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Sauvignon Blanc

How Would You Define Sauvignon Blanc?

Among other words, how would you describe Sauvignon Blanc? Some common adjectives for this grape include citrus notes, dryness, and light body. Others, like High acidity, make it a dry white wine. But what exactly does this grape taste like? Let’s discuss. Among the most common ones, citrus notes would be the most prominent. Let’s see how they relate to this grape and how you can find the best varieties.

Citrus notes

There are many ways to pair a Sauvignon Blanc with foods. A citrus-heavy wine pairs well with grilled chicken and artichokes, and the herbaceous variety is excellent with spicy Asian cuisine. This wine is also very refreshing and goes well with a wide variety of seafood. Listed below are some tips on pairing your Sauvignon Blanc with foods. And don’t forget the grilled salmon! The citrus notes of this wine make it the perfect accompaniment for many different types of seafood, including shellfish.

Dry

Dry Sauvignon Blanc is an excellent alternative to sweeter white wines. This grape produces a white wine with fruity flavors balanced by its acidity and moderate alcohol content. In addition, this wine is often fermented in stainless steel tanks, which gives it a crisp texture. The flavors of a dry sauvignon blanc are grapefruit, lime, passion fruit, white peach, and bell pepper. The grape is also used to make semi-sweet or sweet varieties.

Light-bodied

This light-bodied wine offers citrus and nectarine notes with a crisp, dry finish. Pair it with grilled fish and shellfish, or sit back and relax in your lounge chair. The refreshing acidity balances the flavors of citrus, lemon, and lime. Light-bodied Sauvignon Blanc pairs well with seafood. It also makes an excellent wine for seafood salads. So if you’re looking for a delicious wine for salmon brunch, try a light-bodied Sauvignon Blanc.

High acidity

When choosing a white wine, you should consider the acidity level. Wines with high acidity are usually tart and can even have a spritz sensation on the tongue. On the other hand, those with lower acidity tend to be round, creamy, and rich. This makes them good choices for cooking. They also go well with various foods, including burgers and cheese. High acidity wines are ideal for pairing with meat and fish when it comes to acidity.

Pairings

Whether you enjoy seafood or not, it doesn’t matter what cuisine you’re indulging in–Sauvignon Blanc is an excellent match for both. Its earthy, mineral-forward character makes it a perfect match for oysters and other shellfish. Alternatively, a vegetarian dish, like eggplant lasagna, can be an ideal match for this wine. In addition, sauvignon blanc can also be paired with white meats and seafood.

Origins

The wine grape is believed to have originated in France, in the Loire Valley and the Bordeaux region. Its name translates to ‘wild white,’ commonly blended with Muscadet or Semillon. It is a significant component of the sweet Bordeaux wines made with grapes infected with the fungus Botrytis, also known as noble rot. Today, it is cultivated in nearly all wine-growing regions around the world.

Aging

Fortunately, the process of aging wine is not impossible. However, the aging process is not without its problems. White wines rapidly lose their fruity aromas and develop heavy, oxidative smells like beeswax, furniture polish, and pine resin. Over time, these aromas diminish, giving way to a more orangey-yellow taste and bitter on the finish. Although this process occurs with all wines, it cannot be perfect for Sauvignon blanc.

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