Sauvignon Blanc.
Pronounced Sov-inn-yon Blonk
25 years ago the British wine-buying public may have inadvertently bought a modest amount of Sauvignon Blanc but only as a component part of Bordeaux's dry and sweet white wines or because of our taste for the white wines of the Eastern Loire such as Sancerre or Pouilly-Fume. Then something happened. That something was on the other side of the world and it was called New Zealand.
Classic 'SB' is delicate in colour but not in aroma or tastes. Tinned asparagus, freshly cut grass, gooseberry, cats-pee (!) and elderflower are the classic signs that it is Sauvignon in your glass. Varietal Sauvignon Blanc is dry, crisp, super-fresh with mouth-puckering acidity. Recently New Zealand and France have been joined by Australia, South Africa, Chile and even Spain in their quest to produce the perfect Sauvignon Blanc.