Originally posted by Sancho Panza:
Originally posted by pape du neuf:
...California (the richest, most saturated style)
...require more attention to appreciate.
Sincere question: What do you mean?
Just about everyone knows what fruit smells and tastes like. People generally prefer riper fruits. Wines that are fruit forward are obvious and easy to like. New Zealand SBs typically have a citrus/gooseberry profile. The acidity adds more tartness than one usually wants in fruit, but on balance the fruit stands out more than the acid. California SBs tend to be riper still, and even easier for a beginning wine drinker to be comfortable with.
Loire Valley SBs are much more acidic. That acidity is often perceived as "mineral", although a chemical analysis would show no different mineral components than riper wines from elsewhere. The fruit flavors and aromas are there, just not coming at you in a big blast. Patience is rewarded in aging the wine longer, serving at a slightly higher temperature, aerating well, and sipping slowly. Having food to insulate your mouth from the acidity helps.
Another element is Sauvingnon Blanc is the grassy/new mown hay aroma. That can come through, or be entirely absent in SB from any region. It's an acquired taste, or maybe a never to be acquired taste for some.
Some one else can take over with the really advanced levels of appreciation involving cat pee, etc.