(Cleveland) - International Sauvignon Blanc Day is Friday, April 24. Here are five things to know about the grape:

1. What do I need to know about Sauvignon Blanc?

General pronunciation is so-vin-YAWN-blahnk. French in origin, the grape is widely planted. It's a mainstay in New Zealand; you often see Marlborough and Hawkes Bay as regions listed on bottles. Marlborough produces the majority of the nation's wine, with Sauvignon Blanc being the most dominant grape grown (it accounts for 86 percent of wine exported from New Zealand.) It's an acidic wine that often has a strong grapefruit quality, a pleasing dryness on a hot day. Speaking of hot days, these are good picnic wines, in part because they often come with screw cap instead of cork. They are reasonably priced and are drinkable now. It's somewhat of an acquired taste. Wine writer Michael Steinberger once called this grape "a dud." It has a puckering quality, which someone sipping it must embrace. Generally, I don't, but that doesn't stop me from trying them from time to time.

2. What foods go with Sauvignon Blanc?

When it comes to pairing, it's a versatile vino. Consider shellfish (mussels, scallops), vegetables (grilled or creamed), cheeses (especially goat cheese). It's also one of the rare varietals that is said to match well with asparagus, a particularly difficult food with which to pair wines.

3. What flavors should you expect?

Expect pronounced citrus – in particular, grapefruit. Lemon, lime and peach can cross the palate, and aromas can range quite a bit. Often there is an herbal, grassy quality. Wine Folly even suggests some very distinctive descriptors, which include "box of chalk" and "wet concrete." Believe it or not, some people even get "cat urine" from the aroma. Generally they are unoaked.