The vine we are talking about today has French origins. A white berry known all over the world, from which come wines characterized by particular personality and hints of unusual elegance and complexity. We are talking about Sauvignon blanc.
Origins
For years it was thought that the territory of origin was Bordeaux, until the first written reference was noticed in the second 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 only present in the Loire but not in Bordeaux, so much so that the identification test of the species was carried out , which inexorably decreed its membership.
A Sauvignon Blanc vine can be recognized by the bunches and the small grains, known for being early and vigorous, with discreet and continuous productivity, not particularly predisposed to long aging and also defenseless from the attacks of botrytis cinerea which however allowed it to enter the Olympus of “botrytised” passito wines and generate precious nectars such as Sauternes, Semillon and Muscadelle.
Diffusion
Sauvignon Blanc does not require particularly generous soils, however like any vine, even if this one more than others, it loves cool environments with significant temperature variations to ensure that it does not lose sugars, acidity and aromas as well as the adequate ripening of the fruit.
Its expansion has involved 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, l ‘Australia, California in the Sonoma and Napa valleys, South America, and of course also in Italy since 1800 with excellent results in Friuli VG and Alto Adige.
Characteristics of the vine
Sauvignon Blanc shows a bright crystalline straw yellow with greenish reflections that can evolve into golden ones depending on the vinification and evolution.
A “semi aromatic” vine of excellent intensity, often considered “aromatic” due to the numerous variety of olfactory and gustatory scents that it can give off depending on the territories or climates in which it grows. They can be identified: 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 toasting .
The smell of “cat pee”
The best known scent identifiable 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.
Wine Tasting
On the palate it stands out for its freshness and minerality as well as for the intensity and persistence of the multiple gustatory 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 concomitances 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 refinement is carried out.
From the natural and involuntary crossing with Cabernet Franc, Cabernet Sauvignon, a French from Bordeaux, was born , an extraordinary vine, of excellent quality and long life, with a great ability to adapt to different climates and winemaking techniques.
Service
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, on the one hand, and on the other to avoid the risk of weakening the magnificent aromas that characterize it, possibly using a nice tulip-shaped chalice that does open , enhancing the 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, appetizers and fish-based dishes, vegetarian foods, white meats and fresh or medium-aged cheeses.
