The cellar

Top-rated Sauvignon Blanc

Every wine

The highest-rated Sauvignon Blanc bottlings we have reviewed, one per producer.

Good value

Sauvignon Blanc under €25

The best-rated Sauvignon Blanc bottles we have reviewed that sell for under €25, one per producer, from every region we cover.

At the table

What to eat with Sauvignon Blanc

Food pairing guide

The dishes our editors pair with Sauvignon Blanc, grouped by kind of food, each with the bottle it comes from. Sauvignon Blanc food pairing →

Region by region

Where Sauvignon Blanc is made

24 regions, with their best Sauvignon Blanc bottles and the estates that make them.

Wine and cheese

Cheese with Sauvignon Blanc

Every cheese
Crottin de Chavignol Local tradition Young crottin has a firm, chalky paste and aged ones turn nutty and dry. White Sancerre's sharp Sauvignon acidity and citrus cut that density and freshen the hazelnut. The consortium lists it first; a pairing guide calls it the classic white. Sancerre blanc, Loire Valley: Sancerre Les Monts Damnés · Sancerre La Grande Côte · Sancerre Les Culs de Beaujeu
Handkäse Local tradition German Wikipedia says cider is the usual drink with Handkäse, but in some areas, the Palatinate among them, a dry white wine is drunk with it too. The wines listed are dry whites of medium body with high or medium acidity. Dry white wine (trockener Weißwein), Pfalz: Markus Schneider Kaitui Sauvignon Blanc · Mehling Sauvignon Blanc Trocken · Borell-Diehl Sauvignon Blanc Trocken
Tolminc Our pick Rebula and Rebula-led blends left on their skins gain tannin and a dry, grippy, savoury texture that an aged Tolminc, sweet and piquant, can lean on, while the wine's acidity cuts the fat of the firm paste. Skin-contact (orange) Rebula and Rebula-led blends, Brda: Luisa
Vinschger Schnittkäse Our pick Vinschger is intense and complex, with light fruit, grass and hay and a long, strong finish. A Sauvignon raised on its lees, partly or wholly in wood, has the breadth to meet it, and its high acidity cuts the melting paste. Alto Adige Sauvignon raised on the lees in wood, Alto Adige: Lieben Aich Sauvignon Blanc · Voglar Sauvignon Blanc · Gran Lafoa Sauvignon Riserva
Queijo Serpa Velho Our pick Past 180 days Serpa Velho is hard, dry and intense, with a lingering flavour. A dry white fermented or aged wholly or partly in oak has the extra texture to stand beside it, and its acidity cuts the fat of the aged ewe's milk. Barrel-fermented or part-oaked dry white, Alentejo: Herdade do Freixo Reserva Branco
Pélardon Our pick Pélardon is frank and slightly spicy. A Languedoc white blend kept in tank or concrete with no oak, built on grapes such as Roussanne, Grenache Blanc, Vermentino or Viognier, gives clean acidity and peach or pear fruit that do not cover the goat's milk. Unoaked Languedoc white blend, Languedoc: Patte de Velours Blanc

Plan the trip

Taste Sauvignon Blanc where it grows

Tastings and tours in the regions above, and somewhere to stay.

Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.

More regions are in research. Want Sauvignon Blanc covered somewhere specific? Tell us where you want to drink.

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