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Much like most of the scenarios thrown up on his journey to the top echelons of motorsport, Oscar Piastri takes everything consummately in his stride. Strikingly level-headed and rational – notwithstanding an unflappable self-belief in his ability behind the wheel – a week which started with the 22-year-old signing a new contract with McLaren until the end of 2026 ended with his first podium in Formula 1 at Suzuka. It was quite a few days for the rookie Australian, whose meteoric rise through the ranks shows no signs of subsiding. What’s more, it was a weekend that fully justified Piastri’s bold a year ago, when the soap opera of his first forays into Formula 1 dominated the paddock. It was a storyline of dreams for Netflix’s Drive to Survive producers when Piastri, a test driver at Alpine, rebuked the Enstone-based team who’d announced his 2023 drive as a replacement for Fernando Alonso. We would later learn that the 2021 F2 champion had already penned a deal to join McLaren, with Zak Brown and the papaya targeting fresh blood following Daniel Ricciardo’s season of underachievement. It was a line of attack which carried much risk. Alpine beat McLaren to fourth in the constructors’ championship last year and many onlookers saw the switch as unwise from a competitive viewpoint. More pointedly, though, the impact it would have on Piastri’s moral standing in the sport was something emphasised by then Alpine boss Otmar Szafnauer. The Renault-works outfit had invested millions of pounds into Piastri’s development, with countless test opportunities and financial backing through the junior series. But Piastri, managed by nine-time race winner and fellow Australian Mark Webber, was undeterred. He was set to be overlooked by Alpine for 2023 before Alonso’s surprise switch to Aston Martin and, feeling undervalued, he went on the search for other options fully aware he could ill-afford another season on the sidelines after not racing in 2022. A loan to Williams was on the table but McLaren, an eight-time constructors’ champion and giant of the sport despite their recent struggles, was his preference. The start was not smooth, though. McLaren acknowledged at the start of the year that they had not met their off-season development targets and the mood at the car launch at their impressive Woking HQ in February was decidedly pessimistic. Piastri’s F1 debut, in Bahrain, ended in retirement. But those early shortcomings were no fault of Piastri, despite a year on the sidelines. It is one of the more questionable rules of Formula 2 that the winner then cannot race in the series the next year, often leaving the champion in the wilderness. Brazilian racer Felipe Drugovich, last year’s champion, has acted as a reserve this year for Aston Martin and is struggling to find an F1 seat next year, though Williams has recently been mooted. This year’s F2 leader, Theo Pouchaire, is a test driver with Alfa Romeo but now looks set for a year without racing in 2024. It would make sense, it seems, to offer an exception should the champion not land a seat at the top table. Nonetheless, after scoring his first points following his home race at Albert Park, Piastri had to wait until Austria in July for a raft of game-changing upgrades which handed him and Lando Norris a shot at regular top-10 finishes. He has since scored in five of the last seven races, as well as a second-place finish in the sprint race in Belgium. Enough for McLaren to swiftly extend his deal. “It’s always nice to have a sense of security,” said Piastri. “It made sense from my point of view and from a team point of view. That longevity and continuation together – [it’s] nice confidence for us all.” It continues the Melbourne local’s meteoric ascent. He landed a junior role at Alpine, formerly Renault, by winning the Formula Renault Eurocup in 2019. A year later, he won Formula 3 before his F2 victory in 2021. A decision at 15 years of age to relocate to the UK for his racing was reaping the rewards. Now, after a first podium following a front-row start at Suzuka, Piastri has emerged as genuine competition for Norris – long labelled the team’s No 1. “I think it exceeded most people’s expectations from what he’s been able to achieve already this season,” Norris said on Thursday, after Piastri penned his extension. “He’s pushed me a lot – it’s not a nice thing, it’s not what I want – but he’s done a very good job so congrats to him for [continuing for] another few years.” As the Brit hinted, the intra-team jousting is not something he has been used to in recent years. Crucially at this point, the pair get on well – both young, affable and with bundles of potential. But Piastri has emerged as a genuine rival to Norris at McLaren. The Brit’s regular links to the second seat at Red Bull, despite a contract at McLaren until the end of 2025, are likely to have accelerated Brown’s willingness to pin down Piastri. But should Norris stay, it is undoubtedly a driver pairing capable of race victories in the future, should they be given the tools to do so. In contrast to the start of 2023, it is now a time of much optimism for McLaren. The team signed ex-Red Bull chief Rob Marshall as their technical director in May. David Sanchez will join the engineering department in the new year from Ferrari. Andrea Stella, who replaced Andreas Seidl as team principal last year, works well in tandem with Brown. At this rate, they’re likely to haul in Aston Martin for fourth in the constructors’ championship too, with Alpine long left behind in sixth. “What!! So we are doing this for another 3 years???” comically tweeted Piastri’s mum, Nicole, after the new contract was announced last week. That looks set to be a minimum. Should Piastri’s progress continue at the current trajectory, the Australian will be in Formula 1 for a while longer yet. Read More Lando Norris claims McLaren on ‘an upward trend’ after double podium ‘Shocker of a race’: Christian Horner pulls apart Sergio Perez’s display in Japan Lewis Hamilton frustrated by Mercedes strategy in Japanese Grand Prix ‘Shocker of a race’: Christian Horner pulls apart Sergio Perez’s display in Japan Christian Horner reveals Max Verstappen ambition ahead of Japan victory F1 Japanese Grand Prix LIVE: Race updates and results at Suzuka

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Lewis Hamilton was third in opening practice at the Monaco Grand Prix which ended early after Alex Albon crashed out. Hamilton, armed with a major Mercedes upgrade, finished the first running in Monte Carlo behind only Carlos Sainz, who topped the order for Ferrari, and Aston Martin’s Fernando Alonso. Hamilton was ahead of both Red Bulls – with Sergio Perez fourth and world champion Max Verstappen, who complained on multiple occasions about the handling of his Red Bull, sixth. The Ferrari of Charles Leclerc split the Red Bull pair. The red flags were deployed in the closing minutes when Albon lost control of his Williams through the opening Sainte Devote corner. The London-born Thai slammed into the wall, but, despite admitting to banging his knees, he emerged relatively unscathed from the 100mph accident. The same could however, not be said for Albon’s Williams following significant damage to the left-hand side of his machine. After giving up on this season’s car on the eve of the opening race, Mercedes have arrived for the sixth round of the season in the sun-cooked principality with a new concept. The Silver Arrows have abandoned their controversial zero-sidepod design, and introduced a new front suspension, new floor and cooling system in a change of development on a car which has contributed to the longest losing streak of Hamilton’s career. On Sunday, it will be 539 days since Hamilton last stood on the top step of the podium at the penultimate round of the contentious 2021 season in Saudi Arabia. And although Hamilton ended the opening running 0.663 sec behind Sainz, the seven-time world champion and his Mercedes team might take confidence from finishing ahead of both Red Bull drivers. Verstappen and team-mate Perez are the only men to have won a race this year, but their rapid Red Bull is not necessarily suited to the narrow and slow-speed confines of the unique Monte Carlo configuration. Sainz lapped a third of a second quicker than Alonso, with Verstappen 0.872 sec off the pace. Hamilton’s team-mate George Russell was only 15th, 1.6 sec back. Elsewhere, Lando Norris finished seventh for McLaren as Nico Hulkenberg completed the fewest laps after he spun his Haas at the chicane on the exit of the tunnel. Second practice gets under way at 1700 local time (1600 UK). Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton: Racist abuse of Vinicius Junior really hits home for me Bernie Ecclestone would be surprised if Lewis Hamilton wanted to leave Mercedes Lewis Hamilton insists right decision is made as Emilia Romagna GP cancelled

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Growing up in the early 2000s-2010s meant the rite of passage into alcohol inevitably involved terrible choices, from alcopops (RIP) to grim beers (Coors) and nasty wine. Mostly white, rarely red, while rosé that both looked and tasted like Ribena was a world away from the delicate pale provencal style we’re so au fait with now. Then as now, the cheaper the better. Location, grape variety, acidity levels – it all meant absolutely nothing. Hell, taste didn’t matter either. Slurp it fast enough and you’d barely notice a slight whiff of paintstripper on the nose or a lingering hint of vinegar on the palate. It was just your (well below) average plonk. The number one important factor was price – swiftly followed by ABV, of course. The rough budget for a bottle was the mighty sum of £3-4. A tenner was a good night out. Remember those days? It was around this time that sauvignon blanc began its world domination. It was the IT wine to buy. Rocking up to your friend’s house with a bottle in tow made you look like you knew something about wine, maybe even had great taste (despite still buying the cheapest bottle possible, of course). It was even better if it was from New Zealand – top points if it came from Marlborough, the top of the South Island, where about 70 per cent of the country’s wine is produced. Love wine but don’t know where to start? The Independent Wine Club features curated cases from small growers and expert advice on how to enjoy wine. Sign up now for free. While Gen Z seem to have broken free of British booze culture altogether, when I was at university, rosé was the go-to pre-drink before a night on the tiles. And lots of it. It’s been off the table ever since. The mere smell of it takes me right back to those heady, alcohol-drenched days. Perhaps it’s just a case of unfortunate timing for my age group – victims of the wine’s popularity surging at the height of early-Noughties boozing culture. But why did sauvignon blanc become so popular 15 years ago? ​​Emily Harmen, wine consultant at Firmdale Hotels and Vina Lupa, says it’s “simply because when people get into wine, they usually like wines that are quite fruity”. Sauvignon blanc offers these fruity notes, as well as freshness. It’s famed for its notes of crisp asparagus, green pepper and often a grassy or herbaceous flavour too. High acidity makes it very dry. The New Zealand sauvignon blanc vines were planted in the Seventies, and its arrival on the British scene a few decades later served as a pointed change in taste from the overly oaked Chardonnays and sickly syrupy rieslings (the latter is now cool again; more drinkable and less sweet) that were popular at the time. Sam Tendall, co-founder of online wine shop Smashed Grapes agrees, and says sauvignon blanc’s prominent rise is owed to consumers wanting “lip-smackingly thirst-quenching drinks… that are naturally high in acidity with tropical fruit flavours”, and wines from Marlborough had that sort of fruitiness people were looking for. It wasn’t just in wine that tastes were changing, either. “This taste shift was mirrored in other drinks such as the boom of gin and flavoured tonics, or tropical IPAs in the beer world, which are all high in acidity and fruity,” Tendall adds. It quickly became Britain’s most popular white wine choice, both in supermarkets and restaurant wine menus, whether that’s by the glass or bottle, or even served as the house wine. Lauren Denyer, an educator at the Wine and Spirit Education Trust (WSET), says that along with New Zealand’s “tropical fruit, such as passion fruit and mango, which many drinkers find very appealing”, it’s also its “lightness which make it easily quaffable”. However popular it may be, it can still divide opinion in the upper echelons of the wine world, especially among the more commercial labels that everyone is familiar with (Oyster Bay, we’re looking at you). Sauvignon blanc grapes originate in France, where the premium wines, Sancerre and Pouilly-Fumé (from the highly regarded French regions of the same names) are still made. These are usually seen as a step up from your average savvy B, despite being made with the same grapes, and not just because they’re more expensive, but because they’re more complex. A lot of the Kiwi sauvignon blanc’s popularity is down to marketing. They do it very, very well to us Brits, who largely bought NZ’s green image (although there’s nothing green about shipping wine to the other side of the world). The price point of New Zealand’s offering also made them appealing. “People probably know the New Zealand sauvignon blanc more as it’s a more accessible price point… wines from the Loire region are more expensive because it’s a more challenging climate to grow wine, so you produce less,” explains Harmen. Its popularity knew no boundaries during the Noughties. So much so that wine makers couldn’t grow enough of the grapes. According to the NZ Winegrowers association’s annual 2020 report, between 2003 and 2015, sauvignon blanc vine planting increased five-fold to keep up with the demand. Although now, as climates warm up around the world leading to more extreme and freak weather, experts think it’s only a matter of time until this changes the wines beyond their signature characteristics. This has seen as recently as February when New Zealand felt the force of cyclone Gabrielle, which saw unprecedented amounts of rain and devastating effects including flooding some vineyards and burying others in silt on the North Island, just ahead of harvesting. In 2021, a harsh frost combined with an early budburst meant the crop yields were down by 30 per cent. The knock-on effect is already being felt, along with the rise in inflation and cost of living crisis, as Tendall says, in the wider market: “Sauvignon blanc is going up in price and big branded pinot grigio has stayed at the value end, so with the cost of living we are seeing a small decline in sauvignon popularity.” The pandemic has also contributed to a change in tastes and buying habits. Some people stopped drinking altogether, while others used the time to nurture their passion for it. As shopping in person became harder, subscription boxes and independent online sellers introduced lesser known varieties to the market. Dayner explains: “Prompted by the pandemic, drinking the same wines regularly became less desirable”, and instead, people were “increasingly willing to try a wider range of wines and sales of wine for home consumption increased hugely as drinkers looked to mix things up a little bit”. Harman doesn’t see any indication that the guests of the hotels she consults for (which are mostly high end including London’s Ham Yard Hotel and The Soho Hotel) are changing their mind on sauvignon blanc. However, she deals in artisan, handcrafted and mostly organic wines, rather than the commercial wines we buy in supermarkets for less than £10. Instead, what Harman is seeing more of is some producers experimenting with skin contact styles, and more natural varieties, a style which sauvignon blanc grapes lend themselves well to. “A producer in Australia called Tom Shobbrook makes a wine called giallo (yellow in Italian) which is one of the benchmark examples of the more experimental natural wines,” she explains. Skin contact sauvignon blanc feels a world away from my entry level days into savvy B, which were so atrocious that I steered clear of white wine for many years. It was the reappearance of viognier on menus that enticed me back – in particular an organic viognier from South Australia’s Yalumba vineyard. But if you really can’t hack it, I asked the experts for their advice, and these are the wines to drink if you don’t like Sauvignon blanc: 1. Verdejo All three experts mentioned this wine. “From Spain’s Rueda region, it’s the country’s favourite white wine, loved for its brisk acidity and vibrant fruit. It’s now starting to become more popular in the UK market,” says Denyer. 2. Picpoul For something more mineral, that’s lighter and fresh, Harmen suggests Picpoul, which is quickly growing in popularity again. Denyer adds that “although grown somewhere that can get extremely hot, the wines are super-fresh with apple, lemon and hints of peach on the palate”. 3. Bacchus Denyer says: “It’s a grape variety that is originally a German cross. It has all the appeal of Sauvignon Blanc and a plus point is that the wine does not have to travel far. You can even get sparkling versions, great for summer picnics and gatherings.” 4. Albariño “Also from Spain, the main grape in Vinho Verde and is a cracking patio wine, jam-packed with the lemon sherbert refreshment sauvignon blanc drinkers love,” says Tendall. 5. Austrian Grüner Veltliner “Forgot its old reputation of tasting like antifreeze, it’s full of those classic gooseberry flavours long associated with top Marlborough varieties,” says Tendall. 6. Trebianno “This Italian white has delicate aromatics with white flowers, it’s quite savoury with more peachy fruit flavours,” says Harmen. For more white wine inspiration that’s not sauvignon blanc read our review of the best dry whites here Read More The Independent Wine Club best cases 2023: Wine from small growers Win a mixed wine case, perfect for pairing with food Uncorked: How do I keep my wine cool at a picnic? The Independent Wine Club best cases 2023: Wine from small growers Win a mixed wine case, perfect for pairing with food Uncorked: How do I keep my wine cool at a picnic?