The grape we want to talk about today has French origins, a white berry grape known all over the world, that produces wines characterized by particular personality and hints of unusual elegance and complexity, we are talking about Sauvignon blanc.
For years it was thought that the territory of origin was Bordeaux, until the first written reference in the second part of the five works by Françoise Rebelais, “Gargantua”, dating back to the first half of the Middle Ages, in which it was indicated with the term Fiers (wild).
That term “wild”, in French “sauvage”, from which “Sauvignon”, it was understood that it referred to the “wild vine”, then present only in the Loire but not in Bordeaux, so much so that the identification test of the species was carried out, which decreed its correct origin.
A vine recognizable by the clusters and the small berries, known for being precocious and vigorous, with discreet and continuous productivity, not particularly indicated for long aging and also defenseless from the attacks of Botrytis Cinerea which however allowed it to enter the Olympus of desert wines “botrytisized” and generate precious nectars such as Sauternes, Semillon and Muscadelle.
It does not require generous soils, however like any vine, t loves cool environments with significant temperature variations to ensure correct sugar concentration, acidity and aromas as well as the proper ripening of the fruit.
Its worldwide expansion has affected almost every wine-growing area in the world, with particular emphasis on the land of origin, France in Bordeaux and in the Vallée de la Loire and, just to name a few, New Zealand in Marlborough, South Africa, Australia, California in the valleys of Sonoma and Napa, South America, and of course also in Italy since 1800 with excellent results in Friuli Venezia Giulia and in South Tyrol.
It has a bright crystal clear straw yellow with greenish reflections that can evolve into golden depending on the vinification and evolution.
A “semi aromatic” vine of excellent intensity, often considered “aromatic” due to the numerous variety of olfactory scents and tastes that it can give off depending on the territories or climates in which it grows, and can be identified amongst: caper, asparagus, pepper, tomato leaf, olive, nettle, musk, celery, thyme, elderberry – tropical scents such as: banana, melon, pineapple, passion fruit, papaya, lychee, cedar – aromatic herbs such as: sage, thyme, marjoram – fruits such as: green apple, white pear, fig, citrus, lime, mandarin, orange, grapefruit, which in the rare cases where it should be aged in wood are transformed into dried, cooked, candied, caramelized fruit and also with hints of almond or smoke.
The best known scent that can be identified in wines produced with this grape variety is the one concerning “cat pee” or, with a less daring comparison, “boxwood”, which is a plant whose scents recall the same scent; however, we invite you to personally check how a notoriously unpleasant smell like the one indicated can turn into a magnificent emotion when it comes to Sauvignon blanc.
On the palate it stands out for its freshness and minerality as well as for the intensity and persistence of the multiple taste perceptions.
It is needless to say that excellent wines have been produced with this vine, which have become famous and sought after, which of course do not represent a custom but are the result of variables such as climate, sun, ripeness of the grapes at the time of harvest, skilled vinification and of course, the choice of the material with which the aging is carried out.
From the natural and involuntary crossing with Cabernet Franc; Cabernet Sauvignon was born, an extraordinary French grape of Bordeaux, of excellent quality and extended life, with a great ability to adapt to different climates and winemaking techniques.
A wine that we recommend drinking quite cold, at 8-10 degrees, on the one hand to try to keep its main characteristics, which are freshness and minerality, and on the other to avoid the risk of weakening the magnificent aromas that characterize it, possibly using a beautiful tulip-shaped glass that enhances its aromas.
Ideal for any occasion, whether contemplating it in full relaxation in a discreet and comfortable environment, but also in company tasting it with aperitifs, starters and fish-based dishes, vegetarian foods, white meats and fresh or medium-aged cheeses.