Sauvignon Blanc Grape
The Sauvignon Blanc grape has a certain clarity that few varietals can match. These wines are usually easy to identify in blind tastings. In 18th century Bordeaux, the grape crossed with Cabernet Franc to form Cabernet Sauvignon.
Because budbreak for Sauvignon Blanc occurs late and harvest is early, the grape needs a short, but moderately warm growing season. But too much heat can kill the vibrant fruit and acidity that the varietal is known for.
Sauvignon Blanc is a thin skinned, fairly delicate grape. In humid climates, it is prone to botrytis cinerea, or “noble rot.” This mold pierces the grape skin and extracts much of the liquid leaving very sweet fruit behind. Although these grapes look unpleasant, they make some of the most wonderful dessert wines in the world. But if it is humid for too long, harmful gray rot will set in.
In the vineyard, climate has a larger effect on Sauvignon Blanc than soil. As heat increases, citrus flavors change to tropical fruit and then to melon. Yields must be low in order to produce weighty Sauvignon Blanc that can age. But most Sauvignon Blanc is meant to be consumed immediately. These wines pair very well with chevre.
