Sauvignon probably comes from the French wine regions of the Loire. New genetic findings indicate that it probably arose from spontaneous crossing between the Chenin blanc and Tramín varieties. The French name is Sauvignon blanc or Sauvignon jaune, and it must be well distinguished from the inferior variety with large grapes, Sauvignon vert, or Sauvignonasse. It was entered in the State Variety Book in 1952.
The German synonym is Muskat-Sylvaner, in Austria it is sometimes referred to as Feigentraube. This name was once used in our country as well - Fig grape and under this name it was probably brought to us by the Habáns. When the French king Henry IV. Navarrese as an infant, his grandfather soothed his cries by rubbing crushed garlic on his lips along with Sauvignon. As an adult, the king became a big fan of French wines, namely Sauvignon. Sauvignon belongs to the highest quality wines of the northern wine regions.
In less favorable vintages, in more northerly areas and with higher humidity, grassy, nettle or peppery notes are produced in the aroma and taste. With more sunshine and better ripening of the grapes, fruity notes begin to appear. The color is light greenish-yellow, in the aroma and taste we can look for blackcurrant, gooseberry, kiwi with a touch of lemon, peaches, nectarines, melons, apricots, oranges, pineapple and marzipan, sometimes tropical fruits in the sweet selections.