The best wines made from the Sauvignon Blanc grape will be awarded at the 4th annual Concours Mondial du Sauvignon next week.
After being held in Bordeaux for its previous editions, the competition will take place in the birthplace of the Sauvignon Blanc, the Loire Valley.
Sauvignon Blanc is almost always dry, and much of it is made for early drinking, says the Loire Valley Wine Bureau. It’s also described as fresh, lively, and high in acidity, with distinctive aromas evocative of gooseberries and grapefruit.
In advance of the competition, here’s a primer on some of the wines which are produced mainly from the illustrious grape: 17 appellations are produced mainly from the Sauvignon Blanc grape.
Sancerre: Lively, full of fruit, mineral and citrus fruit aromas. An initial aggressiveness on the palate rounds off with a rich, well-balanced finish. White Sancerre wines are ideal accompaniments to fish like salmon dishes, goat cheese, and foie gras.
Reuilly: Fresh, fruity, floral with vegetal aromas, best enjoyed with fish and seafood dishes. Aromas include lemon, mint, apricot, acacia and grapefruit.
Pouilly-Fumé: Dry, fruity, full-bodied white wine, also known for its ‘flinty’ minerality with hints of lemon, grapefruit, red currant, passion fruit, lychee, and white flowers like acacia, lily, hazelnuts and quince.
Menetou-Salon: Fresh, fruity, with slight spiciness and muskiness. On the palate, hints of peppers and mint, full-bodied with a long finish.
Quincy: Fresh, fruity, refined toasted and honeyed aromas. Citrus notes of grapefruit, mint, pepper, acacia and white flowers.
Cheverny: Crisp and dry.
The Concours Mondial du Sauvignon takes place April 26-27 at the Chateau du Blois in France.