Sauvignon Blanc is the flagship varietal of New Zealand, and is typically a very crisp aromatic wine with notes of grapefruit, tropical fruit and cut grass.

The much-lauded white wines of New Zealand tend to be slightly sweeter than those from Bordeaux and the Loire Valley, and are hugely influenced by the growing conditions of the country.

The grape originates from Bordeaux, where it is also known as Pouilly-Fumé, Sancerre, and Graves, and is one of the world’s most widely planted grapes.

Marlborough is the most revered wine-producing region in the small country, accounting for 62% of all wine produced in New Zealand.

The New Zealand Sauvignon Blanc scene started popping in 1970s, with the high quality Sauvignon Blancs coming out of Marlborough illustrating the great potential for grape growing in New Zealand.

Sauvignon Blanc tends to be fermented in stainless steel vats, which results in a clean, crisp flavor, and will not show any of that butteriness that is often prevalent in well-oaked Chardonnay for instance.

When it comes to pairing, think white meat, shellfish, and try to accentuate the herbaceous qualities of the wine with ingredients like parsley and cilantro.