The French translation ‘Savage White’ seems to describe some of the wines – assertively acidic with big, wild aromas of nettles and gooseberries. However the name probably suggests the grape once grew wild (’sauvage’) in its native landscapes of Western France. Classic examples are still made here in the Loire Valley and in Bordeaux, where cross-breeding also produced the famous red offshoot, Cabernet Sauvignon. With extremely recognisable aromas – even to non-experts – Sauvignon Blanc’s obvious appeal has established it as a major global grape. Superb examples from Marlborough have won it nearly 50% of New Zealand’s production. But good Sav is also made in many cooler regions of Europe, Australia and the Americas.