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Chardonnay – Sauvignon Blanc is a blend which, although not often talked about, is used extensively throughout the wine world. Both Chardonnay and Sauvignon Blanc (which originate from Burgundy and the Loire respectively) are well-traveled varieties, which have been welcomed by both Old World and New World winegrowers. While their most famous incarnations are single-variety wines, the two are often combined to produce inexpensive table wine.

The two grape varieties traditionally produce very different styles of wine – Chardonnay being rich, round and buttery, while Sauvignon Blanc is more fresh, aromatic and zingy. Somewhat surprisingly then, this non-traditional blend is produced almost as widely as the varieties' plantings. It crops up in France (particularly Cheverny), various parts of Italy, Spain, Israel, California, Australia, Chile and South Africa, for example, and with wide-ranging results.

There are no standard conventions surrounding the blending proportions or percentages of each variety, so expressions vary greatly. However, there is a global tendency towards 50/50 blends or Sauvignon-dominant (more than 75 percent) blends. This is perhaps due to Chardonnay's unrivalled ability to add body to white wines.

The two varieties are typically vinified separately, according to each variety's specific needs; Chardonnay responds well to barrel fermentation, while Sauvignon is best fermented in stainless steel cuves. On occasion, when vintage conditions bring the two crops to an appropriate level of ripeness within a few days of one another, they can be co-fermented for greater flavor integration.

It could be (and has been) argued that a wine blend of multiple components is no better than its individual components. However, when blended successfully, Chardonnay can add roundness and length to an otherwise-thin Sauvignon Blanc and conversely, Sauvignon Blanc can bring crisp acidity and lively aromatics to a dull and broad Chardonnay. Chardonnay and Sauvignon Blanc are often joined by Semillon, Chenin Blanc, Garganega and other varieties in white blends.

Food matches for Chardonnay – Sauvignon Blanc wines include:

• Smoked salmon and avocado sushi
• Ceviche with cilantro and chili
• Oven-baked salmon with cherry tomatoes, broad beans and asparagus