Seabass crudo, Felsina olive oil and Meriggio sauvignon blanc

Given that I’m not a massive sauvignon fan it might surprise you that it features as my match of the week for the second successive week but it’s a question of quality. With the right dish good sauvignon is a joy.

In this case it was a starter of raw sea bass which was drizzled with Chianti producer Felsina’s 2016 olive oil and seasoned with marjoram, lemon and sea salt. And it will probably surprise you less that it was served at The River Café as part of an amazing olive oil tasting and lunch hosted by David Gleave of Liberty Wines.

Although the sea bass, herbs and salt played their part it was really the gorgeous grassy olive oil that showed off the wine, echoing its own herbal notes but bringing out its elegant citrus character as well.

These Tuscan producers only make their oils in very small quantities so you need to reserve them just as you would an in-demand wine. In the UK The Oil Merchant is a reliable source but good Italian delis, department store food halls and larger, posher supermarkets such as Waitrose should stock them in due course too. (Just make sure it's the 2016 vintage you're buying). They won't be cheap but they raise humble ingredients such as tomatoes, good bread and pasta to spectacular heights.

The best price I can find online for the Meriggio which is made by Fontodi, is £16.50 at winedirect.co.uk. Which is roughly the price you'd pay for a good Sancerre.

I attended the tasting and lunch as a guest of Liberty Wines.