#FNBSAUVIGNONBLANCSATOP10

Sauvignon blanc - SA's top selling wine variety

Sauvignon Blanc - Made to be enjoyed with friends

JOIN AS A MEMBER OF SAUVIGNON BLANC SA

Discover the secrets of Sauvignon Blanc

#FNBSAUVIGNONBLANCSATOP10

Sauvignon blanc - SA's top selling wine variety

Sauvignon Blanc - Made to be enjoyed with friends

Become a member today of Sauvignon Blanc SA

Discover the secrets of Sauvignon Blanc

Welcome to Sauvignon Blanc South Africa!

Sauvignon Blanc South Africa fosters excellence in making and marketing South African Sauvignon Blanc locally and internationally.

The annual FNB Sauvignon Blanc SA Top 10 competition was started in 2007 to promote innovation and excellence of the Sauvignon Blanc cultivar and reward those making wines of true distinction.

Members’ networking and information exchange include an annual technical seminar, a blog covering technical aspects, a regular Sauvignon Blanc SA newsletter, annual #SauvBlancDay celebrations, as well as marketing opportunities.

The Concours Mondial du Sauvignon, the biggest and most significant international competition dedicated to Sauvignon Blanc, was held outside of Europe for the first time in its 14-year history, hosted by Sauvignon Blanc SA in Franschhoek from 13 to 17 March 2023.

Join as a member of Sauvignon Blanc SA to access the benefits of pooled expert knowledge.

THE LATEST FROM SAUVIGNON BLANC SA

Does H2S produced during fermentation = H2S after fermentation?

Does H2S produced during fermentation = H2S after fermentation?

Dr. Carien CoetzeeBasic Wine30 August 2023   Hydrogen sulphide (H2S) is a powerful aroma associated with the so-called “reductive” aroma present in some wines. Descriptors commonly used to describe H2S in wine include “rotten egg” and “sewage”. The presence of...

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Juice turbidity and mouthfeel-promoting compounds

Juice turbidity and mouthfeel-promoting compounds

Dr. Carien CoetzeeBasic Wine31 July 2023   The quantity and quality of juice solids at the onset of fermentation affect fermentation kinetics and the sensory profile of the resulting wines (see previous blog post). Maintaining a higher solids content in the juice...

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