Pronunciation: [SOH-vihn-yoh<em>n</em> BLAH<em>N; </em>SOH-vee-nyaw<em>n</em> BLAH<em>N</em>GK]
Widely cultivated in France and California (and also grown in Italy, Australia, New Zealand and Chile), the Sauvignon Blanc grape imparts a grassy, herbaceous flavor to wine. It’s one of the main grapes used to produce the elegant dry wines from Bordeaux (Graves) and the Loire Valley (Pouilly-Fumé), as well as the seductively sweet Sauternes. Many wineriesparticularly in Californiause this grape to produce wonderful wines that are bottled under the variety name Sauvignon Blanc (sometimes labeled Fumé Blanc). Sauvignon Blanc is acidic and refreshing: think of it like a salad course for your palate. Most Sauvignon Blanc (or, in wine label code, Sancerre) doesn’t need food to shine; all it needs is a good chill and a warm day. Still, it’s a spectacular match for salads, soups, spicy foods, cheese and many hors d’oeuvres.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.