WHEN matching wine to parsnips you have to consider the lovely sweetness of the vegetable, and bear in mind that this sweetness is enhanced by roasting.

Ideally, you'd want an aromatic wine with good acidity to go alongside.

I'd choose a Sauvignon Blanc, either from the Loire or from Marlborough, a region at the north end of South Island, New Zealand.

Sauvignon Blanc is produced around the world with much success, but few areas have the natural affinity with the grape attributed to the Loire and Marlborough.

In the Loire, you can choose between Sancerre, Pouilly-Fumé and Quincy, three sub-regions in the area known as the Upper Loire. For years, this was the undisputed area of excellence in terms of Sauvignon Blanc production. And then the great pretender that is New Zealand came on the scene.

New Zealand is relatively new to the wine world, with their commercial production only starting in earnest in the early 1970s. Even more surprising is the amount of wine they produce. They are responsible for less than half of a percent of total global production, but it is all top-quality and an awful lot of it finds its way to Scotland.

Here are two recommendations to tempt your tastebuds. First, Bishop's Leap Marlborough Sauvignon Blanc 2013 (Inverarity One to One, £12.99). I think the most important thing in a New Zealand Sauvignon Blanc is the balance in the wine. Many producers make wines that are far too pungent in my opinion, and this super-concentration of flavours can overpower the palate, especially when compared to the more subtle nuances of the Sancerres and Pouilly-Fumés. The Bishop's Leap is very well balanced, with a subtle depth of flavour that will potentially convert old world purists.

But for those purists amongst you, why not try a Sancerre Domaine Vacheron 2013 (Majestic, £17.99).

This has a great minerality and a decent long finish, and it is incredibly food-friendly … happily sitting alongside scallops, take-away fish and chips, and parsnips.