This vine originates in France and arrived in Slovenia through Germany and Austria, hence its alternative name Muskatni Silvanec (Muscat Silvaner). The best Slovene Sauvignons come from the Podravje region, but there are exceptions.
Sauvignon must contains up to 20% sugar in good years, late harvest wines contain up to 24%, but even in poor years the wine is aromatic and consistent. The acids are moderate and balanced, and the wine ages well. The wine is of a straw yellow colour with greenish hues and reflections.
In Slovenia, Sauvignon is a very aromatic wine with a distinct aroma of sage, bell-pepper, drying hay, and elder blossoms. Selection (and difference in soils) have produced two distinct variations: with Sauvignons grown in the Primorje region the fragrance of drying hay tends to be predominant; those from Podravje tend to have an emphasized elder blossom fragrance. There seems to be no agreement among oenologists as to the cause of this distinction, but some successful transplants of "elder blossom" Sauvignon to Primorje seem to indicate that the difference is a real variation of the vine, not just the consequence of the different mineral content of the soils.
Sauvignon is a very popular white wine in Slovenia and is produced in all winegrowing regions; however, outstanding quality is more frequent in the Brda and Vipava Valley areas of Primorje and the Maribor, Radgona-Kapela, and Ljutomer-Ormoz areas of Podravje. Only the Smarje-Virstajn and Bizeljsko-Sremic areas of Posavje seem to provide the right environment in this area. Late harvests are frequently attempted, but Slovene growers still shy away from harvesting the suhi jagodni izbor which makes Sauternes so exquisite.
Sauvignon should be served at 10 - 12 °C (50 - 53.6 °F); it is a perfect complement for clams, oysters, scampi, lobster, and crabs - particularly if prepared with an aromatic tomato sauce. Sauvignon also goes well will almost all tomato dishes like pasta or lasagna with tomato sauce and fits well with stewed veal dishes.
