Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Fresh and Zesty. A burst of citrusy aromas and flavours, notes of green herbs like gooseberry and grass

If the bottle is at room temperature, place the bottle in a bucket or large container. Add 4 cups of ice and 1 litre of cold water to make an ice bath. Submerge the bottle for 8–10 minutes, turning once halfway through, until the bottle feels cold to the touch (around 8–10°C). Remove and dry the bottle.

Quick chill in ice bath

For best results chill the bottle upright in the refrigerator for 2–3 hours before serving to reach 8–10°C.

Refrigerator chill (preferred)

Wipe the top of the bottle with a clean cloth. Using a waiter’s corkscrew, remove the foil and extract the cork smoothly. Inspect the wine briefly for clarity and aroma by pouring a small tasting pour.

Open the bottle

Choose a medium-sized white wine glass with a slightly tapered rim to concentrate citrus and herb aromatics. Pour 120–150 ml per serving (about one-fifth of a bottle) to allow room for swirling and aromatics.

Glass selection and pour

Before drinking, gently swirl the glass 2–3 times to release aroma. Note the fresh citrus (lemon, lime), green fruit (gooseberry, green apple) and herbaceous notes (cut grass, green bell pepper, fresh herbs). Take a small sip, allow it to coat the palate, and notice the bright acidity, crisp finish and any subtle minerality.

Present aroma & tasting notes

If desired, add a single thin lemon wheel to the rim of the glass or float a small slice in the glass for a decorative accent. You can also drop one or two halved green grapes or a single fresh herb sprig into the glass for visual appeal and a complementary aroma (avoid overpowering the wine).

Garnish (optional)

Serve alongside light seafood (grilled prawns, ceviche), fresh green salads with citrus dressing, or a soft goat cheese. Offer small portions (about 75–150 g) of the chosen accompaniment per 1–2 guests. The wine’s acidity and herbaceous notes complement citrusy, herbal and mildly briny dishes.

Pair with foods

If you do not finish the bottle, re-cork or use a vacuum wine preserver and refrigerate upright. Consume within 3–5 days for best aroma and flavor; the wine will gradually lose its fresh fruit and herb notes over time.

Storage of opened bottle

Faultline Sauvignon Blanc (New Zealand)

Ice (optional, for chilling quickly)

Water (for ice bath)

Lemon slices or thin lemon wheel

Fresh herb sprigs (mint, cilantro or flat-leaf parsley)

Gooseberries or green grapes (optional)

Light seafood or goat cheese for pairing (serve on side)

Sauvignon Blanc, Faultline - New Zealand

Make Sauvignon Blanc, Faultline - New Zealand Recipe in just 15m. Fresh and Zesty. A burst of citrusy aromas and flavours, notes of green herbs like gooseberry and grass

Sauvignon Blanc, Faultline - New Zealand

Descriptors

Tasting Notes

Food Pairings

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