Arguably the second most popular grape in the world, Sauvignon Blanc (“SB” for the rest of this piece) is responsible for some of the great wines in the world. Sancerre, Pouilly-Fume and the white wines of Bordeaux all owe a debt of gratitude to this dynamic grape, and regions such as Marlborough in New Zealand have hung their hat on this variety. SB, along with Cabernet Franc, are the genetic parents of the Cabernet Sauvignon grape, so there are many DNA similarities in this family of grapes. In cool climates, SB shows high minerality and high acidity, making its most popular expression one or crisp and refreshing appeal. In warmer climates, SB can take on a more tropical aroma and flavor profile, with less of the green or herbaceousness that the variety is known for. Although there are some famous (and expensive) versions of this grape, as mentioned above, the prevailing winner in the popularity contest is the fresh and crisp style, often found in the Sancerre region of the Loire Valley. One thing most do not know, SB is a major component of Sauternes, producing some of the most sought after and historically significant sweet wines in the world. Other old world areas that are known for their SB production are northeastern Italy, Slovenia, Germany and some parts of Spain. New world areas of note are New Zealand, Sonoma and Napa Counties in California and Washington State in the Pacific Northwest.