Matua Sauvignon Blanc

Matua's Sauvignon Blanc comes from Marlborough, the South Island region that accounts for roughly 62% of New Zealand's wine and set the template for the country's best-known white style. At 13% ABV, it sits in the usual range for the region. Expect a dry, crisp, aromatic wine built around grapefruit, tropical fruit and a cut-grass, herbaceous edge, with the high, bright acidity and clean finish that Marlborough Sauvignon is known for. Wines like this are typically fermented and held in stainless steel, which keeps the fruit sharp and leaves out the buttery, toasty character of oaked whites. Expect little to no oak influence, a light to medium body, and no tannin to speak of. The structure comes from acidity rather than weight, which is why the style tastes lively and refreshing rather than broad. That acidity and herbal streak make it a good partner for ingredients that echo it. Shellfish such as oysters, mussels, prawns and scallops are natural matches, as are white meats like roast chicken or pork. Dishes dressed with parsley, cilantro, chives or lime lean into the grassy side of the wine. Goat's cheese, asparagus and green salads work for the same reason, while heavily sauced or very rich dishes tend to overpower it. Serve it well chilled, around 7 to 10°C, which keeps the acidity crisp and the aromatics clear. It does not need decanting. A standard white wine glass with a modestly tapered bowl is enough to gather the aromas. As with most Sauvignon Blanc in this style, it is made for drinking young, while the fruit is fresh, rather than for long cellaring.