Sauvignon Blanc, also called Fumé Blanc, has a distinct flavor signature: crisp, dry and grassy, with a lively acidity. The wine-making technique (whether it received oak aging or not) and the growing climate both influence the taste dramatically. Sauvignon Blancs from warmer climates often have melon and tropical fruit flavors, whereas cooler temperatures tend to produce wines with higher acidity, herbaceous notes and clean citrus flavors.

Best paired with shellfish, seafood, poultry and other white meats. Complements plain, simply prepared seafood and holds up nicely to herbs.