The introduction of Sauvignon Blanc in the Greek Vineyards played an important role with regard to the development of the contemporary profile of Greek white wines. Although its presence is not as strong as that of Chardonnay’s, the Sauvignon Blanc variety has undoubtedly been the most influential in shaping the palatal preferences of the modern Greek wine consumer.
Sauvignon Blanc was initially cultivated in the region of Macedonia and was a partner of other varieties for some blends, providing them with some of its individual aromatic characteristics and enhancing at the same time the wines’ freshness with its high acidity. Certainly, in terms of taste and sales the most successful recipe was the marriage of Sauvignon Blanc with Assyrtiko.
Sauvignon Blanc adds fruity aromas and acidity while the less aromatic Assyrtiko adds body, structure, complexity and ageing potential in the blend. The sales of this wine style have soared and especially in Northern Greece many wine producers create equivalent wines in terms of style.
While a number of producers prefer the pure aromatic, herbaceous and refreshing character of Sauvignon Blanc, some others let their wines mature in oak barrels. Such wines do not exhibit an intensely fruity aroma, but possess a more profuse oaky character with the fragrance of elder tree flowers, and a denser, more voluptuous mouthfeel.