An argument for Sauvignon Blanc

My heart swelled and pulse quickened as I sipped a small mouthful of Sauvignon Blanc.

At the time I was only mildly enthusiastic about Sauvignon Blanc, yet I loved it on that occasion, because I was eating a delectably tasty dish: Scallops with crispy prosciutto and pea puree.

Some of you love New Zealand Sauvignon Blanc, some of you don't. If you are not fussed on this wine, I will show you a couple of ways to get enthusiastic about it. And for those already converted, you might discover new styles of Sauvignon to include in your repertoire.

It was only a few years ago I finally warmed to the explosive flavours of Sauvignon. The scallop dish made me so. Harmonising and contrasting at the same time, the pair provided me a new pleasure sensation. Like a rich fantasy it was almost too thrilling for words. Sauvignon can be a great aperitif too. It's not heavy; as fresh as summer apple; and beautifully aromatic. At the height of grassy summer when it's hot and sunny, a chilled glass of savvy can get your palate watering. On a cold winter's night it can enliven your damp spirit.

New Zealand Sauvignon Blanc is no longer a one-trick pony. The fruit-forward style makes up the majority but there are ones with less aggressive flavours and Chardonnay-like texture, some even with a hint of "funk". These so called "alternative" styles are worth trying out. They are often fermented in barrels (rather than stainless steel tanks) for added complexity and texture. This widening of styles has made drinking Sauvignon Blanc exciting and fascinating, and opened up more possibilities with the type of dishes you can have. I thank my lucky stars that wine and food matching is a never ending pursuit.

Shellfish are natural choices for Sauvignon Blanc, both pungent and mouth-filling. Fresh oysters dressed simply with a squeeze of lemon and black pepper are mischievously gratifying. So are steamed mussels cooked in garlic, onion and wine then topped with fresh herbs. I could devour the whole pot with a decent glass of Savvy.

If shellfish isn't your thing, try goat's cheese. You can either use the chalky-white, crumbly kind or the one that oozes with a gooey soft centre. With the creamy one, you simply spread it like honey on Vogel's. The crumbly, densely textured one is best warmed under a grill. The lightly toasted cheese with such elegant flavours works magically against a chilled gla''''''ss of Sauvignon as the warm cheese coats the palate with its velvet texture, brilliantly contrasted by the cool sensation and crisp acidity of the wine.

And there are many other dishes that can highlight the bursting flavours of Sauvignon. Go ahead, live dangerously and try Sauvignon with different dishes. Experiment with the alternative style Sauvignons too, because they give you totally different taste profiles and experience.

Fabulously drinkable:
Coopers Creek Marlborough Sauvignon Blanc 2010 ($17)

Ripe and lush with loads of feijoa and passionfruit notes. Their SV Dillon's Point ($21) is irresistibly delicious with a lovely juicy mouth-feel.

Sacred Hill Marlborough Sauvignon Blanc 2010 ($22)

Lively and engaging with passionfruit, lime and fresh herbs. Sacred Hill's Halo 2010 ($25) has an appealing stonefruit influence, while Sacred Hill Sauvage 2008 ($35) is a barrel fermented wine showing glorious complexity with excellent cellaring potential.

Seifried Nelson Sauvignon Blanc 2010 ($18)

Classically flavoured and loaded with tasty flavours - currant, lime and feijoa. It's beautifully perfumed and mouthwatering.

Astrolabe Voyage Marlborough Sauvignon Blanc 2010 ($22)

An exuberant wine with passionfruit and herbaceous notes followed by a succulent palate. Astrolabe Experience Taihoa 2009 ($30), a barrel fermented wine, shows multi-layered complexity and a taut mouth-feel.

Alternative Beauties:
Church Road Reserve Hawke's Bay Sauvignon Blanc 2010 ($37)

Chardonnay-like aromas of peach, vanilla and cashew, yet the palate is very Sauvignon showing bright acidity and a crisp finish. Beautifully poised and textured too.

Pegasus Bay Waipara Sauvignon Semillon 2008 ($28)

This is striking and extraordinary, displaying lime, dried herb, passionfruit and flinty notes together with savoury complexity. The palate is explosive and extremely long. A glorious experience.