Sauvignon Blanc 🥂
Photo: Geolina163 & 1971markus on Wikimedia Commons
Last time we looked at Sauvignon Blanc - its history, aromas and flavors. Now, let’s take a look at two different growing regions for Sauvignon Blanc: California and New Zealand.
Sauvignon Blanc is a white wine made from the same grape variety, but the wines produced in California and New Zealand are different because of their climates.
California Sauvignon Blanc generally comes from a warmer climate, which alters how the grapes ripen on the vine. The warm weather causes the grapes to develop higher sugar levels and lower natural sharpness, or acidity. As a result, the final wine usually features dominant flavors of ripe fruits like melon, peach, and citrus. The texture of the wine tends to be smoother and less sharp on the tongue.
In contrast, New Zealand Sauvignon Blanc is mostly grown in the Marlborough region, which has a much cooler ocean climate combined with high levels of sunlight. The cool nights keep the natural acidity levels high, giving the wine very sharp, crisp, and refreshing flavors. New Zealand versions have aromas and flavors of grapefruit, lime, passion fruit, fresh-cut grass, and green bell pepper.
In summary, when comparing the two side-by-side, the differences come down to acidity and flavor profiles. California versions are less tart, have a heavier or smoother texture, and lean toward sweeter fruit flavors. New Zealand versions are highly tart, feel lighter in the mouth, and lean toward green herbs and citrus flavors.