Sauv blanc or blanc fume that is the question?

Picking of our 2010 sauv blanc will begin towards the end of this week or Monday latest. The sugar levels are looking good, weather predictions clear, so I'm banking on a good crop this year for our first sauvignon blanc vintage.

I would like to know however: Do you prefer chardonnay or sauv blanc for starters; and if you've ever tried a lightly wooded SB sometimes known as Blanc Fume; what your impressions were? Please let me know.