It was a bottle of Ocean’s Edge Sauvignon Blanc from Marlborough in New Zealand. The year was 2008, so not quite as young as I like it, but nonetheless very punchy in all the right ways. Gooseberry on the nose, zesty limes on the body and a lasting acidic finish that makes you have another glass. It was 12.5% and a very light colour – just right for the start of a winter menu that includes a smoked fish to begin. In my case, it was salmon, and I complemented the combination by adding lime juice to it (alongside pine nuts, but those were incidental). Sorry about the size of the picture, but you get the impression of the clean, modern label.