Why Sauvignon Blanc has intriguing flavours

Vinifying Sauvignon Blanc at controlled, cool temperatures in stainless steel – rather than in wooden or cement vats as it was traditionally done in the variety’s homeland of France – unleashed a range of aromas the world went mad for. Flavour chemistry has clearly identified the compounds responsible for the aromas that make this grape so distinctive. The good news: if you smell boxwood or jalapeño in your Sauvignon Blanc, you are not dreaming. The main aroma compounds can be divided into two camps: methoxy-pyrazines and thiols.