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Written by Master Sommelier Evan Goldstein

Sauvignon Blanc is one of the most widely planted winegrapes in the world and is produced in a broad range of styles and flavors. Once considered “the next big thing” in white wines, Sauvignon Blanc (sō-vēn-ˈyän-ˈbläŋk), or Fumé Blanc, as it's sometimes called (yes, they are the same wine), has found a happy place in the world of white wines and at the table. Although many have hypothesized that Sauvignon Blanc birthed in another southern French locale, it is likely in Bordeaux that it was given the name Sauvignon Blanc from the French word sauvage, meaning “wild,” since the grape grew like a weed throughout the region.

3.38%

Total vineyard/wine grape plantings in California
15,866 Acres

Bearing and non-bearing area in California

3.38%

Total vineyard/wine grape plantings in California
6,420.88 Hectares

Bearing and non-bearing area in California

Year end 2020

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlying styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.

Dryness/Residual Sugar

Dessert Wine: 100 percent on a scale from Dry to Sweet of Dryness/Residual Sugar. Table Wine: 100 percent on the same scale.
Acid (potential)

Dessert Wine: 85 percent on a scale from Low to High of Acid (potential). Table Wine: 100 percent on the same scale.
Alcohol (potential)

Dessert Wine: 85 percent on a scale from Low to High of Alcohol (potential). Table Wine: 85 percent on the same scale.
Body (weight on palate)

Dessert Wine: 85 percent on a scale from Light to Full of Body (weight on palate). Table Wine: 85 percent on the same scale.
Texture

Dessert Wine: 25 percent on a scale from Tart and lean, or round, smooth, and buttery to Round smooth and creamy of Texture. Table Wine: 100 percent on the same scale.
Tannin

Dessert Wine: 100 percent on a scale from Light to Full of Tannin. Table Wine: 100 percent on the same scale.

*Not applicable, however resulting wines can be slightly phenolic due to skin contact and/or new oak.

Aromas/Flavors

Influenced by climate, terroir, clonal selection and winemaking.

Fruit

Grapefruit, lemon, lime, citron, melon, guava, passion fruit, quince, gooseberry, kumquat, green banana, papaya, fig, green melon
Vegetable

Green bean, green pea, green olive, artichoke, flower stem, asparagus, bell pepper, peppers (serrano, jalapeno), fennel, caper, celery, celeriac (celery root), green grass, hay, straw, alfalfa , arugula, salad greens, kelp, tomato leaf, nettle
Floral

Mint, menthol, dill, coriander, basil, green-tea leaf, lemongrass, lemon verbena, lemon thyme, sage, boxwood, broom
Earth

Wet wool, wet dog, cat box, gunflint, mineral salinity/sea spray
Wood (oak)

Smoke, vanilla, toast, sweet spice (pie) In dessert styles: Apricot, peach, ripe pear, honey, caramel, flan/crème brûlée, sultana (golden raisin), marmalade, vanilla, sweet spice, citrus peel, nut, dry fig