Sauvignon Blanc: One of the world’s favourite wines
There are few wines as instantly recognisable as Sauvignon Blanc. Go on, smell it. Its green aromas are unmistakable, and its distinctive high acidity is an instant marker in any blind tasting. From grassy and tropical, to oaked and honeyed, joyously clinking with ice or carefully decanted, it’s successful when it’s flamboyant and convincing when it is demure. No wonder Sauvignon Blanc is one of the world’s most south-after grape varieties.
Originally from France (no surprises there), it was first mentioned in 1534 in the Loire Valley by French writer François Rabelais, who called it by its local name Fiers. In the Loire, Sauvignon Blanc became known for its taut and softly scented expression from the floral Sancerres to the flinty Pouilly-Fumés. By the 18th century it had hopped over to Bordeaux, where it was blended with Sémillon in the famous wines of Graves and Pessac-Léognan, as well as the famous dessert wine Sauternes. The temperate climate of France, without any ocean influence or blazing sunshine, meant that Sauvignon Blanc was restrained and crisp.
No wonder New Zealand shook things up in the 1980s, becoming a runaway success. With its pungent flavour and tropical headiness, Marlborough Sauvignon Blanc was a completely new style of wine. Perhaps wine writer Oz Clarke says it best: “There had never before been a wine that crackled and spit its flavours at you from the glass. A wine that took the whole concept of green – and expanded it, stretched it and pummelled it and gloriously re-interpreted it in a riot of gooseberry and lime zest, green apples, green pepper sliced through with an ice-cold knife of steel, piles of green grass, the leaves from a blackcurrant bush, and, just in case this was all too much to take – a friendly dash of honey and the chaste kiss of a peach.”
Across the Indian Ocean, South Africa has had its own love affair with Sauvignon Blanc, and is now our second-most planted variety, behind Chenin Blanc, thriving in coastal and cooler climates where the grape’s natural acidity is preserved. Stellenbosch remains a stronghold for Sauvignon Blanc, offering wines with a mix of tropical and herbaceous notes. Cool-climate Elgin has garnered praise for its wines of crisp acidity, mineral undertones and ageing potential. Both Cape Agulhas and Elim are regions to watch, where the maritime influence adds a salty, mineral character to the wines, while the Cederberg pushes boundaries with high-altitude Sauvignon Blancs that display a notable tension between tropical flavours and a steely freshness. Throughout the country, winemakers are increasingly exploring organic and biodynamic practices, giving rise to more expressive and site-specific wines.
Sauvignon Blanc’s high acidity makes it an ideal partner for a wide range of dishes. Its zestiness complements seafood beautifully, whether fresh oysters or grilled white fish, as well as fresh vegetables and salads. For richer dishes, especially those with cheese, an oaked Sauvignon Blanc brings an extra layer of complexity. Goat’s cheese, mozzarella and feta, in particular, harmonise with the wine’s fresh acidity and clean finish. No matter your preference, you’re sure to find your favourite style at Belthazar this spring.
