(imageTagFull) Read this article for free: Already have an account? To continue reading, please subscribe: * (imageTagFull) Read unlimited articles for free today: Already have an account? Opinion Zan Lazarevic / Unsplash For summer sipping, it’s hard to beat a well-chilled glass of Sauvignon Blanc. Sure, Pinot Grigio is light and fresh, but it often lacks the lively, vibrant fruit flavours and racy acidity of Sauvignon Blanc. And yes, Chardonnay’s great, but it’s often made in a rounder, richer style (especially when oaked) that doesn’t translate as well on hot summer days.
France’s Loire Valley is considered the homeland of Sauvignon Blanc, but it’s in New Zealand where the grape has been embraced more than any other winemaking region. Producers there have been making boatloads of citrus-driven, sometimes-grassy and typically mouth-watering white wines that have captivated wine drinkers the world over. Tasting New Zealand Sauvignon Blanc next to examples made in other parts of the world — and make no mistake, almost every winemaking region in the world is producing Sauv Blanc — shows the impressive stylistic range the grape offers.
From lean and green to tantalizingly tropical, Sauvignon Blanc is anything but a one-trick pony. And while the flavour profile of Sauvignon Blanc varies from Bordeaux to British Columbia to Spain, South Africa and beyond, most examples share a common trait — they’re rarely, if ever, aged in oak barrels. The wine is typically m.