Green

The Sauvignon Blanc grape is a bright and shining universe – possibly the one possessing the strongest light among them all. Its nature is a light beam that cannot be blocked in any way. But even this shine has different degrees.

New Zealand – its colour is green, its season is spring

No other Sauvignon Blanc shines better than New Zealand’s. Its colour is green, its season is spring, when nature awakens and the colours return. It might sound like a paradox, yet the truth is that the fruit of New Zealand Sauvignon Blanc is vegetal. It’s the freshly cut grass we are instinctively attracted to as a child. You cannot get bored by the aroma of grass. But since we are talking about vegetables, we shouldn’t forget about paprika, celery and asparagus either, which doesn’t match up with any wine with the exception of Sauvignon Blanc.

Starting off from dark green, we gradually reach the fruit, most importantly gooseberry. But even the green New Zealand ones have fruitier fruit. Among the flavours the Hungarian palate is the most familiar with, elderflower cordial is the most important alongside the hard-fleshed green peach and lemon. Palates that were trained in other places recognise different fruits when they taste a Sauvignon Blanc, they mostly mention kiwi fruit and passion fruit, the latter that is the crop of passion flower that is incredibly rich in symbolism. 

 

 

Loire – the warmer tone of green

Sauvignon Blanc was born in this undulating French region. Anyone who tastes a Sancerre or a Pouilly-Fumé will encounter a cultured zestiness instead of raw power, not with the dark green shade but with a warmer tone in which even yellow dawns through slightly. The Loire is silent and poetic. 

The wine of May: the freshness of the spring meets with the joviality of the summer in it. Its shine is not blinding, its intensity is not so staggering as that of the New Zealand ones but its texture is denser, the material is thicker and the details are more elaborate. Its elegance is partly owing to the fact that the soil’s calcareousness and stoniness manifest themselves in cooler sobriety in the wine. With every gulp, it reminds us that the main point of Sauvignon Blanc is tension. 

 

 

Alpine sunshine

The variety has gained a great cult status in the area of the former Austro-Hungarian Empire and it’s focused on two such provinces that are located on the southern borders of Austria, slipping into Slovenia and Italy. The power of the sunshine and the cool air of the Alps mixes in the wines that are made from here.

 

 

What should you drink it with?

Sauvignon Blanc is in its element at the table. Its repertoire is extremely broad. 

It loves everything that’s green. There’s no better choice with it than green salads, especially if you also add young goat cheese or feta. At the table, Sauvignon Blanc is the only ally of asparagus, which otherwise resists all other wines. 

It loves everything that oozes water: such as fish, shellfish, crab and octopus. The special talent of Sauvignon Blanc lies in the fact that it even handles the boldly and richly-spiced Asian seafood. It’s not even garlic, citrus fruit or hot spices that can beat it. Staying in domestic waters, Sauvignon Blanc gets on well as much with the drier zander and pike as with the fattier tench, crucian or carp; with crayfish made on parsley butter, the harmony is plain heavenly. 

 

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