Sauvignon Blanc is a green-skinned grape variety, originates from the Bordeaux region of France, and is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavours. Sauvignon blanc is planted in many of the world’s wine regions, producing a crisp, dry, and refreshing white varietal wine. Depending on the climate, the flavour can range from aggressively grassy to sweetly tropical. In cooler climates, such as Luka’s, the grape has a tendency to produce wines with noticeable acidity and “green flavors” of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and floral (such as elderflower) notes. In warmer climates, it can develop more tropical fruit notes but risk losing a lot of aromatics from over-ripeness, leaving only slight grapefruit and tree fruit (such as peach) notes.
Wine experts have used the phrase “crisp, elegant, and fresh” as a favorable description of Sauvignon blanc from the Loire Valleyand New Zealand. The Plettenberg bay wine area has been compared favourably with New Zealand, not only for its climatic and geographic characteristics, but for the style of new aged wines produced.
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, as varietal Sauvignon Blancs tend to develop vegetal aromas reminiscent of peas and asparagus with extended aging.
Sauvignon Blanc Wine Characteristics
FRUIT FLAVORS (berries, fruit, citrus)
Lime, Green Apple, Kiwi, Passionfruit, Guava, White Peach, Nectarine, Gooseberries, Fig, White and Green Asparagus, Green Pepper
OTHER AROMAS (herb, spice, flower, mineral, earth, other)
Green Bell Pepper, Gooseberry, Basil, Jalapeño, Grass, Tarragon, Lovage, Celery, Lemongrass, Box of Chalk, Wet Concrete
OAK FLAVORS (flavors added with oak aging)
Vanilla, Pie Crust, Dill, Coconut, Butter, Nutmeg, Cream,smokey
Medium – Medium High
Unoaked: 8 ºC
Oaked: 11 ºC
Verdejo, Albariño, Colombard, Grüner Veltliner, Verdicchio, Vermentino, Tocai Friulano, Savignan (rare), Traminer, Sauvignon Vert (rare)
Fumé Blanc (USA), Muskat-Silvaner (Austria), Feigentraube (Germany), Sauvignon (Italy)
Sauvignon Blanc is commonly blended with Semillon and Muscadelle in White Bordeaux
White meats including Chicken, Pork Chop and Turkey. Fish including Sea Bass, Sole, Haddock, Trout, Cod, Halibut, Snapper, Mussels, Crab, Lobster, and Clams.
Spices and Herbs Pairings
Green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron.
Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Crème fraîche.
Vegetables & Vegetarian Fare
Sauté green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagne.