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Sauvignon Gris is a pink-berried mutation of the Sauvignon Blanc grape. It most likely originated around Bordeaux, but has found itself quite at home in Chile. Sauvignon Gris is thinly scattered across other parts of the wine world, including Uruguay, New Zealand, the United States and Switzerland.

Sauvignon Gris is less aromatic than its blanc sibling, but much more elegant and certainly capable of producing interesting wines. Wines produced from Sauvignon Gris tend to be richer and more voluptuous in texture than Sauvignon Blanc, with ripe fruit flavors of mango and melon as well as citrus notes. The wines are usually dry and tend to have some of the herbaceous notes so typical of the Sauvignon family.

The type of color mutation seen in Sauvignon Gris is a naturally occurring phenomenon and reasonably common. For example, Roter Riesling is a pink-skinned mutation of Riesling, Chardonnay Rosé is a mutation of Chardonnay and Pinot Gris is a light-berried variant of Pinot Noir.

While single-varietal Sauvignon Gris wines are enjoying some popularity, the grape is most commonly blended with Sauvignon Blanc.

Synonyms include: Sauvignon Rosé.

Food matches for Sauvignon Gris include:

• Scallops with mushrooms and white wine
• Garlic prawns
• Caramelized onion with goats' cheese