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History: This variety emerged in southwest France as early as the 11th century and is believed to have originated in the Balkans. The green, thick skinned berries are high in acid content and produce crisp, herbaceous wine. |
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Palette: Bright, clear yellow to translucent light green. |
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Bouquet: The citrus scents of grapefruit and lemon sweetened by apple, figs, and melon, complemented by the smell of freshly cut grass. |
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Tasting Notes: A semi-dry wine with pronounced gooseberry, and hints of bell pepper, fig, citrus and summer melon. |
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Serving Temperature: 50º - 54º F (10º - 12º C) |
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Food Pairings: Frequently paired with mundane salads and fish dishes, sauvignon deserves a tryst with Slovakian plený pstruh, Lebanese chicken shawarma and fattoush. Sauvignon cheerfully accompanies pungent and salty cheeses like pecorino and chevre. |
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