Although its culture in New Zealand is of recent date—with Sauvignon Blanc vineyards only really coming into their own at the start of the 1990s—the country creates some very good wines of this type, such as those from the popular Kim Crawford estate.
Sauvignon Blanc releases notes of citrus and has a herbaceous character reminiscent of boxwood and blackcurrant buds, supported by a good acidity in the mouth. If you smell three different Sauvignons Blancs one after the other, you will pick up the notes of herbs, grapefruit and lime that are common to the variety. Those from New Zealand tend more towards passion fruit, kiwi and asparagus.
What should be served with sauvignon blanc?
This variety is a good choice as an aperitif and pairs well with goat’s cheese and melon. Since it’s a wine with bite, it can also be served with the main course, particularly seafood, lobster or langoustines (also known as scampi).