Sauvignon Blanc gains ground

Here are flavors that I love: Ginger (especially sushi ginger); lime (squeezed over Thai and Mexican dishes); green herbs (in sauces like pesto and in Mid-East and Mediterranean dishes.)

Knowing my favorite food flavors, it shouldn't come as any surprise that I also love Sauvignon Blanc.

I'm not the only one loving Sauvignon Blanc these days. Sauvignon Blanc sales are up nearly 10 percent this year, closing the lead long-held by Chardonnay.

Food-friendliness is a major factor in Sauvignon Blanc's success. America's most-popular international cuisines — including Mexican and South American, Greek and Mediterranean, Indian, sushi and Pan Asian — are especially suited to Sauvignon Blanc's herbal accents and citrusy acidity.

These descriptors aren't random. While Chardonnay (especially oak-influenced Chardonnay) is dominant in diacetyl — the natural compound that gives butter its flavor — Sauvignon Blanc is high in methoxypyrazine — which flavors green olives, herbs and green vegetables.

So, when serving buttery preparations, serve Chardonnay. But when serving dishes with olive oil, veggies or herbs, choose a Sauvignon Blanc, such as “Ross' Choice” and these other favorites:

Quintay “Clava” Sauvignon Blanc ($11.99 Chile): How all this snappy minerality, dynamic herbaceousness and lime-y zest can merge into a round, cohesive mouthful of flavor is beyond me, but this summer, this wine has held a permanent position in my fridge. It's a must-have for sushi, Thai and Mid-East BYO and carryout.

Joel Gott Sauvignon Blanc ($13.99, California): “Poor man's Chardonnay” — not! While some producers bulk up Sauvignon Blanc's flavor (and price tag) with oak, Joel Gott relies on the grape alone — slow-ripened in the cool mist of Monterey, then rested in stainless steel — for lip-smacking flavor. I won't argue with the back label that reads “tropical fruit and mouthwatering acidity,” but I enjoy the wine's rich herbal qualities for a full-flavored cocktail and complement to light meat dishes and rich seafood. Grilled Mahi-Mahi with Mango and Cilantro Salsa anyone?

Full disclosure: My favorite Sauvignon Blancs are grown in cool climates. Warm climate Sauvignon Blanc ripens to flavors compared to honeydew melon and I just can't do honeydew!

Ÿ Advanced Sommelier and Certified Wine Educator Mary Ross writes Good Wine. Write her at food@dailyherald.com.

Ross' choice

Sauvignon Blanc “Unique”

Domaine du Salvard

Loire Valley, France

2010

Ÿ Suggested retail and availability: $14.99 at wine shops and specialty stores (distributed by Vintage Wine Co., Des Plaines)

Complex aroma jump-starts a rich palate that unfolds, layer after layer, in flavors including minerals, fresh herbs, pine and racy acidity. Grown in the Loire – the region of France's great Sauvignon Blanc – wine lovers will liken “Unique” to Sancerre, but at half the price! Serve with classic French dishes aux fines herbes, including omelets, roast chicken and seafood. Also a perfect complement to backyard bonfires, autumnal dusk and the aroma of falling leaves.