Flavors: Grass, herb, citrus, pineapple, peach

Sauvignon Blanc does well in widely diverse parts of the world, and is something of a chameleon grape that can deliver interesting flavors across a wide spectrum of ripeness. The Fumé Blanc moniker, coined in the 1970s by Robert Mondavi as a sales gimmick, is still commonly used and often indicates that the wine has been barrel-fermented. In Sancerre and Pouilly-Fumé in the Loire Valley, it sports an aggressively herbaceous, grassy pungency, which combines with the bracing acids and stony minerality of the soils. It has become the benchmark white wine of New Zealand, where the intensity of the green citrus and berry fruit flavors is predominant. In California, it is made in a wide range of styles, but often ripened and barrel-fermented to taste like a peachy, tropical Chardonnay. Late harvest Sauvignon Blanc, often blended with Sémillon, makes some of the greatest sweet wines in the world, most notably Sauternes.

Sauvignon/Fumé Blanc (5)