Four sauvignon blanc bottles to try

What you need to know, from origins to flavours, about the popular white wine. Sommelier Svetoslav Manolev, from Ormer Mayfair, chooses his four favourites

The Grape

Originally from Bordeaux, the green-skinned sauvignon blanc grape is grown across the world, but is famed for making some of south-western France's best Graves whites, including the dry white from first-growth Château Haut-Brion. The name is thought to mean 'wild (sauvage) white (blanc)'.

The Taste

With its herbaceous qualities – fresh-cut grass is always evident and sometimes asparagus, too – the fruit will vary depending on where it's grown. If it comes form New Zealand, you'll get tropical fruits (passion fruit, grapefruit) or gooseberry. If it's French, there are more minerals, with stony aromas and citrus and peach flavours.

The Vines

Aside from France – Bordeaux and the Loire Valley – sauvignon blanc is produced everywhere from Chile and Argentina to the US and South Africa. However, it's New Zealand that has become synonymous with the grape due to the consistent quality, which is harder to achieve in Europe's varied climate.

The Pairings

One of the wine's best qualities is its versatility. A New Zealand pour can easily go with white meat, fish, salads, sallows and citrus flavours. A classic Loire combination is bringing it together with goat’s cheese or soft, creamy cheeses – the high acidity making it an ideal match – and its herby nature also makes it great with tarragon, dill, lemongrass and mint. Its bite means it is able to cut through naturally fatty content, too, such as herb-laden pork sausages.