Introduction Sauvignon is a dry white wine produced from a green-skinned grape, which is a variety that originates from Bordeaux, France. In addition, Sauvignon Blanc is planted in other wine-producing regions such as Chile, Australia, South Africa, California, and New Zealand whereby it is used to make a refreshing, crisp, and dry variety of white wine. However, the grape is also a major component of dessert wines such as those originating from Sauternes. The grape vines tend to grow vigorously, and thus, there is the need to prune and thin the shoots and leaves to increase fruit ripening. On the other hand, the varietal Sauvignon Blanc grape is similar to grapefruits, bell-peppers, grass or gooseberries depending on the region of origin (Marais, Hunter & Haasbroek, 1999, p. 19). Characteristically, the level of pyrazine in the grape determines whether the varietal grape is intense or mild. Moreover, sufficient sunlight guarantees the production of melon-like aromas in the grape. Otherwise, insufficient lighting imparts an aggressive box tree odor to the grapes. Furthermore, depending on the climatic conditions under which the grape is cultivated, the flavor of Sauvignon Blanc wine can range from sweet to aggressively grassy. When slightly chilled, Sauvignon wine can be served with fish, sushi, and cheese. Usually, Sauvignon wine is consumed young because aging does not have any significant contribution to its quality except for the oak-aged varieties from Bordeaux, which are known to age for approximately fifteen years (Marais et al., 1999, pp. 19-30). This essay presents a review of the components of aroma, the fermentation process, the aging process, and finally, aroma analysis about the Sauvignon Blanc wine. Chemical Components of Aroma Wine aroma contributes to the quality of wine in that the aroma components form an integral aspect of wine quality. Furthermore, the grape cultivar is a major contributor to wine quality because it determines the amount and type of the chemical components of aroma. As mentioned earlier, a typical varietal aroma of the Sauvignon grape can be identified as being vegetative, gooseberry, grassy, herbaceous, green pepper, or asparagus. However, these aromas can also be found in other varieties of grapes such as Semillon and Cabernet Sauvignon. Accordingly, a review of the chemical components producing these aromas shows that the most important chemicals in Sauvignon Blanc are methoxy-pyrazines such as 2-methoxy-3-isobutylpyrazine (Marais, 1994, p. 42). Conversely, the grapes contain additional components such as 4-methyl-4-mercapto-pentane-2-one, C6-aldehydes, monoterpenes, C13-norisoprenoids, and C6-alcohols. These chemical components in Sauvignon Blanc are the major descriptors of the complex range of varietal aromas in white wines. Additionally, studies show that the level of methoxy-pyrazine, and thus, the varietal aroma of Sauvignon wine vary with climatic conditions, the plant origin, and the degree of ripeness. Here, it is worth noting that the concentration of methoxy-pyrazine in Sauvignon Blanc decreases as the grape ripens, and also as the intensity of sunlight and temperature increases. Therefore, to produce varietal wines containing typical grape aromas, there is the need to cultivate the vines in cool areas and store the mature wine