Sauvignon Blanc Taste Profile

Updated: Jun 9, 2020

Upclose image of 3 white wine glasses toasting at a restaurant.

The Sauvignon Blanc Taste Profile is made up of a unique combination of color, flavors, aromas, and structure. These elements are referred to as wine characteristics. Sauvignon Blanc has hallmark characteristics that will help you identify the wine by sight, smell and taste and you won’t even have to look at the bottle.


Unique Characteristics


Each type of wine grape develops a unique combination of flavors and aromas. These flavors and aromas are influenced by things like their growing environment (climate and soil – aka terroir), the fermentation process (aka yeast converting sugar to alcohol), and maturation (such as aging in oak barrels).


You could think of it this way. The different grapes are like different types of meat. You know that chicken tastes different from steak and they both taste different from pork or Tofu (can’t forget the vegetarians). Each type of meat just like each type of grape has its own unique taste and aroma. Adding seasoning to each one of those meats brings out additional flavors. After seasoning is added to chicken, does it still taste like chicken? Of course. Same thing with wine grapes. They maintain their primary flavor and aroma characteristics, but “seasoning” added from climate and winemaking processes creates additional flavors and aromas.



Color


The color for white wine ranges from Pale Straw to Medium Straw to Deep Gold. Wine that has a pale straw color is from cooler regions. Wine with a deep gold color is from warmer regions, has been aged in oak, and/or is older wine.


White wine color ranges from pale straw to medium straw to deep gold. Sauvignon Blanc is a pale straw color.

Sauvignon Blanc Wine Color: Pale Straw with a hint of green.



Flavors & Aromas


Look for Fruit, Floral, Herbal, and Spice notes to identify flavors and aromas in wine.

Focusing on fruit, white wines come in a range with cool-climate wines showing more citric notes (lemon,