Sauvignon Blanc — From Loire to Marlborough

Sauvignon Blanc originates in the Loire Valley and Bordeaux regions of France, where it has been cultivated since at least the 18th century. The name may derive from sauvage (wild) and blanc (white), suggesting a naturalised wild vine. Sauvignon Blanc x Cabernet Franc = Cabernet Sauvignon, confirmed by Carole Meredith (UC Davis) in 1997. Marlborough's Sauvignon Blanc revolution began with Montana Wines' first planting in 1973 and became a global phenomenon with the Cloudy Bay label's international success from 1985.

Sauvignon Blanc is one of the world's most immediately recognisable white varieties, its defining aromatic signature of cut grass, passionfruit, gooseberry, and grapefruit — derived from methoxypyrazines and thiols — making it almost impossible to mistake. The variety's two defining homes could not be more stylistically different: the Loire Valley of France, where Sancerre and Pouilly-Fumé produce restrained, mineral, citrus-driven wines of great elegance that age beautifully; and Marlborough, New Zealand, where Kim Crawford's commercial success from the 1990s onwards created a global phenomenon of exuberantly fruity, tropical, intensely aromatic wines that transformed New Zealand's wine industry almost overnight. Sauvignon Blanc is also one parent of Cabernet Sauvignon (its cross with Cabernet Franc), one of wine's most important genetic connections, confirmed by Carole Meredith in 1997. In Bordeaux, Sauvignon Blanc is blended with Sémillon to produce both dry Pessac-Léognan whites and the legendary sweet Sauternes.

FOOD PAIRING: Sauvignon Blanc's acidity and herb character make it exceptional with fresh, green-flavoured dishes from the Provenance 1000 recipes. Loire style: Crottin de Chavignol (warm goat's cheese — the definitive Loire pairing), Asparagus with Hollandaise, Fines de Claire Oysters. Marlborough style: Vietnamese Spring Rolls (fresh herb bridge), Green Thai Curry (acidity tames coconut and chilli), Ceviche with Avocado, Panzanella Salad (Tuscan tomato and bread salad). Bordeaux Blanc: Grilled Sea Bass with Fennel, Seared Scallops with Pea Purée.