Sauv far, sauv good with this summer white

ALES of sauvignon blanc invariably go through the roof during the summer. Easygoing, straightforward and fabulous with or without food, it’s a treat on a warm day and up there with the likes of chardonnay and pinot grigio in popularity. This green-skinned grape comes from Bordeaux and probably takes its name from the French words sauvage (wild) and blanc (white), originating as an indigenous grape in southwest France.

- by Matt Nixson

Its hardiness means it can be grown in almost all wine regions — which partly explains its global ubiquity — but, because it ripens early, it thrives in sunny climates that are not overwhelmingly hot — slowing ripening and allowing the balance between acidity and sugar levels, and hence flavours, to develop.

Soil, climate and production techniques all influence the final wine, but sauvignon blanc is typically fresh with a striking acidity that complements salads, prawns and lighter bites. Aromas include gooseberry, cut grass and tropical fruit, while flavours include citrus, grapefruit and passionfruit.