digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Sauvignon Blanc: The Other White Wine

wine being poured into glassesChardonnay may be better known, but Sauvignon Blanc wins the Miss Congeniality prize. This delicious, exceedingly versatile grape can be made into wines that suit nearly any food. In fact, the wines made from Sauvignon Blanc are so different that it's sometimes hard to believe they all begin with the same varietal.

Like any grape, Sauvignon Blanc produces different styles of wine depending on where it is grown, the climate and the vineyard practices of the grower. Cool climates, chalky soils and unrestrained vine growth, for example, usually yield wines with herbal, bell pepper and asparagus flavors in the finished product. More restrained growth produces pear, fig and melon flavors.

Born to Impress

The birthplace of Sauvignon Blanc seems to be the Loire Valley of France, where the grape is made into the lean, steely, crisp wines of Sancerre and Pouilly-Fumé. These wines go great with seafood such as shrimp, raw oysters and broiled or sautéed fish. In the Bordeaux area of France, particularly southern departments, Sauvignon Blanc is often paired with Sémillon to smooth its acidic nature, making very dry white wines that marry well with almost all light foods and are great summertime refreshers.

Regional Flavor

Sauvignon Blanc, typically, is quite dry with very little residual sugar—but not always. Taken to the ultimate richness of late harvest along with Sémillon grapes that have been attacked by the botrytis cinerea mold, also called noble rot, the two grapes produce the amazing, sweet and expensive dessert wine called Sauternes from the area of the same name in France. Sauternes, served in a small, tulip-shaped clear glass, is often paired with rich, blue-veined cheeses.

New Zealand produces a flagship Sauvignon Blanc with an entirely different style: very grassy, decidedly acidic and exceedingly crisp. These wines not only refresh during hot summers but also pair perfectly with shellfish and crustaceans.

California produces its share of crisp, acidic, grapefruity Sauvignon Blancs. But softer, less acidic wines are also available from this region. In 1968 California's legendary Robert Mondavi coined a then-new term—"Fumé Blanc"—for a dry, fresh style of Sauvignon Blanc that has since become very popular.

Chile also exports some great Sauvignon Blancs, including one from Casa Lapostolle that is among the most food-friendly wines available.

Sleek and racy, crisp and refreshing, tart and impertinent—and, most of all, a useful, all-around white wine. That's Sauvignon Blanc.