Welcome to Sauvignon Blanc South Africa!
Sauvignon Blanc South Africa fosters excellence in making and marketing South African Sauvignon Blanc locally and internationally. Members’ networking and information exchange include technical seminars and workshops, selection and training of specialist tasting panels for wine competitions, a blog covering technical aspects, as well as Sauvignon Blanc tastings for media and wine lovers. The annual Sauvignon Blanc 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.
THE LATEST FROM SAUVIGNON BLANC SA
SOUTH AFRICAN WINE STEALS LIMELIGHT AT INTERNATIONAL WINE COMPETITION
South African wines excelled at one of the most celebrated competitions for Sauvignon Blanc in the world. Tokara’s Reserve Collection Sauvignon Blanc 2020 made history when it was awarded the Dubourdieu trophy for the best competing Sauvignon Blanc at the 12th...
Consumer research with impact – Wine consumers – Part 3
Dr. Nadia van der ColffConsumer Solutions5 March 2021 In this blog post (the third in the Wine Consumer Series brought to you by Sauvignon Blanc SA), guidelines for consumer research with impact will be provided. Considering the pearls and pitfalls of consumer...
The South African “Wine Culture” – Wine consumers – Part 2
Dr. Nadia van der ColffConsumer Solutions3 March 2021 In this blog post (the second in the Wine Consumer series brought to you by Sauvignon Blanc SA), the South African “wine culture”, with some wine trends are discussed. Significant findings are reported to...
It’s all about perception – Wine consumers – Part 1
Dr. Nadia van der ColffConsumer Solutions1 March 2021 This article is the first of a series of blogs about wine consumers. Important themes of consumer behaviour, with relevance for strategic marketing of wine and/or Sauvignon blanc, will be covered in the...
Strategies for producing Sauvignon blanc with reduced alcohol content – Part 3
Dr. Carien CoetzeeBasic Wine2 February 2021 Part 3: Fermentation and post-fermentation Part 2 of this blog series addressed options for the reduction of sugar content through the adjustment of vineyard practices and grape/juice processing. In Part 3 of this...
Strategies for producing Sauvignon blanc with reduced alcohol content – Part 2
Dr. Carien CoetzeeBasic Wine30 January 2021 Part 2: Viticultural practices and processing Wines with reduced alcohol content can be achieved using different strategies (see Part 1). In Part 2 of this blog series, strategies for the adjustment of...
