The Sauvignon Blanc grape traditionally has been grown in the Bordeaux and Loire Valley regions of France and many wine drinkers will have tasted it under the name Sancerre.
Sauvignon Blanc is a white grape variety and is normally the only grape variety used to produce Sauvignon Blanc wines however occasionally you will find some winemakers including Semillon into the final wine in small quantities for additional complexity.
Although originally grown in France the Sauvignon Blanc grape is now the number one wine style being produced in New Zealand and the Marlborough region is today recognised as being the premium region in the world for Sauvignon Blanc.
New Zealand Sauvignon Blanc is now the top selling wine in Australia and is growing in popularity in the US and of course it has been popular for a long time in the UK. Its intense flavours mean it can be paired with food or it can be a fantastic apertif on a hot summer day. Its strength of character means it can handle spicy food styles very well which is fantastic in Hong Kong with its multitude of taste experiences.
New Zealand and particularly Marlborough, sets the benchmark for this explosively flavoured style, which typically assails the senses with green capsicum (bell-pepper) and gooseberry characters through to lush passionfruit and tropical fruit overtones. Prepare to be astonished!
Sauvignon Blanc's “zing” delightfully complements the fresh flavours of seafood, shell-fish and white fish as well as tangy foods. Citrus or garlicky sauces enhance the effect. A great match with delicately steamed seafood or spicy Sichuan dishes.
Our Sauvignon Blanc recommendations:
