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Sauvignon Blanc, Bordeaux
Sauvignon Blanc is one of the most loved and widespread white grape varieties in the world. It is a variety native to the Loire Valley region which gradually spread to Bordeaux as well. DNA analyzes have revealed its kinship with Savagnin, one of the oldest grapes in central Europe which could be one of the parents of Sauvignon Blanc. As a semi-aromatic variety, it is now grown in many countries around the world, most notably in New Zealand, California, Australia, Chile and South Africa. In Italy, it is mainly present in Friuli Venezia Giulia and Alto Adige. Naturally, pedoclamic conditions that vary from place to place allow Sauvignon Blanc to express its personality in a very different way. An emblematic case of the Loire are the very cold temperatures and high humidity which, in addition to the presence of waterways, allow Sauvignon Blanc to develop the typical acidity in wines from Sancerre and Pouilly-sur-Loire, also famous for its wine. Pouilly-Fumé : these are sharp wines with typical hints of gooseberry, musk, wild herbs and flint that give the palate an aromatic texture that is not easy to taste but much appreciated by connoisseurs. Reaching the Bordeaux area, with the Sémillon, Sauvignon Blanc and Muscadelle grapes, the famous botrytised wines are obtained, that is, resulting from the appearance of noble rot on the berries which gives unique flavors by combining a high acidity with a considerable amount of sugar developed as a result of the dehydration of the cluster: Sauvignon Blanc is also in this case responsible for conferring very delicate and elegant aromas. The yield of Sauvignon in Italy is also very particular, which in the areas of Collio and Colli Orientali del Friuli has found ideal environments to grow and give the best of itself. The structure of the Sauvignon from California and New Zealand is different, in which the tropical scents of white pulp fruits blend pleasantly with the typical herbaceous notes, releasing the more acidic properties of lemon peel and pomegranate in combination with wild herbs such as thyme. , sage, rosemary.
Why buy Sauvignon Blanc
Buying Sauvignon Blanc means first of all being able to familiarize yourself with one of the most widespread and famous white berried varieties in the world. The particular aromatic cut made by Sauvignon Blanc allows it to be considered as a semi-aromatic grape and, for this reason, very transversal with respect to tastes and culinary uses. Given its diffusion, buying this wine means being able to explore very diversified products and being able to deepen different local cultures, all enclosed in the great expressions of a single grape variety.
What is the origin of Sauvignon Blanc?
The origin of the name Sauvignon Blanc probably derives from sauvage (wild). There are two biotypes, that is expressions which, although belonging to the same variety, differ in some character: Sauvignon Piccolo and Sauvignon Grosso.
What are the characteristics of wine made from Sauvignon Blanc grapes?
Sauvignon Blanc produces wines with very recognizable characteristics: the color is usually straw yellow and can take on golden reflections with a fermentation or short aging in wood according to a widespread practice in the Pessac-Leognan area. In these cases the acid tones are diluted until they take on greater density and creaminess, with a pleasant worked note and more fruity scents. Sauvignon Blanc is otherwise recognizable for a marked shade of green apple, passion fruit and a herbaceous note ranging from asparagus to green pepper and basil.
What are the best combinations for Sauvignon Blanc?
Sauvignon Blanc is indicated in combination with grilled white meats, shellfish and fish such as sea bass flavored with lemon and parsley. For some it is also a valid accompaniment to risotto with asparagus, while it is the flagship wine for appetizers based on cold cuts and fresh cheeses.
Located in the southwestern part of France, Bordeaux is one of the most famous and prestigious wine regions in the world. It became famous for its legendary red wines produced by the most important estates, châteaux, characterized for the most part by a dry, elegant and fairly full-bodied profile, with intense aromas, the result of the classic Bordeaux blend based on Cabernet Sauvignon, Cabernet Franc and Merlot is also a land of excellent quality white wines made from Sémillon and Sauvignon Blanc grapes, both dry and moldy and botrytized, as in the case of the famous Sauternes or Barsac. The climate is mild not only for the latitude of Bordeaux, exactly halfway between the Equator and the North Pole but also and above all for the proximity to the Atlantic Ocean and the presence of several rivers including the Dordogne, the Garonne and the estuary of the Gironde. Bordeaux, which could translate as "close to the waters", takes its name from the port city of the same name, the fulcrum of the region's commercial success, while internal trade was favored by the presence of the aforementioned waterways. The thick pine forest to the south, the Foret des Landes protects Bordeaux from the brackish winds of the Atlantic Ocean. The composition of the soil is also an important factor for Bordeaux viticulture. The gravelly soils of the region ensure excellent water drainage, and it is thanks to this characteristic that one of the largest wine-growing areas in Bordeaux has been named Graves. The first and most famous classification system adopted, still in force today, to recognize the value of Bordeaux wines was that of 1855, concerning only wines produced in the Médoc, which rewarded the quality of the producer more than the specific production area. , or terroir, with the term Cru Classé and a category that assigned a level of quality, from Premier Cru to Cinquième Cru. The 1855 classification also established quality levels for Sauternes and Barsac which were divided into Premier Cru Supérieur Classé, Premier Cru Classé and Deuxième Cru Classé. But other classification systems have been sanctioned: for the wines of the Grave to which wines of greater quality and prestige, the mention Cru Classé was assigned; for the wines of Saint-Émilion, the only one to be revised every 10 years, which considered Premier Grand Cru Classé the first category divided further into groups A and B, of which group A constituted the division of superior quality. Other famous areas of Bordeaux, including Canon-Fronsac, Entre-Duex-Mers, Fronsac and Pomerol, have never been regulated by any classification system. Generally the producers included in the categories of the various classification systems operate with very rigorous and quality production criteria, with the consequence of a considerable increase in prices. These classifications include only a small part of the wines produced in Bordeaux, leaving out hundreds of châteaux which nevertheless deserved attention. For this reason, in 1932 a special category was established for the châteaux of the Médoc excluded from the classification of 1855 and which took the name of Cru Bourgeois.
