Sauvignon Blanc speaks to explain Sauvignon Blanc and what is Sauvignon both manufacture and history of such.
This is a white wine which originated from the Bordeaux region of France. The wine is now made world wide but using the sauvignon grape.
The grape produces a crisp, dry and pleasant tasting white wine and is now grown in Australia, Chile, France, New Zealand, Brazil, South Africa and California.
Depending on where it is produced and the climate there can be a wide range of taste but all are described as “crisp, elegant and fresh”.
It goes well with fish and many cheeses.
New Zealand was where the trend of bottling with a screwcap originated and this has since been copied by many producers throughout the world. This can be done as the wine is meant to be consumed young other than a few types which may be aged up to 15 years.
The Sauvignon blanc grape traces its origins to western France in the Loire Valley and Bordeaux Regions. At some point in the 18th century, the vine paired with Cabernet Franc to parent the Cabernet Sauvignon vine in Bordeaux. The wine was transported to California during the 1880s.
Since the dramatic increase in popularity of the wine maqny think there has been a significant drop in the quality of the wine produced. This often happens when mass production is required to keep up with demand.
The wine quality is determined by the wine making process. The amount of time that the must has contact with the grape skins influences the intensity and flavour of the wine. In California the wine makers separate the liquid from the skins as soon as possible to ensure a dry crispy white wine.
Another consideration in the fermentation process is the temperature. The French prefer a fermentation temperature of 16-18 C while others prefer coldrer temperatures that let fruit and tropical flavours to develop.
Many wine makers prefer stainless steel containers rather than oak barrels. They believe this preserved the crispy taste of the wine.
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