>> When I am out, I usually enjoy a Sauvignon Blanc.
>>
>> When I buy one from the supermarket, they have an aftertaste that the ones in
>> the pub / restaurant don't.
Other than experimenting with different brands, prices and countries of origin I'm at a loss as to how to solve that. Or expand your repertoire beyond Sauvignon Blanc!.
In terms of whites I find Alsace wines suit me well. As does the (similarly flavoured) Gruner Veltliner. When wines from the old Iron Curtain countries were first popular there were a few local grapes which made there way over here. Irsai Olver was a nice white. There were one or two reds as well. Either they're no longer sold through the big UK supermarkets or they've been replaced with the generic Cad Sauv, Merlot etc.
I do not like oaked Chardonnay much though that seems to be less common than it was.
>> By storage I mean a week or two, perhaps a couple of months at the
>> most - unopened from buying to drinking - not laying down for the future -
>> I really wouldn't know where to start with that.
If it's in a screw top, or for that matter a plastic stopper, I wouldn't worry overmuch about storing except keeping it at a reasonable temperature and out of sunlight. Stuff with a proper cork is probably best stored in a rack on its side but I wouldn't be going all out for a proper cellar type storage for a week or even a month or two.
One of my daughter's in laws lives in a massive house in Hampstead(ish) with a temperature controlled cellar and a stock of hundreds of bottles - some sort of investment.
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