Frequently Asked Questions
What are the differences among Sauvignon Blancs from various regions?
Flavors and aromas of Sauvignon Blanc generally depend upon where the grapes were grown. If the vines grow in cooler climates like New Zealand or France one can expect some of the stronger “cat pee” aromas as well as those more herbaceous or green. Those grown in slightly warmer regions will exhibit more stone fruit and tropical fruit aromas and flavors including peach, mango, guava, and passion fruit. Wines that are fermented and aged in stainless steel are known for their crispness and bright acidity while wines that are aged in oak barrels will be rounder and have oak flavors in addition to the fruit. Barrel aged wines tend to be fuller bodied on the palate as well.
The altitude of the vineyard contributes to large swings in day-to-night temperatures, which aid in maintaining freshness and acidity in the grapes. Different soil types contribute to the flavor profile; those with high mineral content can add traces of salinity, wet river rock, slate, or even smoke. If the wine is aged in oak barrels, it will generally have rounder, fuller flavors and can usually age for years.
The birthplace of Sauvignon Blanc is France’s Loire Valley, but it is now grown around the world with some of the best examples hailing from Sancerre, Bordeaux, Napa, New York, Sonoma, Austria, and New Zealand.
How should you drink Sauvignon Blanc?
Sauvignon Blanc should be served in a large goblet shaped wine glass, which is often called a Bordeaux glass. A large, deep bowl allows for more airspace above the wine and offers the best conditions for aromas to be released and appreciated and for allowing the wine to open. It should be served at a temperature between 45° and 50° F and if you store your bottles in a temperature-controlled cooler or cellar, they should be chilled in the refrigerator or an ice bucket for about 20 minutes.
How did we choose the Sauvignon Blancs on this list?
We factored in a number of elements when making our choices, and the most important is taste, but how a wine actually “tastes” involves a variety of impressions, including flavor, texture, tannins, acidity, and finish. We also considered ability to age and a combination of rarity and accessibility: We sought out wines that are made in relatively small quantities but at the same time are available to purchase without having to join a winery club or allocation list. The majority were tasted blind in comparative tastings with similar wines, but some were drunk at dinner with winemakers or opened by friends.
Why should you trust us?
Mike DeSimone and Jeff Jenssen, Robb Report’s wine editors, have been writing about wine for two decades, have visited wine regions and wineries around the world, and have tasted wine with the people who make it. Last year they tasted over 6,000 wines and are on target to sample more than 7,000 in 2024. They are judges for the internationally renowned Concours Mondial de Bruxelles wine competition, and their work has appeared in Wine Spectator, Forbes, Wine Enthusiast, Huffington Post, Saveur, and books published by Oxford University Press. They have been featured for their expertise in wine on The Today Show, The Martha Stewart Show, CNN, CBS, Fox, WGN, WPIX and NBC. Known as the World Wine Guys, they are the authors of six wine books which have received various accolades and awards including “Best Wine Book in the World” from Gourmand International. In addition to articles like this, they also write The Oeno Files, Robb Report’s weekly wine newsletter.
