Answers.Body: <p>The French call it “terroir.” Microclimate, soil composition, even water minerality all have an effect on how the grapes taste. </p>
  
  <p>Then there are the style elements, often dictated by tradition (and law, more below). How long do the grape skins remain in contact with the grape juice? How long is the wine aged? What is it aged in (stainless steel tanks vs barrels, etc). </p>
  
  <p>Back to the tradition piece, France and many other European countries have laws and a legal designation system applied to their products. You may have seen them: Appecation d’Origine Controlee (AOC), Vin de Pays, Vin Ordinaire, etc. </p>
  
  <p>All of those factors play into whether you can get the coveted AOC, which requires strict traditionalism. You can sell your wine for a lot more with that designation. More experimental things will get you a lower tier certification.</p>
  
  <p>Newer/non-EU wine-making areas (Australia, New Zealand, Chile, USA) have no such laws, and are free to experiment.</p>
  
  <p>Couple the terroir with the lack of homogeneity,  you have lots of room for difference. </p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2019-01-19T16:28:15.477Z
Answers.LastActivityDate: 2019-01-19T16:28:15.477Z
Answers.UserDisplayName: Just a guy
Answers.Body: <p>It's a climate/weather thing. New Zealand Sauv. Blanc is grown in much cooler climate than in Bordeaux giving you a much crisper, tart style of wine.</p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2018-12-22T00:03:02.850Z
Answers.Text: Contrasting with Sancerre and Pouilly-Fume would be informative since Bordeaux sauvignon blanc is often blended with semillon
Answers.UserDisplayName: Eric S
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Answers.CreationDate: 2018-12-16T13:11:20.570Z
Answers.LastActivityDate: 2018-12-16T13:11:20.570Z
Answers.UserDisplayName: farmersteve
Body: <p>Why New Zealand Sauvignon Blanc and French one are so different?
  Like they would be two different grapes..</p>
  
  <p>And this difference is stable. Or may be this is false and there are French Sauvignon Blanc that tastes as New Zeland and vice versa? </p>
  
Comments.ContentLicense: CC BY-SA 4.0
Comments.CreationDate: 2018-12-15T15:46:28.707Z
Comments.Text: Please edit the question to remove the last sentence since that is asked in another question.
Comments.UserDisplayName: Eric S
Tags: <wine>
Title: Why New Zealand Sauvignon Blanc and French one are so different?
UserDisplayName: Roman Pokrovskij
ThreadText: # Why New Zealand Sauvignon Blanc and French one are so different?
  
  (Asked by: username_0 on 2018-12-15)
  
  Why New Zealand Sauvignon Blanc and French one are so different?
  Like they would be two different grapes..
  
  And this difference is stable. Or may be this is false and there are French Sauvignon Blanc that tastes as New Zeland and vice versa?
  
  **Tags:** wine
  
  > **Comments:**
  > **username_1**: Please edit the question to remove the last sentence since that is asked in another question.  
  
  ---
  
  ## 2 answers
  
  ### Answer by username_3 on 2018-12-16. Score: 2 | Accepted answer
  
  It's a climate/weather thing. New Zealand Sauv. Blanc is grown in much cooler climate than in Bordeaux giving you a much crisper, tart style of wine.
  
  > **Comments:**
  > **username_1**: Contrasting with Sancerre and Pouilly-Fume would be informative since Bordeaux sauvignon blanc is often blended with semillon  
  
  ---
  
  ### Answer by username_2 on 2019-01-19. Score: 5
  
  The French call it “terroir.” Microclimate, soil composition, even water minerality all have an effect on how the grapes taste.
  
  Then there are the style elements, often dictated by tradition (and law, more below). How long do the grape skins remain in contact with the grape juice? How long is the wine aged? What is it aged in (stainless steel tanks vs barrels, etc).
  
  Back to the tradition piece, France and many other European countries have laws and a legal designation system applied to their products. You may have seen them: Appecation d’Origine Controlee (AOC), Vin de Pays, Vin Ordinaire, etc.
  
  All of those factors play into whether you can get the coveted AOC, which requires strict traditionalism. You can sell your wine for a lot more with that designation. More experimental things will get you a lower tier certification.
  
  Newer/non-EU wine-making areas (Australia, New Zealand, Chile, USA) have no such laws, and are free to experiment.
  
  Couple the terroir with the lack of homogeneity, you have lots of room for difference.
  
  
  ---
  
  