Issue link: https://read.dmtmag.com/i/724494
w w w. v w m m e d i a . c o m S e p t - O c t 2 016 | V I N E YA R D & W I N E RY M A N A G E M E N T 1 7 w w w. v w m m e d i a . c o m important changes: The advent of New Zealand Sauvignon Blanc and a gastronom- ic revolution. The success of Kiwi Sauvignon Blanc has been absolutely phenomenal. The wines deliver good value with plenty of verve. But, most important, they deliver a reliable, coherent, unoaked style and true varietal character. There's plenty of good American Sauvignon Blanc, but the wines are stylistically all over the place. That's certainly one of the key reasons the variety never gained traction in the past. In the retail outlets tracked by Nielsen, New Zealand now accounts for 43.7% of rassy, green, vegetal, armpit, cat pee. Sauvignon Blanc has always been regarded as a noble grape capable of producing incredible wines, but it's had a long, hard slog in the United States. Many people, even some critics, just didn't dig it. It spent a long era as the second-place white behind Chardonnay before getting unceremoniously passed by Pinot Grigio. Pinot Grigio? Seriously? Now, the tables have turned. Accord- ing to Nielsen, which tracks retail sales in chains, supermarkets and convenience stores, Sauvignon Blanc's compound annual growth rate for the past four years is a very strong 8.5% — and that number appears to be accelerating. Sauvignon Blanc is up 12.7% during the 52 weeks ending May 21, 2016. It now accounts for 5.8% of total table wine sales, versus 4.7% five years ago. Sauvignon Blanc is now the fastest growing of the top 10 vari- eties, red or white. KIWIS AND GOOD EATS How did this wine finally grow wings? The people I talked with pointed out two MARKET WATCH TIM TEICHGRAEBER + Sauvignon Blanc is the fastest-growing major wine variety in retail sales. + America's food revolution — with local, produce-driven menus and lighter cuisine — make Sauvignon Blanc more relevant than ever. + New Zealand cracked the code with an unoaked, racy style that's attracted U.S. consumers. + Americans now appreciate vibrant "green" notes in wine, at least in moderation. + U.S. wineries should understand that a clean, unwooded style of Sauvignon Blanc is coalescing around the globe. AT A GLANCE U.S. consumers are drinking in the clean, crisp style of this noble grape in record numbers. Crisp Sauvignon Blanc and fresh oysters are an ideal pairing. [Photo courtesy of Dry Creek Vineyard] Sauvignon Blanc Is Soaring