How to Pair Sauvignon blanc with Food
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Dominic Donaldson
Dominic Donaldson is an expert in the catering industry.
Find out more about hot dog machines for a healthy way of cooking a fast food at Ascot Wholesale. By Dominic Donaldson
Published on 03/4/2010
Sauvignon blanc is a highly-popular wine all over the world, and the grape is a green-skinned variety hailing from France's Bordeaux region.
Sauvignon blanc is a highly-popular wine all over the world, and the grape is a green-skinned variety hailing from France's Bordeaux region.
The name is derived from the French words sauvage, which means wild, and blanc, meaning white, and the grape is widely-planted in most of the dominant wine regions around the world. Aside from France, Savignon blanc is grown with good commercial success in Australia, Chile and New Zealand, as well as Brazil, California and South Africa.
The wine is usually crisp, dry and refreshing, but depending on the climate in which it is cultivated, the wine can range from grassy and dry to sweetly tropical.
Food pairing
A glass or two of lightly-chilled Sauvignon blanc is delicious with white meats and fish, and because it typically has a crisp acidity, it does not cross over well into red meats, and this crisp acidity does not work well with foods high in butter or cream, which makes the wine turn sharp.
The green herby, weedy, grassy notes of the wine work well with herbs that are leafy and green, including parsley, chervil, coriander and basil, and to a lesser extent the strong-scented herbs like marjoram, rosemary, thyme and oregano.
Herby Sauvignon blanc also works well with roasted bell peppers, fennel, olives, watercress and most other green salad vegetables. Curry pastes and chilli spices can all work well because they stand up to Sauv's moderate alcohol, hints of melon in the nose, and palate-freshening acidity.
Cheeses work well with Sauv, especially the goat's milk cheese Chevre. Other mildy-acidic cheeses go nicely, such as the French Le Banon, the Spanish Cabrales, Italian Pecorino, as well as very sharp cheddars. These cheeses when grilled or smoked coax out a Sauv's minerally or flinty qualities.
Sauvignon blanc can work with rich and fatty white meats such as lobster, pork and roast chicken, the moderate weight and crispness of the wine is best suited to lower-fat seafood.
It's a great summer wine, and there's often nothing more evocative of summer holidays than sitting in the garden in the afternoon sun with a bowl of mussels, some delicious crusty bread and a glass or two of crisp and fresh Sauvignon blanc.
This being said, however, if you find that you enjoy the taste of this wine when paired with non-conventional foods, this is your prerogative. Drinking wine is purely for enjoyment and so do not allow yourself to be dictated to by the experts, go with whatever you enjoy!
The name is derived from the French words sauvage, which means wild, and blanc, meaning white, and the grape is widely-planted in most of the dominant wine regions around the world. Aside from France, Savignon blanc is grown with good commercial success in Australia, Chile and New Zealand, as well as Brazil, California and South Africa.
The wine is usually crisp, dry and refreshing, but depending on the climate in which it is cultivated, the wine can range from grassy and dry to sweetly tropical.
Food pairing
A glass or two of lightly-chilled Sauvignon blanc is delicious with white meats and fish, and because it typically has a crisp acidity, it does not cross over well into red meats, and this crisp acidity does not work well with foods high in butter or cream, which makes the wine turn sharp.
The green herby, weedy, grassy notes of the wine work well with herbs that are leafy and green, including parsley, chervil, coriander and basil, and to a lesser extent the strong-scented herbs like marjoram, rosemary, thyme and oregano.
Herby Sauvignon blanc also works well with roasted bell peppers, fennel, olives, watercress and most other green salad vegetables. Curry pastes and chilli spices can all work well because they stand up to Sauv's moderate alcohol, hints of melon in the nose, and palate-freshening acidity.
Cheeses work well with Sauv, especially the goat's milk cheese Chevre. Other mildy-acidic cheeses go nicely, such as the French Le Banon, the Spanish Cabrales, Italian Pecorino, as well as very sharp cheddars. These cheeses when grilled or smoked coax out a Sauv's minerally or flinty qualities.
Sauvignon blanc can work with rich and fatty white meats such as lobster, pork and roast chicken, the moderate weight and crispness of the wine is best suited to lower-fat seafood.
It's a great summer wine, and there's often nothing more evocative of summer holidays than sitting in the garden in the afternoon sun with a bowl of mussels, some delicious crusty bread and a glass or two of crisp and fresh Sauvignon blanc.
This being said, however, if you find that you enjoy the taste of this wine when paired with non-conventional foods, this is your prerogative. Drinking wine is purely for enjoyment and so do not allow yourself to be dictated to by the experts, go with whatever you enjoy!