Sharp, Zesty Whites

The flagship wine for this style is Sauvignon Blanc from New Zealand - especially from Marlborough - with its unmistakable gooseberry tang. Chile makes some similar, although slightly softer wines.

The Loire Valley produces Sancerre and Pouilly-Fume from Sauvignon Blanc, which are crisp and refreshing with lighter fruit flavours and a minerally or smoky edge. You'll find that the best value Sauvignon Blanc is dry white Bordeaux; usually labelled as Bordeaux Sauvignon Blanc or Bordeaux Blanc. Bordeaux is always softer than Loire or New Zealand versions.

The Loire also produces sharp-edged wines from Chenin Blanc, such as Vouvray and Savennieres. Loire Chenin has a minerally acid bite when young, but becomes rich and honeyed with age.

The other grape that produces this sharp, zesty style is Riesling. It can have peach, mineral or smoke flavours when young, with a dash of green apple, and bags of acidity. However, if left to mature for a few years, these flavours mingle and mellow to produce a honey and petrol flavour, which actually tastes better than it sounds. The leanest Riesling comes from Germany's Mosel Valley; slightly richer ones come from the Rhine; drier, weightier ones from Alsace. Rieslings from Australia start life bone dry and age to a lime and toast flavour.

For around £5 to £10, try:

• Chateau de Roques Bordeaux Sauvignon Blanc (Bordeaux): Slightly bitter with a taste of grapefruit.
• Villa Maria Private Bin Sauvignon Blanc (New Zealand): Sharp, with gooseberry, green tomato and passion fruit flavours.
• Cave de Turckheim Riesling Heimbourg (Alsace): Refreshing, with lemon and limes, and a hint of apple.

For around £10 to £20, try:

• J Moreau et Fils Sancerre (Loire): Dry, flinty, with a citrus tang.