Sauvignon Blanc

\So-veen-yawn BlahN\ (French) Although often mistaken as two separate grapes, Sauvignon Blanc and Fume Blanc are one and the same.

An exceptionally fine white grape, Sauvignon Blanc hails from the Loire Valley of France, and was reported to be Marie Antoinette's favorite wine. The name "sauvignon" is derived from the French word "sauvage", meaning "wild", which was probably intended to describe the wine's tendency toward grassy, herbal flavors.

Although the name Sauvignon Blanc followed the grape to California in 1878, was rechristened “Fumé Blanc” by Napa Valley's Robert Mondavi Winery in 1968.

As the story goes, Mondavi was offered a crop of particularly good Sauvignon Blanc grapes. Unfortunately, Sauvignon Blanc had a poor reputation in California, but Mondavi recalled enjoying French Pouilly-Fumé, a Sauvignon Blanc-based wine from France's Loire Valley. "Blanc fumé" is the local name of a white fog from the river below that envelops the Loire. Looking for a new way to present Sauvignon Blanc, Mondavi Americanized the name and the resulting wine was an immediate success. (Note: sometimes Fumé Blanc is defined as a Sauvignon Blanc that has been aged on oak for the smoky, toasty flavors oak aging imparts.)

A very successful transplant to California, the Sauvignon Blanc vines offer explosive growth during our warm growing season. Unless carefully controlled, this can produce extreme vegetal flavors. Leaves are usually removed from the vines in mid-season to create a more balanced tasting wine.

The best wines from this grape have pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. A versatile grape, they can make wines that range from sweet to dry, but are typically very light. A good Sauvignon Blanc tends to be crisp, acidic and refreshing, helping the wine cut through thick sauces and stews. Because of the good acidity, it is also a perfect match for grilled seafood or vegetables.