Also known as: Sauvignon Blanc, Fumé Blanc, Blanc Fumé and Sauvignon Jaune.
Characteristics: Styles can vary widely. Wines made with the Sauvignon Blanc varietal are typically crisp, fresh, light, fruity, with a hint of spice, and olives. Styles vary widely, from sweet to dry. The varietal form of Sauvignon Blanc exhibits hints of green apple and gooseberry. Warmer climate Sauvignon Blanc tends to be citrusy, with tastes of lemon, grapefruit, and mellon. Also have grassy, cool, herbal tones. Oak ageing adds to the vanilla and spice characteristics.
Ageing: Oak ageing adds to depth but only for a short period, it can become over powered. Best if drunk young, especially dry styles.
Serving temperature: Serve at a temperature of 40º-45º F.
Food pairings: Appetizers, artichokes, asparagus, Cajun fish, cannelloni with ricotta, mild cheeses, poultry seasoned with garlic, grilled poultry, stir-fry poultry, chicken chow mein, egg rolls, Chinese cuisine with shrimp, sushi with hirame or sole, vegetable couscous, crab cakes, Creole, crudités, dolmas, deviled eggs, escargots, fish with lemon, spanakopita, guacamole, gyoza, hummus, fish Tandoori, samosas, pakoras, nicoise, oriental dishes with peanut sauce, pasta, seafood pasta, vegetable pasta, vegetable paté, poultry paté, roasted peppers, barbecue pork, pan fried pork, prawns, Caesar salad, Greek salads, salad with vinaigrette dressing, light seafood, shellfish, spinach soufflé, southwestern cuisine, black pepper, oregano, garlic, spinach, Thai cuisine, and turkey served with sweet side dishes (i.e.: cranberries).