Sauvignon blanc is on a real tear, growing in popularity as the go-to white varietal for many consumers. Most of the hoopla has centered on Marlborough, New Zealand, but a lesser-known source—and also terrific—is Chile, which produces sauvignon in a style that is less tropical and more citric-centric. The South American country’s grapes benefit from dramatic shifts in day-night temperatures, which ensure ripeness while maintaining bracing levels of fresh acidity. The Chilean sauvignon blancs are among the most savory and food-friendly in the world, and these three are all outstanding.

Emiliana Natura Sauvignon Blanc, Bio-Bio Valley, 2015

Made at South America’s largest certified-organic winery, from grapes grown in the cold southern region of Bio-Bio, this wine is very pale, with a clean, fresh, green apple-like flavor and hints of lemon and lime. Lighter in body, it’s a fine aperitif or accompaniment to raw shellfish.

$13, Huntington Wine & Spirits

Vina Leyda Classic Sauvignon Blanc, Leyda, 2016

Produced in the cool climate of Leyda with grapes grown on sandy soils within a few miles of the icy Pacific Ocean, this wine shows a wealth of mineral, herb and citrus aromas. Pure, precise and very chalky, with a sharp, lingering finish, this is one of those mouthwatering sauvignons that’s great with any salad or fish.

$9, Winestone, Newton

Vina Errazuriz Max Reserva Sauvignon Blanc, Aconcagua, 2015

This fifth-generation family producer makes a much more polished sauvignon, with complex lemon peel, fine herb and floral aromas. Creamy and ripe on the palate, its tart flavors and medium body make it a terrific choice to pair with chicken or fuller fish such as swordfish.

$15, Wegmans, Chestnut Hill

Sandy Block is a master of wine and the vice president of beverage operations for Legal Sea Foods.