Sauvignon Blanc may have been bit over-poured in the last 20 years but we have a delightful range of well balanced, aromatic and interesting Sauvignons from all over the world and there really isn’t a better time to be drinking them than in the Spring, with an abundance of local & seasonal fresh produce.

Sauvignon can present differently depending on where it is grown, the conditions in the vineyard and the winemaking techniques. The fruit flavours range from passionfruit, lime, gooseberry to white peach. A grape with good acidity and an inherently 'green' character.

Classic food pairings include:

• Grilled white fish with lemon and herbs
• Creamy goat’s cheese tart
• Spring vegetable risotto
• Fresh asparagus
• The more tropical styles will stand up to the spice of a Green Thai Curry or something along those lines with herbs and heat. (Try the classic V Marlborough!)
  

For the purists, we’ve highlighted some brilliant but lesser known Sauvignon’s produced outside of the classic Loire & Marlborough regions 

Péter Benedek Sauvignon Blanc 'Epreskert' SV 2024,Hungary £15.50
Mineralstein Sauvignon Blanc, Pfaltz Germany £18.99
Aslina Sauvignon Blanc South Africa £19.50

If you do have a bit of an aversion to this grape,or you’re one of our adventurous followers, then we highly recommend these magical blends which feature the Sauvignon Blanc but are are cleverly balanced to temper this fresh and herbaceous varietal. 

Terlaner Cuvée Cantina Terlano 2024, Alto Adige NE Italy £26.99

A blend of Pinot Bianco, Sauvignon Blanc and Chardonnay from the outstanding Terlaner, Co-operative. White peach, cut grass and stony mineral aromas lead into a palate that while packed with flavour retains an ethereal lightness. 

Delicious with Raw white asparagus salad or green asparagus with pecorino or parmesan shavings, olive oil and a squeeze of lemon. 

Or a white meat or veal roast with sauteed cabbage and roasted carrots. 

Simple pizza and pasta dishes. Or a Risotto Primavera. 

Domaine de Papolle Cotes de Gascogne Blanc 2024 Loire, France £11.99

From Armagnac producer, Domaine de Papolle this is a champion blend of traditional Armagnac varieties Colombard and Ugni Blanc with Sauvignon Blanc and Gros Manseng, it delivers lots of flavour and personality at an everyday price! 

The nose presents citrus and tropical fruit aromas: lime, kiwi and bergamot. The palate is light, dry and very drinkable (it's just 11.5%!) but with a pleasant peachy roundness thanks to the Gros Manseng in the blend.

Delicious to drink with salads and shellfish, or simply enjoy a cold glass on a hot day.

Russolo Braida Antica Blanc NV Italy £13.50

A field blend of Müller Thurgau, Ribolla Gialla, Friulano, Sauvignon Blanc, Chardonnay & Pinot Grigio.

A crisp and bone dry wine with an aromatic medley of yellow fruits; ripe peach, pineapple & apricot. Floral notes of jasmine and zesty lime, white pepper and a touch of ginger. 

Asian influenced food would work well here, with nothing that is too spicy. Perhaps a stir fry to showcase the abundance of fresh seasonal veg and fresh herbs.

Château Saransot-Dupré Blanc Listrac-Médoc 2022 Bordeaux, France £19.95

Classic Bordeaux blend of Sauvignon Blanc and Semillon. Fermented separately and aged on the lees before combining to give added elegance and complexity

Fresh aromas of melon, pear, green apple, and a touch of mint. The palate echoes the aromatic nose with vibrant apple and invigorating mint flavours. 

This would pair beautifully with a spinach and feta pastry, goats cheese salad, white fish served up with mangetout or spring greens with a squeeze of lemon. 

SPRING BUBBLE & SQUEAK

Ingredients

125-150g Cooked and peeled new potatoes

200g Spring Greens cooked and drained

6 Spring Onions trimmed  

100g podded broad beans

100g podded peas cooked

1 tbsp chopped parsley

Salt and pepper to taste

2 tbsp vegetable oil.

Method

Chop the potatoes greens, spring onions and beans and place in a bowl with the peas. Add the chopped parsley, mix well and season with salt and pepper to taste.

Shape into 4 even-sized patties and flatten them slightly. 

Heat the oil in a frying pan and cook the patties for 3-4 minutes on each side until golden. 

Drain on kitchen paper and serve straight away as a delicious breakfast or keep warm in a low oven to serve as part of a main meal. 

(From Mark Hix British Seasonal Food)