![\"sav_blanc_1001x560\"](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/10\/sac_blanc_1001x560.jpg\")
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Sauvignon Blanc is most commonly a crisp, dry, unwooded white wine. Whilst we may be most familiar with Sauvignon Blanc as a single variety wine, it is also used in blends with Chardonnay or Chenin Blanc, and, more frequently these days, with Semillon, known as White Bordeaux blends. Plantings increased dramatically in the 1990s making Sauvignon Blanc an exceptionally well-known wine locally.<\/p>\n I think one of the reasons Sauvignon Blanc is the largest white wine category in South Africa is because it is a wine which consumers can easily recognise.<\/p><\/blockquote>\n The first is grown in cooler climate areas and shows more green \u2013 grassy, herbaceous, green pepper, asparagus, fig notes. The secret to these flavours come from a natural aromatic grape compound known as methoxy-pyrazine. The same compound is found in green bell peppers.<\/p>\n The second, from warmer growing regions, expresses more tropical notes such as guava, melon, granadilla and even mango. These aromas, so-called thiols, are created during fermentation. These natural volatile sulphur-compounds are responsible for all this yummy fruitiness.<\/p>\n In years gone by, there\u2019s been much debate about whether greener (pyrazine-derived) flavours should prevail over tropical fruit (thiol-derived) flavours or vice versa whereas now the best wines tend to show evidence of both compounds, and are more multi-faceted as a consequence.<\/p>\n In general, the high acidity of Sauvignon Blanc has the ability to make most foods shine, much as lemon complements many dishes. Acidity also balances out salty and cured foods. Sauvignon Blanc will make an ideal partner to goats cheese and tomato tartlets or grilled asparagus with lemon, olive oil and feta.<\/p>\n Other suggestions include ceviche, raw and lightly cooked shellfish like oysters and shell-on prawns; dishes that contain raw or barely cooked tomato such as gazpacho, tomato consomm\u00e9 or tomato vinaigrettes. Also enjoyed with Japanese dishes such as sushi and sashimi, seafood-based steamed and fried dim sum or seafood with south-east Asian flavours such as lime, chilli and coriander or Thai fish cakes.<\/p>\n The recent demarcation of the Darling district has led to a focus at Darling Cellars on wines which are terroir and varietal specific. The cool and temperate West Coast climate lends itself to a different micro- and mesoclimate which, along with the different types of soil, lead to unique grapes, which they guide into even more unique wines. Having 99% of all vineyards dry land and almost the same percentage as bush vine, this is as close to what nature intended for grapes to be as one can get. *WIN with Darling Cellars, scroll to the bottom of the post to enter.<\/strong><\/p>\n![\"Wine](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/09\/pinotage_1001x560.jpg\")
\u00a0<\/a>Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France.<\/p>\nBroadly speaking we have two types of Sauvignon Blanc produced locally<\/h3>\n
Cool Climate Sauvignon Blanc<\/h4>\n
Warmer Climate Sauvignon Blanc<\/h4>\n
Sauvignon Blanc Food Pairings<\/h3>\n
3 facts you should know about Sauvignon Blanc<\/h3>\n
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South African Sauvignon Blancs<\/h3>\n
Darling Cellars Bush Vine Sauvignon Blanc 2018<\/h4>\n