The name Sauvignon has a common root with the French word for “wild” (sauvage). His temper justifies the name, and his behavior can hardly be called calm. Sauvignon Blanc during tasting behaves quite nervously, expressively and unusually: an expressive aroma is replaced by a sharp taste, followed by absolute silence, broken a little later by a second wave of vivid sensations. The fragrant bouquet of Sauvignon consists of volatile substances: methoxyprazines and thiols. Methoxyprazines are found in large quantities in grass and green vegetables, and thiols can be found in the aroma of citrus fruits, boxwood, and sweat. The combination of many properties makes up a single unique bouquet of Sauvignon Blanc. Depending on the terroir, characteristics of the vintage and winemaking technologies, Sauvignon Blanc can be different, but a common characteristic of all dry Sauvignons is that that they are crispy. It is this adjective that best describes its cool, sour taste. It can be fragrant with tropical fruits, or it can be oily like Chardonnay, it can have sweet vanilla nuances in its taste, and at the same time it is smoky, but at the same time Sauvignon Blanc always remains fresh and crunchy. Classic varietal bouquet of Sauvignon – grassy aromas, blackcurrant foliage, musk and mint. A typical bouquet is complemented by vegetable tones (peas, beans, artichoke, asparagus, bell peppers, fennel, celery), spices (coriander, dill, basil), earthy tones of silicon and minerals, oak and dessert notes (caramel, creme brulee, marmalade, nut). The entire world variety of Sauvignon Blanc can be divided into 4 styles of wines belonging to 4 regions: Bordeaux, Loire Valley, New Zealand and California. The cooler areas of the Loire Valley correspond to the acidic green character of the wines. The warmer regions of Bordeaux endow the Sauvignon with a fatty texture and low acidity. Tropical fruitiness is characteristic of Californian Sauvignons, while New Zealand examples, grown under the influence of sea breezes, have a lively and sensual character. Sauvignon Blanc is a classic perfect match for fish soups and all seafood. It perfectly sets off anchovies, scallops, shrimps, oysters, mussels. Herbal tones, high acidity and fresh taste allow Sauvignon to diversify salads and vegetable combinations with amazing talent. It is almost impossible to choose a harmonious wine with cucumbers, tomatoes, eggplants, carrots, onions and green salad, but Sauvignon Blanc copes with this task. For fusion cuisine, it is best to choose fruity and floral Sauvignons. Sweeter versions go well with Mexican pepper dishes, and acidic versions of this wine are suitable as an accompaniment to Asian cuisine.