Savvy B from warm climates will be slightly richer with tropical tones, such as passionfruit and mango. Sauvignon Blanc from cool climates will have pronounced herbal notes on the nose and a citrus-led palate with distinctive notes of gooseberry and green bell pepper. Nowadays, it’s commonly grown in both New World and Old World regions, including New Zealand (particularly from Marlborough), Australia and South Africa. Originating in the Bordeaux region and Loire region of France, Sauvignon Blanc has become widely grown across the globe. Developed with green-skinned grapes, it is unique due to aromatic compounds, called pyrazines, that deliver a wonderfully zesty perfume on the nose, luring you in before the first sip. Although Sauvignon Blanc is a pale yellow, dry white wine, it is medium-bodied and appeals to both dry and sweet wine admirers. One of the oldest known white wines, Sauvignon Blanc has remained a firm favourite to those wanting a refreshing white wine that is also highly aromatic. This style pairs well with creamy dishes and desserts, especially if it’s an oaked Chardonnay as it’ll also express notes of coconut and vanilla. A warm climate Chardonnay (from a New World country like Australia) will have a richer, creamier mouthfeel, a fuller body, and more tropical fruit flavours like melon, mango and banana. A cool climate, unoaked Chardonnay (such as a Chablis from northern France) will display notes of crisp green apple, citrus and pear, and pairs wonderfully with chicken, halibut, cod, crab and lobster. Old World countries such as England, France and Italy, and New World countries such as Argentina, South Africa, Chile, Australia, New Zealand and the USA all produce popular Chardonnays that are famed for their versatility and appeal.ĭepending on where Chardonnay is produced, tasting notes can vary hugely. Originating from the Burgundy region of France, Chardonnay is now a firm favourite and can be found on any wine list worldwide. This is the style that’s popular in France, which can be seen in famous Chardonnay-based wines like Chablis (which is always unoaked). Chardonnay that’s not aged (unoaked) and fermented in steel tanks will have higher acidity and a sharper, lighter taste. French Chardonnay, for example, tends to be sharper and lighter in flavour, while American and Australian Chardonnay has a creamy and buttery texture.Ĭhardonnay can often be aged in oak barrels (oaked) through malolactic fermentation, which results in a bolder yellow colour and reduced acidity, particularly for Chardonnay produced in hotter climates. Renowned worldwide for its fruity palate and versatility, its overall finish is highly dependent on where the grapes have been cultivated. The most popular type of white wine is Chardonnay.
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