It’s one of the most popular whites around. Fresh and fruity with lots of green aromas, sauvignon blanc has enjoyed a surge in popularity in recent years, as more wine fans have abandoned wooded chardonnays. When it comes to picking one in a restaurant, however, things become a bit tricky. In many establishments the list runs to several pages. So how do you know what’s good? Ask a sommelier!

Gregory Mutambe, 12 Apostles 
For something that won’t break the bank, but is still pretty fabulous, Greg says he loves Jordan’s Outlier. “It’s barrel-fermented so it has intensity and complexity, but it’s still rich in fruit.” Tasting notes include ripe fig, gooseberry and tropical fruit flavours, along with gentle smoky vanilla nuances of oak. And for a special occasion? Gregory recommends Cape Point Sauvignon Blanc. Although it’s wooded, it has plenty of fruit, too.

Josephine Gutentoft, Bosman’s at the Grande Roche Hotel & Restaurant
For a special occasion, Josephine recommends the Reyneke Reserve 2010, an unusual barrel-fermented sauvignon blanc. An elegant, less green option, it has great minerality, with tasting notes of gooseberries and granadilla, and an intriguing complexity and long finish. It also pairs well with a range of dishes, from steak tartare to kingklip with bouillabaisse. And for something more quaffable? Josephine recommends the Louis Sauvignon Blanc by Louis Nel. “The grapes are from Darling, and Darling sauvignon blancs normally stand out for me, especially this one with fresh green peas, ripe green apples and white currants. This would be my choice for a long summer lunch with a Caesar salad or, even better, lots of oysters.”

Joachim Hansi Blackadder, winner of last year’s Bollinger Exceptional Service Award, who moved just three weeks ago from The Roundhouse to Rust en Vrede 
His blow-the-budget favourite? The Goose (from Retief Goosen’s wine estate), grown in the Langekloof at a very high altitude. “It’s fruit-driven, very clean and concentrated and balanced. Very green and apple-y.” But, if you’re looking for something slightly more accessible, he recommends De Grendel’s Sauvignon Blanc. “The Hermanuspietersfontein Nr.7 is also very good. It’s more classic and herbaceous, with nettles and herbs.” The winery recommends quaffing it with goat’s cheese; oysters with a drop of lemon; roasted cherry tomato and goat’s cheese tartlets; and apple and rocket salad with mascarpone cheese.

Wayve Kolevsohn, runner-up in the Bollinger Exceptional Service Award, formerly of Le Quartier Français has just taken Joachim’s place at The Roundhouse 
Looking for something accessible? Wayve picks out Springfield’s Life from Stone as a nicely balanced wine that sells itself. Her ‘wow’ bottle is Graham Beck’s Pheasants’ Run. “It has a good balance, with green fruit, peppers and asparagus. It’s a very well-made sauvignon blanc,” says Wayve. Her other favourite is Fryers Cove from Bamboesbay. Grown just 820 metres from the beach, this wine has a very maritime feel.

Simone Moergel, The Saxon
Simone, one of three certified sommeliers at the hotel, is another a fan of Fryers Cove. The Iona Sauvignon Blanc from Elgin is her other favourite. Made at a relatively high altitude, it has a more exotic character.

Neil Grant, former sommelier at Rust en Vrede and owner of newly opened contemporary Italian eatery, Burrata
“I’m a big fan of Cape Point. Duncan (Savage) is phenomenal.” According to Neil, it’s important to figure out which style of sauvignon blanc you’re after. He singles out Cederberg Private Cellar’s Ghost Corner. Produced in Elim at the highest-lying vineyard above sea level in the Western Cape, Neil says this is an excellent grassy-style sauvignon blanc, with a peppery character. In Durbanville, he’s a big fan of Diemersdal’s 8 Rows Sauvignon Blanc. Produced from a single vineyard, only 5000 bottles are released a year, making this super-special stuff.