Sauvignon Blanc

Crisp, minerally, pungent, very fruity with high acidity in younger wines, the Sauvignon Blanc grape has a loyal following for its refreshing taste and distinctive nose. Although New Zealand Sauvignon Blanc has won a deserved reputation, the traditional heartland of the Sauvignon Blanc is the Sancerre region of the Loire Valley, France. Most are drunk young (within 4 years of the vintage) when the combination of fruit and acidity is at its most appealing. It is this combination that makes Sauvignon Blanc such a good partner for tomatoes or anything in a tomato sauce (tomatoes are very tricky to match). Fresh asparagus (another tricky food) is also good, but the classic companion of crottin (goat's cheese) from the same region is superb.

Recommended Sauvignon Blanc vineyards:
Sancerre - Domaine du Carroir Perrin