Sauvignon Blanc is a popular white grape variety grown all over the world making crisp, dry wines with marked acidity, which are aromatic and extremely distinctive. Originally from the Loire Valley, France, it is here that its aromatic character and refreshing acidity are at their best, particularly on the well-drained chalky soils in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint hints. Top quality Sauvignon Blanc can also be found in Bordeaux where it is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, and Cru Classé White Grave, or some of the finest sweet wines in the form of Sauternes and Barsac. In the New World, the warmer climate gives the wines a riper, more exotic fruit and gooseberry flavour. It is in New Zealand, particularly the Marlborough region, where Sauvignon has been particularly successful, producing Sauvignon wines with extraordinarily intense nettly, gooseberry, and asparagus fruit.
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