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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?

With long steamy nights on the agenda, we’re no longer able to hide under winter layers and ignore the fact that we’ve ceased to provide our girls with the coverage, support, and curb appeal that they deserve. Lighter fabric and lower necklines call for one lingerie workhorse perfectly suited for a rotation of summer-ready tees and flowing sleeveless sundresses. In other words, it’s time to invest in a full-coverage T-shirt bra. But not just any T-shirt bra, the best T-shirt bra your hard-earned moolah can buy.

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Opposite all the loner stereotypes, gaming can truly be a social experience — whether it’s watching your partner play a single-player game and calling it “quality time” or being the person who suddenly suggests a board game when the hangout gets a little too boring, Lucky for us all, Amazon Prime Big Deals Day is coming up, and the giant online retailer is already delivering on the deals. Want to save on the newest Legend of Zelda? You got it. Prefer to get yourself a new gaming keyboard for under $40? No problem. How about a board game you saw go viral on TikTok? Duh, and yes, the most popular card games are also on sale. Keep scrolling to see these and so many more game deals on Amazon right now ahead of its Big Deals Day sale event.

Max Verstappen finished fastest as Carlos Sainz crashed out of a rain-hit final practice for the Canadian Grand Prix. Verstappen has won five of the first seven races of the season and even a wet track in Montreal could not slow the Dutchman down. The world champion, already 53 points clear of Red Bull team-mate Sergio Perez in the championship standings, finished 0.291 seconds clear of Ferrari’s Charles Leclerc. The Monegasque was the only driver within one second of Verstappen. Fernando Alonso took third for Aston Martin, 1.3 sec off the pace. Lewis Hamilton, fastest in Friday’s dry running at Circuit Gilles Villeneuve, finished 10th in the rain, 1.98 sec slower than Verstappen, with George Russell 15th in the other Mercedes. In the greasy conditions, Sainz spun after he stepped on to the white line under braking for the opening left-right chicane. Sainz was sent out of control and into the wall, sustaining significant damage to the front of his scarlet car. The Ferrari man escaped unharmed from the high-speed shunt which saw the one-hour session suspended for eight minutes. But his mechanics will now face a race against time to repair his machine for qualifying which is due to start at 16:00 local time (21:00 BST). Sainz was also summoned to the stewards for blocking Williams’ Alex Albon at the final chicane. Albon was forced to take evasive action to avoid slamming into the back of the Spaniard. Hamilton headlined the order here on Friday, but the seven-time world champion was not at ease with his black-liveried car on a sodden surface. “Grip is very poor,” said Hamilton after he ran off the road at the first corner and failed to trouble the top of the time sheets. Elsewhere, Kevin Magnussen finished an impressive fourth for Haas, one spot ahead of Sainz, who set his speediest lap moments before his accident. British driver Lando Norris was 13th, one spot behind his rookie McLaren team-mate Oscar Piastri, while Perez finished a lowly 17th, 2.7 sec behind Verstappen. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton fastest as practice for Canadian Grand Prix finally gets started Max Verstappen closes in on ‘amazing achievement’ of matching Ayrton Senna Lewis Hamilton plays down talk of imminent new Mercedes deal

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Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook