Sauvignon Blanc
If you’ve had just one wine from New Zealand, it probably was a Sauvignon Blanc. The grape makes up a mind-boggling 72% of wine production in New Zealand.
Most Sauvignon Blanc is like a friendly puppy—bursting from the glass and ready to play. This is not a wine that makes you hunt for flavors and aromas—they are right up in front, ready to get noticed. New Zealand Sauvignon Blanc has the classic herbaceousness of the grape—you might taste a little bell pepper and jalapeño—combined with ripe fruit: think passion fruit and pink grapefruit. These wines are also often compared to gooseberries—small, green fruits that have a burst of tartness just like the wine.
For example, when we talk about white wine from Sancerre in France, we know it is Sauvignon Blanc without saying it. But in New Zealand, the rules are a little looser, and the grape name will be front and center. When you buy a bottle, you know that at least 85% of the wine is made in the year and from the grape on the label—but that’s about it.
