Sauvignon Blanc & Food Pairing: A Match Made in Culinary Heaven
The recent good weather (although, as I write this on Thursday afternoon, the rain is beating against the office window!) has seen me revert to my usual warm weather wine Sauvignon Blanc.
It occurred to me, that whilst I've written about Sauvignon Blanc previously, I've never extolled the virtues of just how good it is with so many different foods.
Sauvignon Blanc & Food Pairing: A Match Made in Culinary Heaven
Sauvignon Blanc is the kind of wine that makes you think of sunny days, fresh flavours, and endless possibilities in the kitchen, or it does me anyway.
Its crisp, zesty character and vibrant aromas make it a personal favourite for pairing with food.
But what should you serve with this superbly versatile white wine? Let's dive into some food pairings that will make your next meal (and glass of wine) something to remember.
A Little Background on Sauvignon Blanc
First, a quick backstory. Sauvignon Blanc's journey began in the Bordeaux region of France, where it was first cultivated in the 18th century. The grape's name is derived from the French word "sauvage," meaning "wild," reflecting its origins as a wild vine.
Over time, Sauvignon Blanc spread to the Loire Valley, where it became the star of iconic wines like Sancerre and Pouilly-Fumé.
The grape’s influence didn’t stop in France. It made its way to New Zealand in the 1970's, where it found a new home in the Marlborough region. The cool climate and unique terroir of Marlborough gave rise to a bolder, more tropical expression of the wine, which quickly captured the world’s attention.
Today, New Zealand Sauvignon Blanc is renowned for its intense flavours and vibrant acidity, making it a favourite among wine enthusiasts, most notably Queen Elizabeth II.
But enough about history—let’s talk food!
Seafood & Shellfish: Sauvignon Blanc’s Best Buddies
If you’re a fan of seafood, then Sauvignon Blanc should be your go-to wine. It’s like they were made for each other. The bright acidity of the wine cuts through the richness of seafood, making everything taste fresher and more vibrant.
- Oysters: The briny, oceanic flavour of fresh oysters is perfectly complemented by the mineral notes and high acidity of a Loire Valley Sauvignon Blanc like Sancerre. The wine’s citrusy brightness cuts through the richness of the oysters, enhancing their delicate flavours, making each bite a little burst of ocean goodness.
- Grilled Prawns: Fire up the BBQ and throw on some King prawns marinated in lemon and garlic. A glass of Marlborough Sauvignon Blanc from New Zealand, with its passion fruit and lime notes, is just the thing to make that shrimp sing. It’s a perfect pairing that brings out the sweetness of the shrimp while keeping things light and zesty.
- Seared Scallops: Scallops are rich and buttery, so they need a wine that can balance them out. Try a Sauvignon Blanc from California, which usually have a bit more fruitiness. The wine’s acidity will cut through the richness of the scallops, while the fruity notes add a lovely contrast to their sweet flavour.
Goat’s Cheese: A Classic Combo
If there’s one pairing that’s considered a classic, it’s Sauvignon Blanc and goat’s cheese. The tangy, creamy cheese and the zesty wine are just meant to be together.
- Goat’s Cheese Salad: Imagine a salad with mixed greens, warm goat’s cheese, and a light vinaigrette. Now, add a glass of New Zealand Sauvignon Blanc. The wine’s bright acidity balances the creaminess of the cheese, and its green, grassy notes match the freshness of the salad.
- Crottin de Chavignol:
Salads & Veggies: Fresh and Fabulous
Sauvignon Blanc’s herbal and citrus flavours make it an ideal match for all sorts of salads and veggie dishes. It’s like having a squeeze of fresh lemon over your food—only better because it’s wine!
- Asparagus: Asparagus can be tricky to pair with wine, but Sauvignon Blanc handles it like a pro. Whether you’re roasting, grilling, or steaming it, the wine’s green, grassy notes and citrus flavours complement it perfectly. Try it with asparagus topped with a little lemon butter, and you’ll see what I mean.
- Greek Salad: Picture this—feta cheese, olives, tomatoes, and cucumbers all tossed in a tangy olive oil. Now add a glass, or two, of Sauvignon Blanc. The wine’s zesty acidity pairs with the salty feta and olives, making each bite more refreshing than the last. I’m off to Crete next month and this is one of the things I’m looking forward to most!
- Pesto Pasta: Got a bowl of pasta tossed in fresh pesto? Pour yourself a glass of Sauvignon Blanc, especially one from the Loire Valley. The wine’s herbaceous character mirrors the basil in the pesto, while its acidity balances out the richness of the olive oil and pine nuts.
Spicy Dishes: Cooling the Fire
One of the best things about Sauvignon Blanc is how well it pairs with spicy food. The wine’s acidity and fresh fruit flavours cool down the heat and keep the flavours balanced.
- Thai Green Curry: Is dinner a steaming bowl of Thai green curry? Reach for a Marlborough Sauvignon Blanc. The wine’s tropical fruit flavours, like pineapple and lime, are a great match for the spicy, coconut-rich curry. Plus, its acidity helps refresh your palate between bites.
- Goan Fish Curry: With a deeply aromatic tomato and coconut based sauce, topped off with garlic, ginger and tamarind, Goan fish curry is a little pop of Indian paradise on the taste buds. Now, add a glass of unoaked Sauvignon Blanc from California. The wine’s citrus and green apple flavours are perfect with the zesty sauce, and its acidity cuts through the richness of the fish.
- Indian Chicken Tikka: This dish is packed with spices, and Sauvignon Blanc handles it like a champ. A South African Sauvignon Blanc, with its lime and herbal notes, pairs wonderfully with the complex spices of chicken tikka, balancing the heat and enhancing the flavours.
Sushi & Asian Cuisine: A Sushi Lover’s Dream
If you love sushi, you’ll love it even more with a glass of Sauvignon Blanc. The wine’s fresh flavours and crisp acidity work beautifully with delicate, umami-rich sushi and other Asian dishes.
- Sashimi: Lean fish like tuna or snapper are a natural match for a Loire Valley Sauvignon Blanc. The wine’s minerality and citrus flavours highlight the clean, fresh taste of the sashimi without overpowering it.
- Spicy Tuna Roll: Pair a New Zealand Sauvignon Blanc with a spicy tuna roll for a fantastiv combination. The wine’s tropical fruit flavours balance the heat of the tuna, while its acidity keeps things refreshing.
- Spring Rolls: These light, herb-filled rolls pair perfectly with a glass of Chilean Sauvignon Blanc. The wine’s citrusy and herbal notes match the fresh vegetables and herbs in the rolls, and its acidity pairs well with the sweet-and-sour dipping sauce.
A Few Fun and Unusual Pairings
Sauvignon Blanc isn’t just for the usual suspects—here are some unexpected pairings that work surprisingly well:
- Pizza Margherita: Yep, Sauvignon Blanc and pizza! The wine’s bright acidity and herbal notes pair nicely with the tangy tomato sauce, fresh basil, and mozzarella. Try it with an Italian Sauvignon Blanc from the Friuli region for a local twist.
- Ceviche: Ceviche is all about fresh, citrusy flavours, so it’s no surprise that it pairs beautifully with Sauvignon Blanc. A crisp, unoaked Sauvignon Blanc from Chile is perfect with ceviche, bringing out the fresh seafood and lime flavours.
- Brie with Green Apples: This one’s a bit different, but it works! Pairing creamy Brie with fresh apple slices and a glass of Sauvignon Blanc is a treat. The wine’s acidity cuts through the rich cheese, while its apple notes complement the fruit.
Wrapping It Up.
Sauvignon Blanc is one of those wines that just makes everything taste better. Whether you’re enjoying a seafood feast, a spicy dish, or just a simple salad, there’s a Sauvignon Blanc out there that will make your meal pop.
So next time you’re planning dinner, grab a bottle of Sauvignon Blanc and have fun experimenting with different pairings.
You might just discover a new favourite combination!
Cheers!