Sauvignon Blanc

Blackcurrant leaf and boxwood are the classic markers of Sauvignon Blanc, and both turn up here, which is more than most alcohol-free whites manage. Around them sit elderflower and acacia on the floral side, citrus and a hint of exotic fruit on the other. The acidity does the real work, since it's what keeps the wine precise rather than soft. It's made in the south of France as a Vin de France, then dealcoholized by vacuum evaporation at no more than 35 degrees Celsius and without pasteurization, a gentler route than simply boiling the alcohol away. A 75cl bottle, good for roughly three years. Serve it cold but not frozen, somewhere between 6 and 8 degrees Celsius. It's dry enough to sit beside goat cheese, oysters or a herb-heavy salad, which is where you'd put the alcoholic version anyway.