Is Sauvignon Blanc overrated? Three myths debunked

The Global Sauvignon Blanc Masters contest is your chance to help demystify the most popular wine in the world and make your Sauvignon Blanc stand out among an ever-growing competition. Enter before 26 August.

In a world where wine consumption decreases, one grape variety resists: Sauvignon Blanc, whose sales increased both in value (by 6%) and volume (by 2%) in the last year, according to WineBusiness. Shortages of Sauvignon from Sancerre or Marlborough are not uncommon, as it can be difficult to catch up with the insatiable demand.

However, some preconceived ideas about Sauvignon Blanc persist, and it’s time we set the record straight about the world’s favourite wine…

New Zealand Sauvignon always taste tropical

Sauvignon Blanc’s success story in New Zealand has inevitably attached it to a particular style – an aromatic, youthful white with exuberant tropical fruits and gooseberry flavours. And if this incredible success worldwide for 50 years means various quality levels have been produced to satisfy the demand, there is more to the country than a generic “New Zealand Sauvignon Blanc”. They are not afraid to experiment with their signature grape variety, and each region has its own flavour profile, from elegant restrained herbaceous styles to rich oaked Sauvignon Blancs.

Good Sauvignon Blanc must come from Loire Valley or New Zealand

For sure, these two regions are iconic and renowned for their Sauvignon Blanc. But the beauty of this variety lies in its capacity to mirror the terroir it was grown in, enabling to produce a vast array of styles. For instance, judges from last year’s Global Sauvignon Blanc Masters competition tasted entries from 14 countries, with highlights from Chile, Moldova, Austria, Italy, South Africa, and Turkey.

Sauvignon Blanc should be unoaked and drunk young

Sauvignon Blanc is an aromatic variety, meaning it usually displays an intense bouquet of aromas that you wouldn’t want to clash with oaky flavours. However, producers are experimenting more with Sauvignon Blanc, using extended lees contact or oak ageing to add structure and weight to the wines. The two Master medallists of last year’s competition, American Clos du Val and Italian Inama Vulcaia Fumé, “both use oak with subtlety and elegance to enhance the natural fruit of the Sauvignon Blanc” according to chairing judge Siobhan Turner MW.

Now is your chance to break the stereotypes and join the Global Sauvignon Blanc Masters 2024, a competition aiming at identifying the best this grape variety can offer, in every style and price range. Entries are open for another month and results will be published in the October issue of the drinks business magazine and online.

Put your Savvy B on the A-list with a medal: enter the competition here before 26 August.

Entries cost £159 ex VAT
For more information contact: sophie@thedrinksbusiness.com