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Mike Glajnaric and his wife Helen sold their acreage in Tallai to "right size" to Halcyon Greens where their home overlooks the golf course. Mike is a wine lover and shares his insights with us.

I’ll tell you one thing I do. When I go to a winery, I only purchase one bottle of wine that I like so that when I get home, I can verify my choice.

Many times, I have said to myself, “what did I see in that wine?”. Some seasons are better than others, which makes subtle changes to the wine from year to year.

The most popular white grape variety is Sauvignon Blanc. It fits between Chardonnay and Riesling in terms of aromatic intensity and acidity. However, the thing with a Sauvignon Blanc is that it doesn’t age well. It is best drunk when young and vibrant, generally within two years of being bottled. 

The great thing about Sauvignon Blanc is how easy it is to pair with any dish.

The effect is similar in how a bold and acidic vinaigrette will draw out the flavours in a summer salad, making everything seem crisp and fresh.

It cooks well, better than a typical dry white and can handle a wide range of cooking methods such as grilling, charring, smoking, steaming, sautéing and raw dishes.

There is little or no oak, making Sauvignon Blanc a wine that pairs well with a green salad, goat cheese, chicken, shellfish, pork or even veal.

New Zealand Sauvignon Blanc is famous throughout the world, and with good reason. It’s similar to classic Sauvignon Blancs, yet unique in its own right.

Mike’s Wine of the Season

My favourite Sauvignon Blanc at the moment is Babydoll Marlborough. It has won the best Sauvignon Blanc at two international competitions. It rivals Cloudy Bay and Jackson Estate as one of the very best Sauvignon Blancs New Zealand has to offer. This trophy-winning Sauvignon Blanc is a Marlborough classic, fresh and expressive with bundles of varietal character. It’s fresh with passionfruit and grapefruit flavours. I have seen it priced from $15 to $23, so make sure you shop around!