School official site

Jancis Mary Robinson OBE, MW (born in Cumbria on 22 April 1950) is a British wine critic, journalist and editor of wine literature. She currently writes a weekly column for the Financial Times, and writes for her website JancisRobinson.com. She also provides advice for Queen Elizabeth II's wine cellar.^[1]

Robinson at a charity wine dinner in 2010

Biography[link]

Robinson studied mathematics and philosophy at Oxford University and worked for a travel company after leaving university. Robinson started her wine writing career on 1 December 1975 when she became assistant editor for the trade magazine Wine & Spirit.^[1] In 1984 she became the first person outside the wine trade to become a Master of Wine. She also served as British Airways' wine consultant, and supervised the BA Concorde cellar luxury selection.^[2]

As a wine writer, she has become one of the world's leading writers of educational and encyclopedic material on wine. The Oxford Companion to Wine, edited by Robinson, is widely considered to be the most comprehensive wine encyclopedia in the world.^[3] The first edition was published in 1994, and took five years to write after she was signed on as editor in 1988.^[4] In addition, The World Atlas of Wine by Hugh Johnson and Robinson is one of the world's leading wine atlases.^[3]

In 1995, Jancis Robinson appeared in a 10-episode wine course on BBC 2 television. This series has later been reissued on DVD. A book titled Jancis Robinson's Wine Course was written to accompany the series and has gone through several editions.

She has an honorary doctorate from the Open University, and was made an OBE in 2003, among numerous other awards for her writing. Her accolades include multiple Glenfiddich Awards and André Simon Memorial Awards, and a selection as the Decanter "1999 Woman of the Year".^[1]

Following a difference of opinion with Robert Parker over the 2003 vintage of Château Pavie, the following media coverage frequently described a "war of words" between the two critics.^[5][6] Less dramatic than the predominant press view, Robinson and Parker currently have a cordial relationship.^[7]

Jancis Robinson is married to the food writer Nick Lander; they have three children called Julia, William and Rose.

Bibliography[link]

• Johnson, Hugh; Robinson, Jancis (2007). The World Atlas of Wine (6th ed.). Mitchell Beazley. ISBN 978-1-84533-301-0. 
• Robinson, Jancis, ed. (2006). The Oxford Companion to Wine (3rd ed.). Oxford University Press. ISBN 978-0-19-860990-2. 
• Robinson, Jancis (2003). Jancis Robinson's Wine Course (2nd ed.). Abbeville Press Publishers. ISBN 978-0-7892-0791-3. 
• Robinson, Jancis (2008). How to Taste Wine (UK); How to Taste (U.S.). Conran Octopus/Simon & Schuster. ISBN 978-1-84091-520-4. 
• Robinson, Jancis (1997). Confessions of a Wine Lover (UK); Tasting Pleasure (U.S.). Penguin/Viking. ISBN 978-0-14-023529-6. 
• Robinson, Jancis (1986). Vines, Grapes and Wines. Mitchell Beazley. ISBN 978-1-85732-999-5. 

See also[link]

• List of wine personalities

Sources[link]

External links[link]

• Jancis Robinson's Purple Pages
• Jancis Robinson articles in Financial Times
• Podcast of Jancis Robinson discussing "Writing about wine" at the Shanghai International Literary Festival
• An interview with Jancis Robinson

Lettie Teague is an American author and currently a wine columnist for The Wall Street Journal. Teague was for several years with Food & Wine, as wine editor of the magazine since 1997 and executive wine editor since 2005, until 2009.

Biography[link]

Lettie Teague was born in Indiana, and during her childhood lived in various places in Ohio and North Carolina. After studying English at Kenyon College, she held various wine-related jobs in retail, restaurants, wholesale sales, and marketing until becoming a public relations executive specializing in wine.^[1] In 1995 she became the food, wine, and books editor at the Hearst travel magazine Diversion, and in 1997 became the wine editor of Food & Wine.^[1] She remained with the magazine until American Express Publishing announced a reduction in staff in 2009, and Teague went on to write a blog for eRobertParker.com, online site of Robert Parker, for a brief period. In April 2010, three months after the departure of Dorothy Gaiter and John Brecher, she was announced as a wine columnist of The Wall Street Journal, along with Jay McInerney and previous Europe edition successor Will Lyons.^[2][3]

Teague has speculated on a classification scheme of California wine,^[4] and launched a debate concerning Barolo.^[5][6][7][8] She has won two James Beard Awards, including the MFK Fisher Distinguished Writing Award for the column "Secret Life of a Sommelier".^[1] She has been used as a wine authority by CNN.^[9][10]

Teague has described engaging competitive "guess that wine" blind tasting games with then husband, GQ food critic Alan Richman.^[11]

Teague was illustrator of the 1995 book Fear of Wine: An Introductory Guide to the Grape by Leslie Brenner, and her book Educating Peter was published in 2007.

See also[link]

• List of wine personalities

References[link]

External links[link]

• Lettie Teague official site
• "Over a Barrel" Lettie Teague blog discontinued
• "Wine Matters" Lettie Teague column archive Food & Wine