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Talking about New Zealand, what is the first thing that comes to your mind? Is it “The Lord of the Rings”? New Zealand is the new rising winemaking area over the past decade and you would never forget the taste of their Sauvignon Blanc once you have tried. This is the reason why it is overwhelmingly popular in the world.
Sauvignon Blanc is one of the most widely planted wine grapes in New Zealand, especially in its key wine region, Marlborough. It is cool and has prolonged sunlight. Sauvignon Blanc produced in Marlborough is fruit-forward and with herbaceous characters and the flavours of gooseberry.
Sauvignon Blanc has a wide range of styles and flavours. Let’s talk about 3 main styles of Sauvignon Blanc!
1. Classic style of New Zealand Sauvignon Blanc
The classic New Zealand Sauvignon Blanc is fruit-forward with herbaceous character and intense flavours of gooseberry. It continues to provide an inimitable green yet tropical palate with mouth-watering acidity.
Depending on how ripe the grapes are when the wine is made, the flavour will be different.
Ripe Sauvignon Blanc brings the flavour of tropical fruit, such as lychee and passion fruit , and low in acidity while less ripe ones have citrus fruit flavour, such as lime and grapefruit, and higher in acidity.
2. Blended with Semillon
Semillon brings a fuller body and lower acidity to the wine while Sauvignon Blanc gives a thinner body and high acidity. Blending the two together creates a wine of depth and richness in terms of texture and flavour. It is a common way to blend Sauvignon Blanc with Semillon in New Zealand and Bordeaux.
3. Barrel Fermented
Once-used or old barrels play a major role in the most successful oak-influenced Sauvignon Blanc styles. The beauty of barrel-fermented New Zealand Sauvignon Blanc is in its rich texture: mouth-filling and very satisfying.
So, why not a glass of New Zealand Sauvignon Blanc in hot summer?