Sauvignon Blanc

Not bone dry, and Edenvale says so plainly, which is more useful than it sounds. A touch of residual sweetness is common in dealcoholised whites, and this one uses it to carry flavour rather than hide behind it. The aromas are textbook Sauvignon Blanc, capsicum and ripe gooseberry with a herbaceous edge, and the colour is straw green. Acidity does the work on the finish, keeping things refreshing rather than cloying. Fruit is selected from South Eastern Australia, fermented in full, then dealcoholised to under 0.5 percent alcohol and zero standard drinks. That zesty acidity makes it a natural with fish, sushi, sashimi and smoked salmon, and it holds up beside goat's cheese, salads, grilled chicken and Mexican food.