Sauvignon Gris

Let's head back to Chile today to drink wine made from Sauvignon Gris. Although normally just a blending grape in small proportions in Bordeaux, here it is much more frequenently used as a single varietal wine.

What is it? It's a pink clonal mutation of Sauvignon Blanc, butbut far less aromatic than its more famous sibling. It is thought to have originated in Bordeaux, but when Chilean winemakers brought Sauvignon Blanc and Sauvignon Vert cuttings home with them from France, it's likely that they brought some Sauvignon Gris as well.

Today, the number one place in the world to get wines made entirely or predominantly from this grape is the Colchagua Valley in Chile. Neatly situated where the Colchagua Estuary flows into the Bio Bio River at high elevations in the foothills of the Andes and just to the south of Santiago, the wines from this area can be quite interesting. Some consider it one of the most promising somewhat upstart regions in the world.

While Sauvignon Gris is noticeable less aromatic than Sauvignon Blanc, it is fuller bodied. So, for example, Chardonnay drinkers who crave some additional acidity might fall for this pinkish grape. Characteristics notes are mango and melon with significant citrus undertones. These wines are typically quite herbaceous in nature and usually extremely dry.

From a growing standpoint, Sauvignon Gris likes a very dry climate with cooler mornings and can withstand cooler afternoons as well than Sauvignon Blanc typically grows in. It is fond of the chalky limestone and gravelly soils found in Colchagua, and would likely be perfect for Sancerre, but the laws of France with respect to Sancerre prohibit using this particual grape.

Pair Sauvignon Gris with seafood -- perhaps a fish with the level of fat where you might prefer Chardonnay, but with enough citrus or other acidic elements in a marinade or salsa to perhaps overwhelm the Chardonnay and call for a more acidic wine.


 

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