Sauvignon Gris is often used in blending, particularly in the production of white Bordeaux wines. It can add complexity and texture to the blend, and is sometimes used to balance out the more dominant flavors of Sauvignon Blanc

Varietal Origin: Sauvignon Gris is a grape variety that is a mutation of Sauvignon Blanc. It is believed to have originated in France, particularly in the Bordeaux and Loire Valley regions. It is a relatively rare grape variety, and its cultivation is limited to certain wine regions around the world.

Typical Taste Profile: Sauvignon Gris wines typically have a similar aromatic profile to Sauvignon Blanc, but with some subtle differences. They often exhibit flavors of citrus fruits, such as grapefruit and lemon, as well as green fruits like apple and pear. However, Sauvignon Gris can have slightly more body and texture compared to Sauvignon Blanc, with a rounder mouthfeel and a hint of spiciness.

Winemaking Techniques: Sauvignon Gris is typically made into dry white wines, although some producers may also produce it in off-dry or sweet styles. Winemaking techniques for Sauvignon Gris are similar to those used for Sauvignon Blanc, including stainless steel fermentation to preserve its fresh and aromatic character, as well as barrel fermentation or aging to add complexity and texture.

Food Pairings: Sauvignon Gris can be a versatile wine for food pairing. It can complement a range of dishes, including seafood, poultry, white meats, and vegetable-based dishes. Its acidity and texture can provide a nice balance to rich and flavorful foods, making it a good match for a variety of cuisines.