The Wine Institute

Sauvignon Blanc is a noble grape variety that produces some of the world’s most popular wines. In California, the wineries label their products as Sauvignon Blanc or Fumé Blanc. The wines have a range of distinctive tastes from citrus, green olive and herbaceous characteristics to a range of fruit flavors—green apple, grapefruit, pineapple, fig and melon. The flavor styles come from the Sauvignon Blanc grape itself but are also the expression of the climate, soil, vineyard practices and winemaking techniques. Sauvignon Blanc is often blended with other varietal wines, particularly Semillon, which adds a honeyed note to the wine. Generally, the wines are crisp, light, fresh and dry. A versatile food match, it pairs well with chicken, seafood, mildly spiced ethnic dishes and more.

The Sauvignon Blanc Grape

The grape variety was first planted in California in the Livermore Valley in the 19th century. According to the 2010 California Grape Acreage Report, Sauvignon Blanc has over 15,000 acres in California. It is the third leading white wine variety behind Chardonnay (95,000 acres) and French Colombard (25,000 acres).

Top California Counties for Sauvignon Blanc Acreage, 2010

Source: California Agricultural Statistics Service