For Asian cuisine: Sauvignon Blanc
For years, Sauvignon Blanc has always combined Sancerre and Pouilly-Fumé of the Loire (not to be confused with the Pouilly-Fuissé - a Chardonnay wine from the Mâcon). Today, one of the first things that comes to mind is New Zealand. There grow the most crisp, spicy and fruity wines of this variety.
It is still doubtful whether the Sauvignon Blanc has its home on the Loire or Bordeaux. What is certain, however, is that it came into contact with the Cabernet Franc in Bordeaux at the latest in the 18th century, and that it produced the red Cabernet Sauvignon (see Cabernet Sauvignon). In southwestern France he was mixed in the vineyards mixed with the Sauvignon Vert (also: Sauvignonnasse). He also found some distribution in Chile, where he does not have the freshness and fruit of Sauvignon Blanc. Today, the winemakers pay close attention to the new crops.
Another variant is the Sauvignon Gris, which is spicier, tends to lower yields and usually brings more alcohol. Very rarely is the Sauvignon Rosé found.
When tasting wine, I often have to smile when someone tastes a Sauvignon Blanc for the first time. Especially rural wines are loud and perfumed. The Methoxypyrazine provides an intense bouquet reminiscent of gooseberries and green peppers. As already mentioned, they often have aromas of freshly cut grass, fresh herbs and stinging nettles. Others are characterized by a tremendous fruit aroma such as passion fruit and blackcurrants. Or they smell very strongly of elderberry. This includes a slightly pointed, slightly green acid, the Sauvignon must be very crisp and spicy. So not a nice and certainly not a round Schmusewein. But I can tell you, once you get involved with it - you will really love it! Especially Asian dishes with lots of vegetables, lemon grass, curry and coconut milk combine perfectly with such an explosive wine!
When to drink? As a rule, Sauvignon Blanc wines should be drunk as young as possible, because they live on their great fruit flavor. For large Bordeaux wines the Sauvignon is complemented with Semillon and Muscadelle as Cuvée, then it shows longevity.
Best drinking temperature: 8-10 ° C.
Where is he grown?
In France the top grape variety in the Bordeaux and on the Loire. On the "Silex" stone floors in Pouilly-sur-Loire, the wine gets the typical, appreciated worldwide flavor of fumé. That was also a role model for California (eg Robert Mondavi). New Zealand has been growing Sauvignon since the 1970s, the New Zealanders are considered the classics ("Cloudy Bay"). Chile has once again experienced a tremendous boost in quality. South Africa makes very lively Sauvignons. In Northern Italy (Friuli, South Tyrol) it is one of the most important grape varieties. Valued by connoisseurs: the Austrian (Burgenland, Styria). For a long time underestimated: Germany - best examples: Pfalz, Rheinhessen, Baden and Württemberg!
What else does he fit in?
Sauvignon Blanc is one of my absolute favorites when it comes to Salads and vegetable dishes such as B. casseroles goes. The vegetal aromas complement each other perfectly. Depending on the preparation, they can also be great companions too Fishing, Be shellfish and crustaceans. Simply heavenly are the lighter Sauvignon Blanc wines too fresh goat cheese.
For the Asian cuisine: What else fits?
light Rieslings with residual sweetness adapt as a discreet companion. Bouquet varieties like Gewurztraminer, Muskateller, Scheurebe, Bacchus etc. are great fun for spicy spicy dishes. Try a wine Sweetness!
Back to the grape variety overview.
