The demanding grape only ripens completely in warm sites. It should be planted in good, south-facing sites that are not too high in altitude. It prefers somewhat barren ground to heavier soils, but thrives best in good, deep soil. Yields are average. It achieves ripeness levels on a par with Silvaner.
Sauvignon Blanc numbers among the wines that have a wealth of aromas and flavors. Dry versions are redolent of bell pepper, black currant, citrus fruits, and gooseberry. In general, they have a fairly pronounced acidity that lends them a fresh character.
Although this white grape is grown primarily in southwestern France, it has made great inroads in recent decades and is now cultivated around the world.
With ca. 80,000 ha worldwide, Sauvignon Blanc is one of the most widely planted white grape varieties. Historical documents show that it was in France by at least a.D. 280, where it was cultivated in the Loire Valley before spreading elsewhere.
In the meantime, there are now ca. 600 ha of Sauvignon Blanc vines in Germany, primarily in the Pfalz, Rheinhessen, and Baden, and to the suprise of some, a number of these wines have received very high marks at international tastings in recent years.
The wines are excellent with fish, seafood, and vegetable dishes, as well as pasta in creamy sauces. Highly recommended is a glass of Sauvignon Blanc with goats’ milk cheese. It is also popular solo, as an apéritif.