[3] The main confusion in Europe of the name Tocai Friulano is due to the Hungarian wine known as Tokaji (Hungarian of Tokaj), which does not have any Tocai Friulano in it at all, and is composed typically of the following grapes: Furmint (70%), Hárslevelű (20–25%), and Muscat Blanc à Petits Grains (5–10%).

[5] The Pinot grigio vine, which is also prevalent in the Friuli-Venezia Giulia region, was once known by the synonym Tokay d'Alsace in Alsace, and may have also been the grape used in some Italian Tokai wines.

While the grape still remains a popular planting in the Friuli-Venezia Giulia and Goriška Brda, it currently has little presence in other parts of the world.

The vines were believed to be interspersed together in Bordeaux during the 19th century, when the cuttings were brought to Chile labeled as just "Sauvignon blanc".

[10] The leaves and berry clusters of the Sauvignonasse and Sauvignon blanc are very similar, which explains part of the confusion between the two vines.

[7] The wines made from the two grapes are noticeably different when compared together: Sauvignon blanc being much more aromatic, with notes of ripe fruit like gooseberries and black currant, that Sauvignonasse lacks in favor of softer, floral flavors.

The vine is prone to producing high yields which must be controlled in order to make premium quality wine.

[7] In Chile, Sauvignon vert typically starts with aromas of green apples in its youth that fade as it ages and is more medium bodied.

The only doubt involves the Tocai Italico plantings around the town of Breganze, which ampelographers believe is a different vine altogether.