Sauvignon Blanc vines tend to be quite vigorous growers, so it is especially important to manage the canopy by careful pruning and even by thinning leaves and shoots to direct the plant’s energy towards ripening the fruit.

With naturally high acidity, Sauvignon Blanc is often described as tangy, tart, nervy, racy, or zesty, and this character pervades even sweet and dessert versions. Barrel-fermentation, although not commonly used for this variety when compared to Chardonnay, can also modify the Sauvignon Blanc aroma and add complexities.

Blending Sauvignon Blanc with Semillon is a common practice that can add richness and an extra element of figs to the aroma, softening the sometimes abrasive Sauvignon Blanc character.

Sauvignon Blanc is probably the best dry white wine to accompany the greatest variety of foods as it can handle components such as tomatoes, bell peppers, raw garlic, smoked cheeses or other pungent flavours that would clash with or overpower many Chardonnay’s and almost all other dry whites.

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