Sauvignon Blanc

If Sauvignon Blanc was music, a song, then it would probably sound like the opening few bars of a heavy metal track, ‘I was made for loving you’ by Kiss (1979) is what’s playing in my mind right now. Not only does Sauvignon Blanc have a distinctive and very recognisable beat and rhythm, a loud bouquet, it often hits the palate with a core of energy and style that makes it, well, a bit like a heavy metal song.

So, there’s no mistaking this variety with its pungent, fresh and crunchy texture, sweet herbs, tropical fruit, peach, citrus, apple, gooseberry and grass/hay characters. These are typical of the variety grown in cool climate appellations. New Zealand’s southerly location, strong maritime influences and narrow shape gives rise to this type of cool climate needed for such intense aromas and flavours. Classified as cool climate promoting naturally higher acid levels, yet warm enough and with abundant sunlight to fully ripen the variety in almost any part of the country. Hawkes Bay, the Wairarapa, Nelson, Marlborough, North Canterbury and Central Otago have these attributes and can produce some excellent examples.

While some Sauvignon Blanc can be made in a generic style, and these wines sell well, there are regional differences to be discovered as well. For example, Hawkes Bay examples often show a riper more intense yellow peach and sweeter tropical fruit character with less herbaceous drive, while a Marlborough version can often taste of pink grapefruit, basil, thyme, passionfruit and be very herbaceous (these are just some of the descriptors). Central Otago expressions often have a mineral core, dried thyme and white peach character. 

Regardless of origin and individual expression Sauvignon Blanc is a great match with foods that are light weight, high energy and with a noticeable freshness or higher acid content such as salads with radishes and apple, pickled vegetables and even oyster or mussels with fresh lemon juice.