Sauvignon Blanc - that razor-sharp, refreshing white wine with its lively aromatics and uplifting acidity is one of the most popular grape varieties in the world. From the cooler spots in South Africa and the northern tip of New Zealand's South Island, to the slopes of Bordeaux and the Loire Valley, this scintillating wine has been cultivated to much success. But what do we really know about its true character? Wherever it is produced in the New World - New Zealand, South Africa, California and South America - it has a pugnacious kick. One sniff reveals a jumble of flighty aromas jostling for the attention of our olfactory receptors. Gooseberry, sweet herbs, fennel and freshly sliced green pepper bounce off a base of mouth-puckering, thirst-quenching acidity. In the Old World, in France's Loire Valley and Bordeaux, where it is often blended with Sémillon, it has a more delicate character. Crisp and racy, the wine retains that appealing acidity, but the aromas are more restrained, with notes of grapefruit and white flowers. These wines are as diametrically opposed to their New World counterparts, with all the power coming on the palate after the first sip has been swallowed. Of course nothing beats experiencing the difference for yourself, so pop by and try the below wines from New Zealand and France respectively. Riverby Estate Sauvignon Blanc, Marlborough, New Zealand
Lean and elegant with classic Marlborough flavours of gooseberry, grapefruit, and blackcurrant leaf before a fresh, tangy finish. Our most popular wine. Touraine Sauvignon Blanc, Cartier Loire, France
A "Baby Sancerre" in style - dry and crisp, but with a good weight and mineral character on the palate. Essential with goats cheese.