Who could blame New Zealand Winegrowers for celebrating Sauvignon Blanc day (24 April, if you missed it), as they did with a tasting on the panoramic 17th floor of New Zealand House in London? The extraordinary success of New Zealand Sauvignon Blanc has been well documented, and I don’t intend to rehearse the story here. But it is such a remarkable achievement that I cannot refrain from reprising the following highlights (with thanks to Jamie’s Goode’s The Science of Sauvignon Blanc (2012, Flavour Press), a report on the multidisciplinary research carried out under the aegis of the New Zealand Sauvignon...