Well. Maybe not *new*
During the last few summers, my wine of choice has been Rosé. For reasons known only to the stars, planet alignment, heat waves, and other random stuff, I’ve been all about the white wines this summer. I’ve had a couple of Albariños, Chenin Blancs, Chardonnays, and almost that very expensive bottle of Viognier that’s calling my name but remains untouched. This year, it’s been Sauvignon Blanc. Which, until now, has almost never been regularly on my radar.
Sauvignon Blanc as a Summer Wine
Sauvignon Blanc is one of the best choices for warm-weather sipping because its bright acidity, citrus notes, and grassy/herbal character make it feel brisk and clean on the palate. Well-made Sauvignon Blancs no longer carry the “cat pee” moniker, which is now described as herbal. Since it should always be served well chilled, it pairs especially well with light summer meals and dishes featuring lemon, herbs, and greens. And seafood. Especially seafood!
California Sauvignon Blanc
California Sauvignon Blanc can range from crisp and mineral-driven to rounder and fruit-forward, depending on where it is grown and how it is made. Napa Valley examples often show ripe citrus, green apple, tropical fruit, and a richer texture, while Sonoma County wines tend to emphasize bright acidity, grapefruit, lime, herbal notes, and freshness. Central Coast and cooler coastal sites can add zesty citrus, melon, and a clean, refreshing finish. Honestly, Napa Sauvignon Blanc is my least favorite from the state because of the rounder texture and relatively muted acidity. The Central Coast is my favorite because it has the characteristics I prefer that the Napa, generally speaking, does not possess. No surprise there!
The character of California SBs is largely determined by the way the wine is made. For instance, stainless-steel styles are typically brighter and fresher, while versions made with oak or lees contact can feel creamier and fuller-bodied. Both styles work well with seasonal foods, but the crisper versions are particularly good with grilled fish, shrimp, chicken with lemon or herbs, goat cheese salads, and produce-forward dishes. The oaky styles can substitute for Chardonnay when pairing, particularly those that emphasize poultry, both white and dark meat. Personally, I prefer Chardonnay or Pinot Noir with dark-meat poultry – think chicken, turkey thighs, or duck – because their basic character seems to pair better.
And then there’s Desparada.
Desparada Sauvignon Blanc(s)
It’s no secret that this is one of my favorite Paso Robles wineries. Desparada has a way of taking Sauvignon Blanc somewhere a little more interesting than the usual crisp-and-cat pee path. The wines still have that freshness you want in summer, but they can also bring more texture, mineral notes, and a little savory edge. According to Vailia From (owner/winemaker), Sauvignon Blanc is her favorite varietal, and the DOZEN bottles on their current allocation list show that.
Desparada’s Sauvignon Blancs are some of the rare few that I enjoy even though several of them are oaked AND sur lie, which should make them muddy on my palate, but don’t. One of those I opened recently was the Desparada Vela. Not cheap ($48), but refreshing and absolutely wonderful. And, as with every Desparada wine, the tasting notes of this 93 point (Advocate, Enthusiast) Sauvignon Blanc are, um, *unique*:
Tasting notes
Seaweed soliloquy, satsuma sorbet melting on your skin, private carpet ride, cucumber surprise honeymoon, holographic headlights, engine purr
I open a Desparada SB when I want something that still feels summery but has a bit more personality and complexity. It’s great with grilled herb chicken, scallops, crab, citrusy fish, or a salad with goat cheese, fennel, avocado, or vinaigrette. Basically, if the food has herbs, lemon, salt, or a little richness, this wine will handle it.
Great Sauvignon Blanc from Everywhere!
I’ve enjoyed this wine from a bunch of different countries, and here are some of my favorites:
- New Zealand: Of course New Zealand! New Zealand Sauvignon Blanc is a world-renowned, flagship white wine defined by its zesty acidity and vibrant fruit-forward profile. In fact – and I know this is true – some people are surprised to learn that the grape did not originate from New Zealand!
- South Africa: South African Sauvignon Blanc bridges the gap between old-world minerality and new-world fruitiness. Typically medium-bodied, it features notes of passionfruit, gooseberry, and flint (“minerality”), balanced by a crisp, refreshing acidity. Personally, I consider South Africa to be Old World because of hemisphere, but that’s an argument for another day.
- Bordeaux: Bordeaux Sauvignon Blanc (often called Bordeaux Blanc) is a crisp, zippy dry white wine. It is usually blended with Sémillon to add richness, body, and tropical fruit notes. Look for bottles from the Entre-Deux-Mers or Graves regions for highly affordable, citrus-driven, and refreshing options. And it’s the one Sauvignon Blanc that I love with fresh oysters as much as Albariño!
- Italy: Italian Sauvignon Blanc is a crisp, mineral-driven white wine primarily produced in northeastern regions like Friuli-Venezia Giulia, Alto Adige, and Trentino. I’ve had a couple of Italian SBs that were difficult to differentiate from those from Loire, except they had a certain something that was indefinable. And very, very good. I’ve found that I like these at least as much as Sauvignon Blancs from Loire.
- Chile: Chilean Sauvignon Blanc is known for its bright citrus and tropical fruit flavors. It bridges the gap between grassy French Sancerre and herbal New Zealand Sauvignon Blanc. Some of Chile’s SBs can out New Zealand New Zealand! I’ve had a couple of Chilean Sauvignon Blancs that during blind tastings, I could not differentiate from any New Zealand offering.
Food-Pairing Suggestions for Sauvignon Blancs in General
- Chicken: Grilled lemon-herb chicken, chicken piccata, chicken skewers, or lighter roasted chicken dishes. The wine’s acidity really lifts citrus and herb flavors.
- Fish and seafood: Try with grilled white fish, shrimp, scallops, oysters, ceviche, crab, or seafood salads. Pan-seared halibut is a standout! The wine’s crispness complements briny seafood and works beautifully with lemon, lime, parsley, cilantro, or dill. On a personal note, I often prefer a younger Albariño with shellfish – raw oysters in particular – because of its briny nature.
- Fresh salads: Serve with leafy green and fresh vegetable salads, goat cheese or feta salads, cucumber and tomato salads, citrus vinaigrettes, or herb-forward summer salads. Sauvignon Blanc’s profile stands up well to vinaigrette and echoes the characters of fresh greens and herbs.
As an aside, Sauvignon Blanc originated in the Loire Valley. The Loire is also considered to be the goat cheese capital of the world. Whether fresh or aged, the goat cheese in that area is outstanding. As you can see in the information above, goat cheese is one of the recommended pairings with Sauvignon Blanc. And, as the saying goes, “what grows together goes together.” In the case of goat cheese and Sauvignon Blanc, truer words were never spoken. Don’t be surprised if you jump up and down, shake your head, and scream “Yum!” a lot if you have a goat cheese salad and a Sancerre. It’s that good!
Enjoy!
