If you like fruitier sauvignons…
A riper, more brightly fruity style of sauv blanc comes from the south of France, Chile, Australia and California (the unoaked style). Here, the citrus is more juicy, the sun-kissed grapes giving a generally riper character, though do note that in coastal regions of Chile, the cooler climate gives rise to some leaner styles. South Africa’s sauvignons often have a grassier streak but they still display plenty of juicy fruit. Can anything taste quite like sauvignon blanc from the Marlborough region of New Zealand’s South Island? The particular conditions – long hours of intense sunlight, cooler nights, a slow growing season – deliver sauv blancs of particularly concentrated aroma and flavours: gooseberry, passion fruit, tomato leaves, a blast of citrus… it’s no wonder this style is so loved.
So, if truly scrumptious, fruit-driven sauvignon blanc is your scene, I suggest you head to Spain for Rueda’s limey verdejo. Indeed, verdejo is sometimes blended with sauvignon blanc for a really interesting take on the style. Or head to the country’s north-west and Galicia’s peach-tinged albariño. You may also enjoy a chilled Aussie dry riesling – the lime-shot of a white really should satisfy and, importantly, will match similar dishes as New Zealand sauv blanc, so spicy seafood in particular.
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