Sauvignon Blanc has become the definitive New Zealand wine style.Descriptions usually include such terms as 'grassy, herbaceous, green fruits', particularly 'gooseberry' and 'nettles'. Northern styles, based around the Hawkes Bay are generally riper and more concentrated flavours of nectarine and melon. Southern regional styles, very typically centred at the top of the South Island are typically crisply acidic with passionfruit, capsicum, gooseberry and herbal characters.

Food matching with Sauvignon is simple - keep it fresh!! Fresh white fish and crisp summer salads, acidic foods like tomato and vinegar based dressings work supperbly well with the crisp acidity of Sauvignon Blanc.