New Zealand vs. California: Who Makes the Best Sauvignon Blanc?

Some grape varieties are influenced by a wine growing region’s terroir more than others. One of them is sauvignon blanc¹ (yes, it’s both a grape variety and a wine varietal), one of the most widely planted grapes used in white wine. Sauvignon blanc is known for its vibrant, bright character and its heightened susceptibility to terroir influence results in a wide range of expressions from wine regions around the world. This means you can taste a sauvignon blanc that’s rich and complex or one that’s crisp and zesty – and it’s all made from just one grape. 

Coincidentally, sauvignon blanc (the wine varietal) is experiencing a surge in popularity with the most beloved bottles coming from California and New Zealand. 

So, what’s the difference between New Zealand sauvignon blanc and California sauvignon blanc? Which one is better for your specific palate? And most importantly, which one will pair best with that piece of grilled grouper on your dinner table tonight? Read on as we answer these questions and more about white wine’s reigning queen, sauvignon blanc. 

One of the most popular styles of sauvignon blanc is that which comes from the islands of New Zealand, particularly from the Marlborough region. New Zealand sauvignon blancs tend to be herbaceous, zesty and bursting with tropical fruit flavors. The islands’ sandy soils produce bright, aromatic wines, which you can attest to if you’ve ever had the pleasure of nosing a New Zealand sauvignon blanc. It’s an explosion of citrus, grapefruit, freshly cut grass, passionfruit and tart green apple aromas.  

Another characteristic of New Zealand’s terroir that adds to its sauvignon blanc’s distinct taste is the island’s high UV exposure. There can be as much as 30-40% more UV in New Zealand than other winegrowing regions.² Why does this make a difference? UV rays help ripen grapes, but they usually come with something else that decreases a wine’s freshness and acidity: heat. This means that grapes in other regions have to get quite warm to get ripe and flavorful, which in turn minimizes acidity. 

This isn’t the case in New Zealand, where UV rays are abundant year-round due to its position on the Earth’s Southern Hemisphere and low levels of air pollution. This means that grapes in New Zealand can ripen while the temperature is still cool, which helps preserve the wine’s trademark zippy acidity. 

BOTTOM LINE: Drink New Zealand sauvignon blanc if you like tart, crisp, highly acidic wines.
WHAT TO PAIR IT WITH: Pair a New Zealand sauvignon blanc with foods that match the wine in boldness and acidity, like salads with tart vinaigrettes, pesto pasta, seafood cooked in citrus or briny sauces, Thai food or fruity desserts. 

California sauvignon blanc is unique because it actually has two different expressions that it’s known for: classic, New World sauvignon blanc and what’s known as “Fumé Blanc.” In 1968, winemaker Robert Mondavi wanted to replicate the flavor profile of sauvignon blanc made in the French Pouilly-Fumé region, so he began oak barrel-aging the wine to temper its fruit-forwardness. These wines are a little creamier, oakier and smokier than sauvignon blancs that never touch oak.³ 

As for the unoaked California sauvignon blancs, these wines tend to be more fruity, citrusy and well-balanced. California is a celebrated wine region for a reason - you can expect the same quality and attention to detail from a sauvignon blanc grown in the Golden State. Whichever style you prefer, you’re sure to find a bottle you’ll love. 

BOTTOM LINE: Drink California sauvignon blanc if you prefer a more balanced, fruit-forward white wine with just the right amount of acidity.
WHAT TO PAIR IT WITH: Pair a Fumé Blanc wine with goat cheese, shellfish, creamy pasta dishes or poultry. Pair a classic California sauvignon blanc with veggie- and herb-heavy dishes, sushi, Greek food or margherita pizza. 

Each wine growing region brings something unique to the table; you’ve just got to figure out which style of wine tickles your fancy. If you want your wine to punch you in the face with acidity, reach for a New Zealand sauvignon blanc. If you want your wine to taste like a bowl of fruit, go with a California sauvignon blanc. 

But also keep in mind that California and New Zealand aren’t the only wine regions that make sauvignon blanc! The name is a dead giveaway, but sauvignon blanc originated in France. French sauvignon blancs are flinty and earthy, thanks to the region’s chalky, gravel soil, resulting in more balanced, mineral-driven wines.  

You can also try South African sauvignon blancs, which bring notes of guava, bell pepper and herbs, or Chilean sauvignon blancs, which are complex, lush and fruit-forward. There are so many different wine regions to explore, so don’t be afraid to stray from the beaten path! You’re sure to find a hidden gem or two that take up permanent residence on your wine rack.