Sauvignon Vert, often mistakenly referred to as a clone of Sauvignon Blanc, is actually a distinct grape variety. It is known for producing wines that are lighter and more herbal than those made from Sauvignon Blanc. It is also less aromatic and has a higher acidity level.
The name “Sauvignon Vert” itself translates to “Green Sauvignon”, a likely reference to the bright lime-green color of the grapes at maturity. It is also known under the names Friulano and Tocai Friulano in Italy, and Sauvignonasse in Chile.
In terms of flavor profile, the Sauvignon Vert wine typically has notes of pear, almonds, and citrus with a fresh, crisp finish. It often has a hint of minerality and a medium to high acidity, making it a good pairing for a variety of dishes, particularly seafood and poultry.
Sauvignon Vert thrives in cooler climates and is largely grown in the Friuli-Venezia Giulia region of Italy, Eastern Europe, and parts of Chile. Although it's not as globally popular as Sauvignon Blanc, Sauvignon Vert is celebrated for its unique characteristics and refreshing taste.
