An important variety in France, Sauvignon Blanc is a grape whose herbaceous flavours (hay, cut grass and asparagus) are instantly recognisable. These wines are dry, light- to medium-bodied, and highly acidic.
Sauvignon Blanc is a versatile variety. You’ll find it in wines labeled Pouilly-Fumé or Sancerre from the Loire Valley, and in Bordeaux blends. It has also become the signature white of New Zealand and has been successful in California.
Serve chilled (50–60 degrees) with leafy green salads, poached chicken, sautéed fish or vegetarian dishes. Sauvignon Blanc is one of the few wines that work well with hard-to-pair asparagus.