Sauvignon Blanc is a white wine that is generally considered to be dry rather than sweet. The term “dry” in the context of wine refers to the absence of residual sugar, meaning that the wine is not sweet. Sauvignon Blanc is known for its crisp, refreshing acidity and lively flavors, which are enhanced by its dry nature.
When comparing Sauvignon Blanc to other white wines, such as Pinot Grigio, it is often noted that Sauvignon Blanc is slightly drier and more acidic on average. Pinot Grigio, while still considered a dry wine, may have a touch more residual sugar and a slightly softer acidity compared to Sauvignon Blanc. This subtle difference in sweetness and acidity can affect the overall flavor profile of the wines and the perception of dryness.
As a sommelier and brewer, I have had the opportunity to taste and compare various Sauvignon Blanc wines from different regions and producers. In my experience, the majority of Sauvignon Blancs have a dry character, with vibrant citrus and tropical fruit flavors, along with herbal and grassy notes. These flavors are complemented by the wine's crisp acidity, which adds a refreshing and zesty quality.
It is worth noting that there can be some variation in the sweetness levels of Sauvignon Blanc wines depending on the winemaking techniques used. Some winemakers may choose to leave a small amount of residual sugar in the wine to balance out the acidity or enhance certain flavors. However, these instances are relatively rare, and the majority of Sauvignon Blanc wines on the market are crafted to be dry.
Sauvignon Blanc is generally considered a dry white wine, meaning it is not sweet. While there can be some variation in sweetness levels among different producers and regions, the majority of Sauvignon Blanc wines have a crisp, refreshing acidity and a dry character that is appreciated by many wine enthusiasts.