Sauvignon Blanc

Sauvignon Blanc is popular as dry wine and is sometimes labeled as "Fumé Blanc”. Sauvignon Blanc is usually quite distinctive due to its distinctly sharp and aggressive smell. it also tends to pick up the smell of a
”cat box” when the grapes lack exposure to sunlight. this vine is also an aggressive and rigorous grower. the canopy thus has to be timely pruned and leaves thinned to collimate the plant’s energy towards ripening of the fruit. It has a high acidity level and thus is always tangy,nervy,tart,racy and these characteristics still remain in its sweet and dessert versions.

History
The first cuttings of Sauvignon Blanc was brought to California in 1880’s by the owner of Cresta Blanca  winery. whereas other cuttings came from Sauternes Chateau Y'Quem , i.e. world’s famous dessert wine. this wine is mainly blended with Semillon to add richness and fruity tangs of fig and softening the otherwise hard sauvignon wine.
Clonal selection and viticulture practices exposed the grapes to more sunlight and this developed a melon like aroma in the wine. Development of hardier clones has helped production levels, which were irregular in humid climates, due to this variety's propensity to develop "powdery mildew" and "black rot". Barrel-fermentation is also used for modifying its complexities and aroma.
Botrytis cinera also known as “noble rot” concentrates the grapy flavor to the dry wine type when it is allowed to hang more than its normal ripening point. the blending of this wine is widespread in the Graves districts of France.

Region
California made wines out of the Sauvignon grapes for a long time. but there was no uniformity style, while some made bone dry wines the other made very sweet dessert style wine. the Loire valley wines are usually made of oak. the California Sauvignon Blanc’s that are 100% varietal and most likely without oak in fermentation or aging  are most often bottled in Bordeaux-style bottles.
Besides France and California, Sauvignon Blanc also is produced successfully by New Zealand and South Africa , Chile, Argentina, and, to lesser degrees of production, Washington State, Australia, and Italy, where it is expanding. With fairly good tonnage per acre and lacking the inflationary consumer demand of Chardonnay, Sauvignon Blanc is often a very good value.

Food pairing
Fumé Blanc’ are very versatile in accompanying foods and can handle components such has tang of tomatoes,peppers,raw garlic,cilantro,smoked cheese and any other pungent flavors that would overpower almost all other dry whites. In actual fact, Sauvignon Blanc is the best dry white wine that accompanies a greatest variety of food.