Sauvignon Blanc is crisp, high in acidity and light- to medium-bodied, and recognizable for its grassy, herbaceous flavor and aroma. When grown in warmer climates the flavors are more fruity, melon-like. Sauvignon Blanc is important in California, New Zealand and Northeastern Italy, but it really shines in the Loire Valley and Bordeaux regions of France. There it is used prodigiously as a blending grape and is responsible for the stand-alone varietals Sancerre and Pouilly-Fume. Though not as rich and complex as Chardonnay, this is a versatile grape, one that grows well in a number of places, responds well to oak or a lack thereof, and can be drunk young or aged several years. Sauvignon Blanc also makes for some fabulous late-harvest offerings.