Is it true what I’m hearing on the grapevine – savvy B is back? Could it really B? If so, I’m here for it.  It’s where so many of us began our white-wine adventures. Your mind instantly runs to the classic grapefruit, cut grass and passionfruit.

But it is 2026 and we’ve evolved. We’re more mature and sophisticated these days. It’s not just your mum and Aunty Irene filling their glass with ice and a noughties tropical fruit bomb from Marlborough. Australian winemakers have shifted to craft more complex, textured and highly considered wine at very reasonable prices. Think herbaceous, nuanced and terroir-driven.

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What’s exciting about sauvignon blanc is its honesty and versatility. There’s not a lot to hide behind in a sauvignon blanc. It’s pure fresh fruit and speaks directly to the terroir of the region. Australian versions of these wines are now standing up to our European friends, and we should be proud!

Mitchell Taylor is the third-generation managing director of Taylors Wines, which has won global awards for its sauvignon blanc. He explains: “Australian sauvignon blanc can have a lovely subtleness to it, just like the examples from France’s Sancerre, which is known globally for the variety.”

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Taylor recommends looking for freshness and flavour in your sauvignon blanc. “Another factor in a great sauvignon blanc is its acidity and length
which should have nuances of spice and chalkiness on the palate,” he adds.

Think light, refreshing crowd pleasers, perfect for this time of year when there’s still humid warmth in the air, the lingering tail end of summer calling for a crisp glass of savvy B.

The sauvignon blanc renaissance is upon us. I can already feel my mouth salivating at the rush of acid. Just in case you’re still not convinced, check out these 20 affordable bottles of sauvignon blanc that will help change your mind.

How to pair food with sauvignon blanc

When deciding wha to eat with sauvignon blanc, think light, bright, tangy and creamy – which means you have a very wide playing field.

“What people may not realise too is that sauvignon blanc is a very versatile wine when it comes to food pairings,” says Mitchell Taylor.

“It pairs very nicely with everything from fresh seafood, summery salads and roast chicken dishes – plus a range of cheeses, which is perfect for those shared cheese boards,” he says.

Goat cheese is a classic sauvignon blanc pairing, try an omelette filled with fresh greens. Grilled prawns or ceviche are other go-tos, but you can also get more creative with a Thai salad doused in chill, sauce and lime or light fish curry; fish tacos laced with jalapeños or a meal-sized Greek salad.

What country makes the best sauvignon blanc?

The countries most synonymous with sauvignon blanc are France and New Zealand, specifically the Loire Valley in the former and Marlborough in the latter. But it’s also a popular and widely planted grape across the world, particularly in Chile, South Africa, Spain, Austria and, of course, Australia.

“Australian has a great line-up of cool-climate wine regions who produce
fantastic examples of sauvignon blanc,” Mitchell Taylor says, naming the Adelaide Hills and Margaret River as examples. “Just like where the variety originated in South West France, sauvignon blanc has in particular found a home in the South West of Australia”.

Is Sancerre the same as sauvignon blanc?

The white wine Sancerre is sauvignon blanc from the Loire Valley of France. While sauvignon blanc was first grown in the Loire Valley, it’s Sancerre in the eastern reaches specifically that made it a prestige drop in fine wine circles, a reputation only rivalled by Marlborough sauvignon blanc. Like similar French wine styles, while all Sancerre are made with sauvignon blanc, not all sauvignon blanc are Sancerre.

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