In Australia Sauvignon Blanc is used to make fresh, vibrant wine styles with none of the heaviness of Chardonnay or the floral tones of Riesling. The variety normally displays intense tropical fruit flavours with varying degrees of herbaceousness behind which lie tropical fruit, passionfruit and gooseberry aromas. But Sauvignon Blanc goes further to provide a feast for the senses – from aromas of tomato leaf, spice and flint aromas to elements of asparagus, capsicum and gun smoke – to an equally diverse flavour spectrum.
Its flavour profile is in harmony with Semillon and consequently these varieties are often blended together producing an easy-drinking accompaniment to seafood.
As a straight varietal, Sauvignon Blanc is best to serve very cold with the new release vintages often showing freshness and intensity at their peak making the wine a perfect partner for seafood, particularly oysters.