A very broad-brush statement G.
SB 100% can evolve in a beautiful perfumed way with oak, as it does at Smith Haut Lafitte blanc cru classe', the rising star in Graves in recent decades. I've drunk this wine before it became famous, much more expensive and even nicer.
Then in Barsac and Sauternes, SB is a very important constituent 20% SB at d'Yquem, up to 33% in other cru's with 3% Muscat added to the Sem in some others. Best Barsac and Saut have marvelous acidity and are so fresh ......... not like cloying and syrupy Tokaji - Ha ha, somebody may take me up on that statement !
So Mr G, there is a small book in the making, if we were to develop your subject line. Further, I don't know best Riesling
, which has a multi facetted engine, whilst the other great whites of the world including the ice wines from Niagara falls rely on certain botrytus cinerea and mycelium strains and evolution with those components resident, and SB to make them.
Mel can cover this ground so much better.
Therefore, it is easier to say in a one liner, that the most enjoyable white wines in this world, have quite high acidity and fruit that develops flavours and aromas in a particular manner, when made in a particular way, and grown on particular soils in particular climats.
It's all particular.