![]() Some excellent Sauvignon Blanc wines hail from Marlborough, New Zealand, where the sandy soil creates a fruitier, fuller-bodied, and more acidic taste. ![]() In a cooler region, the green vegetal flavors will be stronger, while in a warmer region there will be riper fruit flavors in a Sauvignon Blanc wine. For example, a New Zealand Sauv Blanc can taste completely different from a French Sauvignon Blanc – and yet again altogether different from one made in Chile or California. This is one of the reasons the wine is so diverse. That being said, Sauv Blanc can sometimes taste sweeter if it is harvested particularly late and/or fermentation was not completed, leaving more residual sugar.įinally, it’s important to know that Sauvignon Blanc wine is especially expressive of its terroir. The high acidity also lends to its refreshing, dry taste. Sauvignon Blanc is typically made in a dry style, which means there is little-to-no residual sugar in the wine. Then there is the matter of addressing whether Sauvignon Blanc is sweet or dry. If you were comparing, say, a Pinot Grigio vs Sauvignon Blanc, the latter is bolder, grassier, and more acidic, while the former is softer and more subtle. The mix of fresh fruit and crisp greens truly makes it a refreshing, very drinkable white wine. If the idea of sipping of fresh-cut grass topped with jalapeños on top doesn’t sound like your cup – er, glass – of wine, just remember these are subtle notes. These pyrazines can cause notes of bell pepper, gooseberry, grass, or jalapeño and make Sauvignon Blanc taste distinctly unique from other white wines.
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