Which aroma is commonly associated with Sauvignon Blanc?

• A. Butter
• B. Herbaceous
• C. Petrol
• D. Cedar

Answer: (B)

Herbaceous notes are a hallmark of Sauvignon Blanc, driven by methoxypyrazines in the grape that give a fresh, green character—think freshly cut grass, green bell pepper, and other leafy/herbal aromas. This profile is especially pronounced in cooler-climate Sauvignon Blanc, such as wines from Marlborough or the Loire, where the grape’s green character shines through rather than ripe fruit or oak.

Butter signals a buttery quality from malolactic fermentation and oak aging, which is more typical of Chardonnay. Petrol is a scent often linked to aged Riesling and its own set of aromatic compounds, not Sauvignon Blanc. Cedar emphasizes oak-derived aromas, common in many oaked wines, but Sauvignon Blanc is typically crafted to be bright and fresh, with little to no oak influence.