Sauvignon Blanc, the darling of those of us who adore crispness in our whites, has exploded in popularity with the emergence of New Zealand as a hot spot, with its passionfruit and jalapeño aromas. The grape’s ancestral origins are in France’s Loire Valley where white grapefruit and grassy tones are laced with unmistakable minerality, and in Bordeaux, where it’s usually blended with Semillon to add heft and smooth out the texture. Together we’ll explore the eye-opening range of Sauvie’s styles: from the Loire’s classic lean style, to kiwi flamboyance, to Napa and Sonoma’s richness, to Northern Italy’s purity, to Chile’s steals, and back again to the mother ship of France. Summer demands a glass of mouthwatering Sauvignon Blanc with lunchtime salad, local goat cheese and our favorite seafood catch! Some teaser producers to look forward to: the stellar co-op Cantina Terlan, Clarendale by the Haut Brion team, Chotard Sancerre, Napa’s Frog’s Leap, home-grown Laurentide, more than one New Zealand voice, and more.