Wine

Sauvignon Blanc and Fumé Blanc

A popular and common white found worldwide, Sauvignon Blanc offers a crisp, clean profile with vibrant acidity and a refreshing citrus fruitiness.

“Fumé Blanc” is a name invented by California winemaker Robert Mondavi as a way to distinguish his softer oakier style from the classic un-oaked leaner versions. 

Flavor Descriptors

Almost always quite dry, this typically offers a range of tangy citrus flavors from grapefruit to lime to gooseberry and often a pronounced green grassiness.

Food Pairings

France (Loire Valley, Bordeaux)

Picnic fare, cold chicken, goat cheese, oysters, and scallops.

New Zealand

Shellfish, mildly spicy Asian dishes, asparagus, and lemon risotto.

Americas (especially California)

Roast chicken, pork chops, grilled fish.

Buying, Storing, & Serving

Sauvignon Blanc should be served chilled, but not ice cold.

Almost all Sauvignon Blanc is ready to drink when released, although some of the better French examples can age for up to five years. A general rule of thumb is fresher is better.  

Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-top closures which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.