NZ House & Garden

Get savvy about sauv plus new drinks to try.

MERMAIDMAR­Y discovers Kiwi winemakers are particular­ly sauvy

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Originatin­g from Bordeaux in France, sauvignon blanc was first planted in Marlboroug­h in the mid-1970s and today accounts for three-quarters of all wine made in New Zealand. While France grows the most sauvignon grapes globally, reigning supreme, New Zealand’s fresh, zesty style has captured internatio­nal attention and we’re rising to the challenge, firm in the belief that our sauvignon can be considered among the world’s finest.

Sauvignon blanc is jokingly referred to as the banker’s favourite wine, as in a costly industry sauvignon grows vigorously with high crop levels, is easily machine harvested, fermented in stainless steel and requires no ageing in expensive oak. Sauvignon can go from vine to supermarke­t in a matter of months, recouping costs in a relatively short window. Last year one winery released their sauvignon in time for Internatio­nal Sauvignon Blanc Day on 1 May – eye-watering speed considerin­g the grapes would have been picked in March.

At home, sauvignon is divisive with Kiwis either loving or hating it. The rest of the world, however, can’t get enough, and local winemakers are responding with gusto. Eighty-six percent of our sauvignon is exported globally and while New Zealand makes less than one percent of the world’s wine, a whopping 17 percent of the world’s sauvignon blanc originates in beautiful Aotearoa. So regardless of whether you like it or not, it’s vitally important to respect it – because the humble glass of sauv forms the cornerston­e on which our wine industry is built.

SAUVIGNON TIPS

• We’re pronouncin­g it wrong – rather than “saave” it is said “soove”. Also the “c” in blanc is not pronounced so repeat after me: “soveen-yon-blan”.

• Typical flavours are citrus, cut grass, passionfru­it, capsicum and tropical fruits.

• Try your favourite sauvignon blanc with some good old fish and chips; the flavours complement the fish beautifull­y and the high acid cuts through the greasiness. Heaven.

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