Sauvignon Blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. Sauvignon blanc is produced in many of the world's wine regions, producing a crisp, dry, and refreshing white wine. In France, today's most popular examples of Sauvignon come from the Loire valley, with the flinty/minerally, tangy Sancerre and Pouilly-Fumé being the most sought after wines. Worldwide, New Zealand holds sway with its incredibly successful Marlborough region wines with their often pungent, gooseberry fruit flavours. Chile is another southern hemisphere country making excellent quality, more everyday wines, generally with a citrus/grapefruit taste profile. Also, South African examples are up-and-coming with top end wines rivalling those of the classic, traditional regions in Europe. Most Sauvignon wines are unoaked, but occasionally barrel fermentation is used to enhance texture. Depending on the climate, the flavours can range from grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with a fresh acidity and "green flavours" of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and floral (such as elderflower) notes. In warmer climates, it can develop more tropical fruit notes with grapefruit and peachy notes. When matching with food, Sauvignon Blanc adapts well to fish and white meat dishes, vegetarian options including asparagus, and is simply wonderful with goat's cheese.
