How about what makes oaked wine taste different from unoaked wine? 

Do either of these questions feel like reading a foreign language? 

It will all make sense with this short read. It can be difficult to pick out the nuances between different white wine varieties and to understand the subtle (and sometimes not-so-subtle) differences between them.

Whether you’re new to the world of wine, or an enthusiast expanding your knowledge, there is always something more to learn. 

We’ll look at the differences between Chardonnay vs Pinot Grigio vs Sauvignon Blanc, breaking down their histories, tasting notes, and some recommended food pairings. We’ll answer some common white wine questions, like, “Is Sauvignon Blanc sweet or dry?”

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An introduction to 5 popular types of white wines

It’s nice to know the most common varieties of white wine. There are many – oh so many – white wines to choose from. For the sake of brevity, we’ll share five of our favorites. 

Chardonnay

When people think of white wine, most immediately picture Chardonnay. Rightly so, as it is the most popular white wine varietal in the United States. 

Chardonnay represents a span of styles depending on the winemaking methods, including oaked and unoaked. A glass of Chardonnay can be anything from buttery and creamy to minerally and bright. It is often quite dry, with a medium to full body and hints of butter, tropical fruit, and spice. 

The range of flavors from bottle to bottle and vineyard to vineyard suggests why Chardonnay has launched to fame – there’s a glass for everyone and most taste preferences.  

Pinot Grigio

Pinot Grigio is the second most popular white wine variety sold in the United States. It has a great balance of being dry to off-dry and crisply refreshing, with notes of pear and mineral on the nose. 

You’ll find Pinot Grigio pairs really well with lighter fare and seafood, and is equally as wonderful when enjoyed simply as a cocktail.

Sauvignon Blanc

Like Chardonnay, Sauvignon Blanc is a white wine with a variety of styles and flavors. It often offers a bold punch of acidity and can range from tropically fruity to green and herbaceous to earthy and flinty. Indeed, no two bottles of Sauvignon Blanc are alike, making it a fun white wine to explore. 

Sauvignon Blanc is slightly less popular than Chardonnay or Pinot Grigio. It didn’t achieve international recognition until the 1980s. Staunch Chardonnay and Pinot Grigio drinkers may be surprised to find they even prefer Sauvignon Blanc after exploring this crisp, zesty wine. 

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Riesling

Riesling is a white wine from Germany and can lean from very sweet to bone dry. The sweet varieties age quite well – and there are many Riesling dessert wines on the market. 

Rieslings are aromatic white wines with floral notes and hints of mineral, petrol, and earth. They pair beautifully with spicy foods, especially Asian cuisine. 

Gewürztraminer

Gewürztraminer is an incredibly aromatic and vivacious white wine. For all its vibrance and versatility, it’s probable you’ve never heard of or tried it. Quite popular in Europe, white wine Gewürztraminer hasn’t achieved recognition in the United States as much as some of its other white wine relatives.

Gewürztraminer is alluring and exotic. It’s also the perfect drink for many situations, from a light summer brunch to a heavy Thanksgiving feast. As far as tasting notes, think rose petals, lychee, and the aromas of pumpkin pie spice – from nutmeg to cinnamon to clove. It can be bone dry to slightly sweet.

Having reviews these selections of the white wine family, there are three whites that are often compared – and confused – Chardonnay, Pinot Grigio, and Sauvignon Blanc. 

These popular white wines have quite a lot in common, which is why it’s easy to confuse them. All three are made from just the flesh of the grapes, not the skins. They vary in flavor depending on the region from which they originated, as well as individual choices made by the winemakers. 

There are distinctive differences that set Pinot Grigio, Sauvignon Blanc and Chardonnay apart.

A comparison of Pinot Grigio and Sauvignon Blanc

At a glance, Pinot Grigio and Sauvignon Blanc seem quite similar in the glass. We’ll start by looking back at their origins.

Pinot Grigio vs Sauvignon Blanc: Grapes

Both Pinot Grigio and Sauvignon Blanc grapes originated in France, but they do not look alike.

Grigio means “grey” in Italian, and so Pinot Grigio is aptly named because the grapes have a dusty greyish skin. Pinot Grigio grapes are also used to make Pinot Gris, the richer French wine style. 

Sauvignon Blanc grapes are bright green, round, and densely clustered. They ripen early and can be grown in a variety of climates. These grapes are especially reflective of their terroir, or place of origin, and the flavors imparted by each region become quite obvious in the finished wine. 

Pinot Grigio vs Sauvignon Blanc: Region

The grapes of both Pinot Grigio and Sauv Blanc originated in France, but neither found their fame there. 

Instead of opting for a rich style like the French Pinot Gris, Italian winemakers produce a dry, simple style of wine to work well with most meals and be very easy to drink. Pinot Grigio is most widely grown in Italy, particularly in the North Eastern regions of Lombardy, Veneto, and Friuli. 

Sauvignon Blanc found international recognition once it moved to New Zealand. There, the sandy soils and cool climate produce some of the most popular Sauvignon Blanc wines, with particularly fruity, ripe, and pungent flavors. 

While Pinot Grigio is the more popular of the two, Sauv Blanc is grown in more regions around the world. 

Fantastic Sauvignon Blanc vineyards can be found in France, South Africa, California, New Zealand, Australia, and Chile. Whereas Pinot Grigio is mostly grown in Italy, France, Austria, Germany, and California. Our “Little Sister” was judged Best California Sauvignon Blanc by the Orange County Wine Society and Sunset Magazine.

Pinot Grigio vs Sauvignon Blanc: Tasting Notes

Despite having similar hues, Pinot Grigio and Sauvignon Blanc have different flavor profiles. Pinot Grigio is usually softer, more subtle, and smooth, making it popular with wine drinkers beginning their explorations. Conversely, a bright, zesty glass of Sauvignon Blanc can be bold, yet can have very subtle nuances of flavor. 

Additionally, amongst wines of the same grape varietal, Sauvignon Blanc varies significantly depending on the region from which it originates. One particular glass could have hints of lime, passionfruit, peach, or grapefruit. A Sauvignon Blanc from Loire Valley, France will be flinty and earthy, while a Sauv Blanc from Marlborough, New Zealand will be more fruit-forward and bright. 

That being said, all Sauv Blancs share a similar characteristic of acidity and distinctive green notes. These green notes come from chemical compounds called pyrazines, which impart flavors of gooseberry, grass, or bell pepper into the wine. 

Pinot Grigio is a white wine with much lighter citrus notes, and peach or green apple flavors. This is not to say Pinot Grigio is not bright and zesty. In fact, if harvested early, the grapes can give quite a  punch to wine, but when comparing Pinot Grigio to Sauvignon Blanc, the latter almost always shows as brighter with more acidity. 

On the nose, a glass of Pinot Grigio will have delicate aromas of honeysuckle or spice, as opposed to the freshly cut grass and bright citrus scent of a Sauvignon Blanc. Indeed, Sauv Blanc is the most aromatic variety of the two.

When comparing Pinot Grigio to Sauvignon Blanc, Pinot Grigio is just a bit softer on both the nose and the palate.

Pinot Grigio vs Sauvignon Blanc: Food Pairings

It’s not surprising that Pinot Grigio and Sauvignon Blanc pair well with different dishes. 

The more delicate Pinot Grigio pairs perfectly with fish and seafood, particularly shellfish. As an Italian wine, it’s a natural complement to your favorite pasta dish, cream sauces, and other lighter Italian cuisine. It also has a special affinity with mozzarella. 

While Sauvignon Blanc is also delicious with seafood and shellfish, its bright, acidic flavors are particularly well suited for goat cheese, mild vinaigrettes, white meats, and spiced herbal fare. 

Differences between Chardonnay vs Sauvignon Blanc

Chardonnay is the most consumed white wine in the world, so no white wine comparison would be complete without it. Usually quite dry, with rich, fruity flavors, Chardonnay is a favorite of many. 

But how does it stack up against Sauvignon Blanc? 

Chardonnay vs Sauvignon Blanc: Grapes

Chardonnay and Sauvignon Blanc grapes look very similar. They both originate from France and are round and green in appearance, generally growing in tight clusters. Sauvignon Blanc grapes will grow in slightly looser clusters than Chardonnay grapes, but this does vary.

Chardonnay and Sauvignon Blanc hale from different parts of France. Sauvignon Blanc grapes come from Bordeaux, whereas Chardonnay grapes are from Burgundy and are used to make both white wines and sparkling wines, including Champagne, specifically from the Champagne region. 

Chardonnay vs Sauvignon Blanc: Region

Both of these wines are grown all around the world in many of the same regions, including France, New Zealand, Australia, South Africa, and the United States. 

Sauvignon Blanc is a much more popular choice in Chile, whereas Chardonnay is more common in Italy, Canada, and the United States.  

Chardonnay and Sauvignon Blanc both do well in a cool climate like West Sonoma County. You can try ours at a Sebastopol wine tasting at our winery estate, which is the top-rated boutique wine tasting Sonoma County experience.

Chardonnay vs Sauvignon Blanc: Tasting Notes

Perhaps the easiest way to differentiate Chardonnay vs Sauvignon Blanc is to taste them. Chardonnay is richer and fuller-bodied, sometimes with a viscous mouthfeel. Sauvignon Blanc can be more light, bright, and herbaceous. 

Both Chardonnay and Sauv Blanc are traditionally quite dry, but some Sauvignon Blancs contain residual sugar, making them sweeter. Sauvignon Blanc can be made into a dessert wine, which is very sweet. 

Sauvignon Blanc offers a broader spectrum of sweetness. 

Both wines are incredibly diverse in flavor, as they are both very expressive of their terroir. In cool regions, Chardonnay will have a medium body, more acidity, and flavors of apple, pear, and green plum. A cool climate Sauv Blanc can have simultaneous hints of green apple and asparagus, or gooseberry and green bell pepper.

In warm regions, Chardonnay develops more notes of banana, mango, melon, and fig, while a Sauvignon Blanc will have sweeter flavors of passionfruit, pineapple, or fresh peach. 

Another contributing factor to the taste of a wine is the barrel in which it was fermented. Those that are fermented in oak barrels – a common practice for Chardonnay winemakers – are referred to as “oaked.” 

Sauv Blanc is usually fermented in stainless steel tanks in order to preserve the crisp zestiness of the wine. However, some winemakers choose to alter the flavor by experimenting with oak barrels to broaden and smooth the flavor profile. 

Wines that are oaked and have often gone through a process known as malolactic fermentation will soften acidity and contribute notes of butter, vanilla, hazelnut, spice, or honey. Therefore, if you enjoy a classic New World Chardonnay, you might prefer a Sauvignon Blanc that has seen some oak, as they will share some similar notes. 

Likewise, if you aren’t a fan of oaked flavors, unoaked Chardonnay is also available. These wines have more minerality and acidity than a common Chardonnay. This is often the style of White French Burgundy, which is made entirely of Chardonnay grapes.

Chardonnay vs Sauvignon Blanc: Food Pairings

Chardonnay, as a full-bodied wine, pairs well with a number of foods. Try it with creamy soups and sauces, rich fish and poultry dishes, and soft cheeses. 

But stay away from the cream when it comes to Sauv Blanc. Instead go heavier with the herbs, or think light and citrusy, like a summer salad or fresh, green vegetables.

Finding the best white wine for you 

This guide gives everyone a little bit to sip on.

Looking for your next white wine to purchase?

Beginner wine drinkers often opt for a Pinot Grigio. But we encourage those that enjoy rich, dry wines to try a Chardonnay. 

The best Sauvignon Blanc for Pinot Grigio lovers might be a fruity, off-dry Sauv Blanc from New Zealand. If you’re usually a Chardonnay drinker, the best Sauvignon Blanc might be a lightly-oaked Sauvignon Blanc from California or France.

And to all of our white wine drinkers (whether adventurous beginners or enthusiasts), it’s time to enjoy a crisp Sauv Blanc, like our very own, award winning, Little Sister Sauvignon Blanc.

Whether you like sweet white wine, semi-sweet white wine, or completely dry white wine, there is a Sauvignon Blanc for you. While traditionally dry, Sauvignon Blanc wine can be created with a whole range of sweetness. In fact, some Sauvignon Blanc is sweet enough to be a dessert wine! 

But what makes Sauvignon Blanc sweet, and how sweet is Sauvignon Blanc wine? Is Sauvignon Blanc sweet because of the region it’s from, the winemaking techniques, or something else entirely?

Let’s take a look at Sauvignon Blanc wine to understand its diverse range of flavors, and learn when Sauvignon Blanc is dry or sweeter, so you can find the perfect bottle.

What is Sauvignon Blanc and how does it taste? 

Sauvignon Blanc is a highly acidic white wine that hails from Bordeaux, France. It found international fame after Marlborough, New Zealand began marketing it, and soon it became a popular choice for vineyards in Chile, South Africa, Australia, and California. 

Sauvignon Blanc grapes are actually the 8th most popular wine grape variety in the world. These round, green grapes can survive in a variety of climates and conditions, and take on entirely different flavor profiles depending on the soil, region, and weather. 

Because Sauvignon Blanc is so terroir-driven, it can be difficult to describe exactly what Sauvignon Blanc wine tastes like. There are a whole range of flavors, from earthy to herbal, to boldly fruity and tropical. The flavor changes dramatically depending on a multitude of factors including the time of harvest, and even fermentation methods. 

If harvested early, you might taste zesty lime or tart gooseberry and the herbal flavors will be more prominent. A more ripe Sauvignon Blanc grape might yield flavors of passionfruit or fresh white peach in the resulting wine. 

Sauvignon Blanc wine from the Loire Valley has a smoky, flinty, mineral-like quality, while Sauvignon Blanc from Marlborough, New Zealand is more grapefruity. 

Whether Sauvignon Blanc is sweet or dry, it will always display its crisp, bright, refreshing acidity. But why is one Sauvignon Blanc sweeter than another? 

Why is Sauvignon Blanc sweet or dry? 

The majority of Sauvignon Blanc is dry, which simply means, “not sweet.” In fact, if you compare a dry Pinot Grigio vs Sauvignon Blanc, the former is usually slightly less dry and acidic on average. And, while some may consider Chardonnay to be the driest of dry white wines, some Sauvignon Blanc wines are leaner, crisper, and drier still. 

In general, Sauvignon Blanc is dry by design. It is most often fully fermented to eliminate all residual sugar through fermentation. The experience of dryness may be due to its high acidity, and partly to its grassy, herbaceous green notes. These green notes come from pyrazines, which are chemical compounds that can lead to hints of bell pepper, grass, asparagus, jalapeño, and other vegetal flavors. 

Winemakers make Sauvignon Blanc dry by allowing the yeast to completely convert the grape juice sugars into alcohol during the fermentation process. This results in a drier wine since there are little-to-no residual sugars. 

Not all Sauvignon Blanc is dry though. And some may be perceived as sweeter depending on who is drinking it. Everyone experiences sweetness just a little bit differently.

What one person thinks is a sweet white wine could be considered a semi-sweet white wine to others. And, even if the wine is dry, it can seem sweeter because of fruity or floral aromas and flavors. The sensation of sweetness can also be influenced by tannins, acidity, and alcohol levels.

And, some Sauvignon Blanc is quite sweet. This can be due to several factors, primarily the choices of the winemakers. Let’s take a look at just a few reasons Sauvignon Blanc is sweet. 

Effects of region

As we mentioned before, Sauvignon Blanc is very expressive of its terroir. Certain wine growing regions produce Sauvignon Blanc that is sweeter than others due to length of time the grapes can remain on the vines to ripen. 

Sauvignon Blanc is sweeter when the grapes are grown in warmer climates. That’s because in cool to cold climates, the wines produced have higher acidity and must be picked earlier. Cooler regions also produce wine higher in pyrazines, whereas warmer climates will have riper fruit flavors of passion fruit and guava that can impart more sweetness. 

You may be surprised to learn then that many of the sweet white wine Sauvignon Blancs come from cool regions. This is often a necessary balancing act. 

The Sauvignon Blanc wines from New Zealand are often extremely acidic. So acidic, in fact, that some sugar is needed to counteract the tartness. The winemakers in New Zealand often choose to leave a bit of residual sugar in their wine for added richness. If they did not, it could be quite austere. 

For this reason, many semi-sweet white wines come out of New Zealand. And, some wines sweeter still come from California. 

Many Sauvignon Blanc wines from California are bone dry. To see if your Sauvignon Blanc is sweet, check the label. If you see that the wine has around 14 percent alcohol by volume or higher, you can expect it to be dryer.

Effects of winemaking techniques

Residual sugar isn’t only used in Marlborough Sauvignon Blanc Wines. Some winemakers choose to leave residual sugar in their wines to create semi-sweet white wines. And residual sugar isn’t the only way that winemakers can make Sauvignon Blanc that is sweet.

The vessel in which Sauvignon Blanc grape juice is fermented really affects the flavor profiles. Sauvignon Blanc wines are predominantly fermented in stainless steel tanks. This helps to preserve the high acidity and herbal flavors Sauv Blanc is best known for. 

If the winemaker chooses to use oak barrel fermentation or aging on their wine, however, it can transform the taste. Contact with oak can add sweet flavors of vanilla, key lime pie, creme brulee, butter, and a hint of spice. 

And oaked Sauvignon Blanc can be experienced as sweeter not only because of these dessert-like aromas and flavors, but also because the oak softens the acidity and the green vegetal flavors of classic unoaked Sauvignon Blanc while preserving the lush fruitiness. But the experience of sweetness does not make a wine “not dry.” Dryness is specifically related to sugar content.

Oaked Sauvignon Blancs can be acidic. Even if Sauvignon Blanc is sweet, it still retains good acidity and a full body. But, oak offers a richer, creamier texture. An interesting side effect of oak barrels is that oaked Sauvignon Blanc often improves with age. 

So if you are hoping for Sauvignon Blanc that expresses a hint of sweetness, you might look for wines that have been oaked, or that contain an amount of residual sugar. 

Effects of temperature

The temperature at which you drink your wine can have a surprisingly large effect on its flavor. If your wine is too warm, you lose out on some of the delicate flavors. If your wine is too cold, say below 50 degrees, the aroma and taste will become muted. 

That means a sweet white wine might seem like a semi-sweet white wine, or even an off-dry white wine if you drink it at too cold of a temperature. 

So, if you prefer sweet white wine, you may want to chill your wine a bit less, and if you prefer drier white wine, you may like your Sauvignon Blanc at temperatures between 45 to 50 degrees Fahrenheit. Keep in mind, chilling wine below 50 degrees diminishes the flavors. This is true for both good and bad flavors. A finely made Sauvignon blanc is best enjoyed at 55-58 degrees.

Effects of harvest time

As we previously mentioned, the time of harvest really affects the fruit flavors in Sauvignon Blanc. If you harvest early, you will get a more tart, citrusy Sauv Blanc with notes of lime, grapefruit, or mouth-puckering green apple. These wines are typically experienced as dryer because of the acidity.

In a later harvest, Sauvignon Blanc grapes become sweeter. That’s because when grapes are left on the vine through peak ripeness; they can also begin to dehydrate and the sugars become more concentrated. Sweet and semi-sweet white wine Sauv Blancs can be made from these and will usually have more stone fruit flavors or tastes of guava and passionfruit. Again, this is almost entirely related to the winemaking techniques applied. A fully ripened grape is often made into a dry wine by allowing full fermentation.

In certain regions, Sauvignon Blanc wine is made sweet because the winemakers let it develop Botrytis cinerea, the grey fungus also known as “noble rot.” This can produce incredibly sweet white wines and is how Sauvignon Blanc dessert wines are made. 

Sauvignon Blanc dessert wine

Sauvignon Blanc grapes are used to make the famous Bordeaux dessert wine, Sauternes. Sauternes wine is typically a blend of Sauvignon Blanc and Semillon or Muscadelle grapes. These grapes have been affected by noble rot.

To qualify for the label of Sauternes, wines must have at least 13% alcohol level and pass a taste test to show the Sauvignon Blanc is sweet, and noticeably so. These wines have the potential to age for even over 100 years.

As the wine ages, its yellow color becomes darker and richer. When it reaches the color of a copper coin, you know the Sauvignon Blanc is extra sweet. It will also have developed extra complex layers of flavor. If you like sweet white wine, this might be something you would like to try! 

In addition to the infamous Sauternes wine of Bordeaux, many winemakers choose to make dessert wines purely from Sauvignon Blanc grapes. In South Africa, New Zealand, and Chile, you can find vineyards that make late harvest and noble rot wines from 100% Sauvignon Blanc. 

These wines will have flavors and aromas of fig, quince, apricot, caramelized ginger, almond paste, and orange peel. This Sauvignon Blanc is sweet, with delicate, bright acidity. 

Finding your perfect Sauvignon Blanc wine

By now we hope we have fully answered the question: “Is Sauvignon Blanc sweet or dry?” Sauvignon Blanc wine is anything you want it to be. Halleck Vineyard’s Little Sister Sauvignon Blanc wine is dry, crisp, and acidic by nature, but Sauvignon Blanc can seem sweeter if it is oaked. Late harvest or dessert wines contain high residual sugars, so are definitely sweet. 

Sauvignon Blanc is so incredibly diverse that there is a bottle for everyone. In fact, we highly recommend having some Sauvignon Blanc wines at your next get together or virtual wine tasting. You can find bottles in a range of flavors and sweetnesses that anyone can enjoy. 

If you do a little research, and read through the wine labels, we are sure you will find a sweet, semi-sweet, or dry Sauvignon Blanc that perfectly suits your tastes. 

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Where did Sauvignon Blanc come from, and what makes it so distinct? Does Sauvignon Blancs taste different depending on where they are made? And what are the best Sauvignon Blanc food pairings?
We’re here to answer these questions and more in this definitive guide to well-loved Sauvignon Blanc wine. 

What is Sauvignon Blanc wine, and where did it come from? 

Sauvignon Blanc wine is a very distinct beverage. It’s known for its high levels of acidity, low levels of sugar, and notes of tropical fruit and herbaceous notes. 

The name Sauvignon Blanc comes from the French words “savauge” (wild) and “blanc” (white). This wine is indeed quite wild, both in taste and origin. The green-skinned grapes from which it’s made grew like weeds throughout France where it was discovered in the 18th century. 

And, in case you were wondering, Cabernet Sauvignon is indeed related to Sauvignon Blanc. In fact, Cab Sauv is a cross of Sauvignon Blanc and Cabernet Franc grapes. 

Sauvignon Blanc grapes are round in shape and hang in small, dense clusters. They can grow in a range of climates, but fare particularly well in dry, sunny regions. These grapes are also affected greatly by the terroir (soil content, weather, etc) of their region.

Sauvignon Blanc wine grapes first originated in the Bordeaux region of France, but have since become popular in New Zealand, California, and Chile. In fact, it was New Zealand that really put Sauvignon Blanc wine on the map in the 1980s. 

Before the 1980s, Sauvignon Blanc was primarily popular in France – but under a completely different name. The grapes traveled from Bordeaux to the Loire Valley, where they were marketed under the name “Sancerre” (san-SER) after the region they were made in. All wines in France are described by their place of origin, not the grapes from which they are made.

Sancerre made quite the buzz in Parisian nightlife, where it was regarded as a delightfully drinkable white wine both with and without food. It was unique because of its green and seasoned flavors and became a very hip varietal in bars and bistros. 

Sauvignon Blanc wine didn’t really hit the international market until it debuted in Marlborough, New Zealand. New Zealand, like California and much of the wine world, use the actual grape name, Sauvignon Blanc, and the wines they sold were crisp, refreshing, and incredibly affordable. The world took notice. 

Soon after, winemakers in Sonoma and Napa, California, Casablanca, Chila, and even Stellenbosch, South Africa were scrambling to make their own Sauvignon Blanc wines. The popularity took off, and the variety of tastes and types of Sauvignon Blanc increased tenfold. 

How is Sauvignon Blanc wine made? 

Sauvignon Blanc is relatively simple to make. In order to embrace the bright, fruity flavors of the wine, Sauvignon Blanc is seldomly aged in oak barrels, but instead in stainless steel tanks. The wine is fermented at low temperatures (between 42° to 50° F) to retain as much of the grape’s fruitiness as possible. 

After a few rackings, the wine is fined, filtered, and then bottled within just a few months after fermentation. Sauvignon Blanc is a wine best enjoyed young to appreciate its true acidity, so it’s not uncommon for a Sauvignon Blanc wine that was fermented just five months ago to show up at your dinner table. That said, a finely made Sauvignon Blanc can be aged and delicious for as long as a decade.

When Sauvignon Blanc is fermented, the winemakers usually wait for all the sugars to convert to alcohol. This gives the wine a moderate-to-high alcohol content (usually between 12.5–14% alcohol by volume) and a dry finish. 

Is Sauvignon Blanc wine dry or sweet? 

Since Sauvignon Blanc is usually made in a dry style, which means there is little residual sugar once the grape juice has been converted to alcohol by yeast. Still, one needs to ask — is Sauvignon Blanc sweet? 

Some winemakers, however, (particularly those in the Marlborough region of New Zealand) choose to make sparkling wine out of their Sauvignon Blanc grapes and leave in a hint of sugar for added richness. 

A few grams per liter of residual sugar is still considered a dry wine, so the majority of Sauvignon Blanc wine ranges from completely dry to off-dry. The tropical fruity qualities of some Sauvignon Blanc wines might make them seem a little sweeter than they really are. But the hint of sweetness is balanced out by the bright acidity in this bold varietal. 

Just as Gewurztraminer wine is often made sweet with residual suger, we enjoy our Halleck Vineyard Sauvignon Blanc on the dry side. Sauvignon Blanc wine can also be made “sweet.” 

When Sauvignon Blanc wine is fermented in oak, it takes on vanilla and custard notes as well as riper tropical fruit qualities. This can dull the acidity a bit, adding to the experience of sweetness in the wine, even though the sugar-levels may be on the dry side.

Sauvignon Blanc grapes can even be used to make dessert wines, such as the Sauternes and Barsac wines from Bordeaux. These wines are made from grapes affected by noble rot, or botrytis, which makes them delightfully sweet indeed. 

In general, if you are picking up a bottle of Sauvignon Blanc wine at the store, you can expect it to be on the crisp, dry side of things. 

How many calories does Sauvignon Blanc have? 

Sauvignon Blanc wine has a bad name when it comes to calories. Sure, Sauvignon Blanc calories are higher than some other white wines, but that’s because it has a higher alcohol content. In fact, when compared to a high-alcohol red wine, Sauvignon Blanc calories can appear quite low.

On average, you’re looking at about 120 Sauvignon Blanc calories per a 5-ounce glass, and 620 Sauvignon Blanc calories per bottle. 

Then there are Sauvignon Blanc carbs to consider. Sauvignon Blanc carbs aren’t something to worry about, especially if your Sauvignon Blanc wine is on the dry side (as they usually are). When the wine is dry, Sauvignon Blanc carbs usually range between zero to four grams. 

To have a healthy, balanced diet, you should eat between 225 to 325 grams of carbohydrates per day. That means Sauvignon Blanc carbs barely make a dent in your daily allowance, and you don’t need to feel guilty about having a few refreshing glasses of our wonderful Halleck Vineyard Sauvignon Blanc wine. 

How should I serve Sauvignon Blanc wine? 

Like all white wines, Sauvignon Blanc is best served chilled. We recommend placing your bottle in the fridge for a few hours. Then, remove it a half hour before serving. It’s best enjoyed at about 55-58 degrees. If the wine is too cold, you will miss out on some of the flavors and acidity. 

Sauvignon Blanc wine is both aromatic and acidic. You want to channel those qualities properly with the right wine glass. Look for a white wine glass with a narrow aperture. That holds the aromas in the glass and keeps the wine from hitting the sides of your tongue, where your taste buds pick up on acidity. 

If you don’t finish your bottle of Sauvignon Blanc, it can keep in the fridge for 2-4 days. After that, the wine will start to lose its flavors and oxidize. 

How does Sauvignon Blanc taste? 

As mentioned, Sauvignon Blanc is known for its high acidity and the many different types of fruit flavors. Grapefruit, passionfruit, gooseberry, and lime, and notes of fresh herbs, green peppers, grass, and even jalapeño are common descriptors.  

The herbal and vegetal aromas come from organic flavor compounds known as “pyrazines.” Pyrazines are found in some red grape varieties as well, such as Cabernet Sauvignon and Merlot, and are responsible for “green notes” in the wine. Too much is not desirable and can be considered a flaw in the wine.

As mentioned before, Sauvignon Blanc wine can taste quite different depending on the winemaking region. If grown in a cooler region, the earthy green characteristics from the pyrazines will be more prominent. In a warmer region, you will instead experience riper fruit and tropical flavors. 

Sauvignon Blanc wines from Loire Valley, France take on the characteristics of the soil there, which lends a smoky, flinty, minerally taste to the wine. Wines from Bordeaux will be more grassy and grapefruity. 

In New Zealand, the sandy soils provide good drainage and lower fertility. This causes the grapes to grow in lower, more concentrated yields and produces fuller-bodied, fruit-forward wine with flavors of grapefruit, jalapeño, herbs, and bold tropical fruit.

 The flavor of the wine can also be affected by the time of harvest. If harvested early, Sauvignon Blanc wines will be even more acidic with punchy lime flavor. If harvested later, the fruit flavors will be primarily of white peach or nectarine. 

The best Sauvignon Blanc food pairings 

Sauvignon Blanc is incredibly food-friendly. Because Sauvignon Blanc varies so from place to place, if you are curious about specific food pairings, please join one of our Halleck Vineyard virtual wine tastings. We can recommend the best Sauvignon Blanc food pairings based on tasting notes and regions.

Minerally Sauvignon Blanc wine

Regions: Sancerre, Tasmania

If your Sauvignon Blanc tastes of strong mineral and earthy undertones, then it’s best to pair your wine with simple, lightly seasoned ingredients. We recommend fresh crab, white fish like cod, sea bass, or halibut, and raw or lightly cooked shellfish. 

A minerally Sauvignon Blanc wine will also go well with dill, tomato, and goat cheese (on its own or in salads). It’s also the best Sauvignon Blanc to match with sushi and sashimi. 

Citrusy Sauvignon Blanc wine

Regions: Bordeaux (unoaked), Australia, Chile 

If your Sauvignon Blanc tastes more heavily of citrus, you can balance it with an oily fish like mackerel or sardine. It will also pair perfectly with fish-and-chips, garlic prawns, and grilled chicken or lamb. 

A citrus-heavy Sauv Blanc is also the best Sauvignon Blanc wine for pairing with artichoke, avocado, olives, and sharp cheeses like feta. Because of this, it tends to play well with Greek and Mexican cuisine. 

Herbaceous Sauvignon Blanc wine 

Regions: New Zealand, South Africa, cooler regions

If your Sauvignon Blanc tastes grassy and herbaceous, then you should pair it with other green herbal flavors. Think mint, basil, cilantro, rosemary, or parsley. 

An herbaceous Sauv Blanc is the best Sauvignon Blanc for spicy south-east Asian dishes with lime and chili. It’s also the best choice for seafood salads with pea-shoots, green peppers, or asparagus. 

Oaked Sauvignon Blanc Wine 

If your Sauvignon Blanc has been oaked, you can use it as you might a Chardonnay. It will pair particularly well with white meats like chicken or veal – especially if accompanied by asparagus, peas, or a creamy sauce. 

Creamy pasta dishes with spring vegetables work well too, or a simple grilled or smoked salmon. 

Choosing the best Sauvignon Blanc for you 

Sauvignon Blanc wine has something for everyone. It’s refreshing and light, with a variety of different flavor profiles. Whether you are looking for a tropical passion fruit-forward wine, or a very dry minerally white, there is a bottle of Sauvignon Blanc wine that fits the bill. 

If you want a bold, fruity wine that shouts of grapefruit, grab a bottle from New Zealand. If you’re looking for good minerality and a crisp French style, try a Sauvignon Blanc wine from California or Sancerre. 

Whatever your taste, Sauvignon Blanc makes a wonderful companion in any season.

Rather than “Patient Terrier,” we chose to name the wine for a family story.

In 2002, we were judged #1 Pinot Noir in the United States for the first crop from Halleck Vineyard Estate, harvested in 2001. This gave us the street cred to make any wine we chose. I hoped to make a Sancerre. I fell in love with Sancerre as a young man. It’s a remarkable Sauvignon Blanc from the Loire Valley in France. It was an accessible luxury at $5, back-in-the-day (OK, I’m dating myself:) Sancerre is bright, crisp, refreshing, and surprisingly complex, unlike its New World cousins.

Prior to making white wine, our fans were expecting another Pinot Noir from Halleck. We only had a few cases of our Estate Grown wine available. So we made our Three Sons Cuvee on the heels of our Estate Grown. We called it the “little brother” to our Estate, naming it after our three sons and including their names and ages on the bottle. This wine was an instant success, providing the opportunity to make our little passion project, the Sauvignon Blanc. We launched Little Sister in 2004.

We chose the name “Little Sister” because we didn’t have a daughter, a little sister to our sons. Nor did we have a Sauvignon Blanc vineyard, a partner to our Estate Pinot Noir. So this wine is named as the Little Sister to our Three Sons.

True to French style, the Little Sister Sauvignon Blanc is made like a crisp, but rich Sancerre. It displays classic neutral citrus notes, with a floral nose that hints of sea breeze, with its earthy complement. The delivery yields bright acidity, offering a mid-palate of flinty minerality, a hint of tart passion fruit with pineapple and the long lingering, yet crisp finish for which Halleck Vineyard wines are noted.