Sauvignon Blanc Wine and Food Pairing – Perfect Matching
Sauvignon Blanc is widely planted around the world, and as such ranges in expression. The grape originates from Bordeaux and is made across much of France, but is also produced in Chile, South Africa, New Zealand, Australia and in much of North America. In warmer climates, the wine can be very fruity and sweet, but it’s more likely to be served from cool climate locales, with medium to high acidity and plenty of fresh, grassy notes. With a wide range of wines available, there is almost always a bottle of this versatile white to match a bright, fresh or summery meal.
Fish such as snapper, sole, sea bass or haddock is wonderful with Sauvignon Blanc – delicate seafood does well with French varieties from the Loire Valley, such as Sancerre or Pouilly-Fumé. If flavours are more complex – say a South-East Asian style shellfish dish with plenty of lime and spice – try a New Zealand Sauvignon Blanc, which is still acidic as it is a cool-climate wine, but a bit sweeter than most of the French bottles.
Delicate roasted fish is the perfect matching for an acidic, zesty Sauvignon Blanc, such as Sancerre
Again, a New Zealand Sauvignon Blanc or perhaps one from Margaret River would do well with veggie heavy dishes – think spring produce such as peas, asparagus, artichokes, fennel, dill and zucchini. A herbaceous Marlborough (NZ) with a simple pasta of olive oil, lemon and plenty of greens is an easy and beautiful meal, or a grainy salad packed with fresh herbs and greens.
Vegetable heavy dishes with lots of fresh greens are a great match for grassy Sauvignon Blanc
Young, creamy goat cheese paired with a minerally French Sancerre is a match made in heaven – the lightly tangy cheese, rich and creamy in texture, is the perfect balance to the classic expression of French Loire wines, which are dry, chalky and zesty.
A simple cheese board with mild soft cheeses will go beautifully with a dry Sauvignon Blanc
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