Sauvignon Blanc & Food Pairings

Sauvignon Blanc is a crisp and herbaceous white wine that pairs best with anything light and/or herbily, such as chicken, pork, fish, shellfish, ceviche, asparagus, focaccia, salad, bruschetta, cheese and vegetarian cuisine. With Sauvignon Blanc, expect acidic notes of grapefruit, lemon, lime, melon, gooseberry and green apple. You’ll also find flavours of asparagus, stone, smoke, grass and herbs.

The high acidity of Sauvignon Blanc allows it to pair well with food, as acidity highlights or makes flavours taste more vibrant. If you’ve ever squeezed lemon on a Caesar salad, battered shrimp, or a piece of fish, you’ll understand this concept. The acidity of the lemon juice makes that dish taste even more delicious. The herbaceous flavours of Sauvignon Blanc also complement any dishes with herbs such as dill, oregano, basil, thyme, or rosemary.  Sauvignon Blanc is also lovely with salads such as Caesar salad, spinich salad or garden salads.

Sauvignon Blanc is produced worldwide, with classic examples coming out of France, New Zealand and South Africa. Sauvignon Blanc from New Zealand was the first white wine I fell in love with due to its classic citrus tangy bite and gooseberry flavours. As it is my first love, I often find myself returning to it over and over again. France produces a Sauvignon Blanc style called Sancerre, which is known for its gunflint and minerality flavours, along with intense notes of gooseberry and peach. Sancerre is another white wine that I adore and will have a separate blog up for shortly.

In Napa and Sonoma California, Sauvignon Blanc might see a touch of oak that makes it taste richer, and this style of Sauvignon Blanc will pair up with similar foods, but often complements dishes that might have a lot of butter or fat to them, such as Asparagus drizzled with butter, or salmon burgers.

Best Food with Sauvignon Blanc

Sauvignon Blanc & Grilled Asparagus Pairing

In the past, Sauvignon Blanc, particularly those from South Africa, had deep notes of Asparagus. In recent years, producers have moved away from these notes, but Sauvignon Blanc still has a pungent green flavour or grassy notes (think freshly mowed lawn) that complements Asparagus.

Asparagus, due to its pungency, is a difficult to pair up with wine, however, the complementary nature of Sauvignon Blanc ensures the two make for a great match. The mineral notes and smoky of Sauvignon Blanc makes it excellent wine pairing with grilled Asparagus.

Sauvignon Blanc’s acidity and grassy flavours make it excellent with a wide variety of vegetable dishes, whether they include Asparagus or not.  Chopped green salads, vegetable soups, antipasto platters, vegetable medleys, and pizza loaded with green bell peppers and zucchini are all remarkable with Sauvignon Blanc.

Sauvignon Blanc & Guacamole Pairing

The herbal notes of Sauvignon Blanc make it a natural pairing with the rich green flavours of avocado.  Typically, lemon juice is added to Guacamole to prevent it from turning brown and adding a dash of zing to the mix.  When you introduce Sauvignon Blanc to the mix, the fresh creamy Guacamole flavours will really stand out.

Avocado is naturally fatty, and the acidity of Sauvignon Blanc allows it to wash easily away from your taste buds, making each bite of whatever you are tasting, such as corn chips, tacos or burritos,  taste fresh.  The crisp and citrus flavours of Sauvignon Blanc will also keep your mouth cleaned of any salt or starch accompanying your Guacamole, creating a wonderful atmosphere to devour your delicious food.

Sauvignon Blanc & Herbed Lemon Chicken Pairing

Highly acidic, Sauvignon Blanc is a fantastic pairing with Chicken as it will make the subtle poultry flavours of your chicken taste more vibrant and alive.  It’s easy to overcook chicken, and the refreshing flavours of Sauvignon Blanc easily mask any dryness of the poultry, making for a better meal.  Meanwhile, the herbal and grassy notes of Sauvignon Blanc will complement any herbs scattered about your chicken dish.

Finally, Sauvignon Blanc will complement any vegetable side dishes accompanying your chicken, such as asparagus, salad, or a medley of grilled bell peppers and zucchini.  Thus, if you are eating clean, a glass of Sauvignon Blanc will help taste the food more exciting, and offer more incentive to enjoy simple dishes like this more often.

No matter how your Chicken is cooked or seasoned, Sauvignon Blanc will typically make an excellent pairing.  For example, the high acidity and herbaceous flavours will always ensure it goes well with even deep-fried chicken such as KFC (which is famously loaded with 11 secret herbs and spices)

For similar reasons, Sauvignon is an excellent wine pairing with Halibut in a pesto sauce.

Sauvignon Blanc & Crab Cakes Pairing

Crab Cakes require acidic white wines like Sauvignon Blanc to cut through the breading.  Without acidity, the third or fourth bite of your Crab Cake will end up tasting bland as your taste buds will be coated with carbohydrates.   With Sauvignon Blanc, the acidity keeps your palate cleansed, as well, it lifts up the subtle crab meat flavours, making them sing bright and loud.

Should you use an herbs in your Crab Cakes, such as dill, basil or thyme, the green herbaceous notes of Sauvignon Blanc will complement those flavours, creating  a marriage of fresh flavours within your mouth.

No matter what type of seafood you are eating, such as crab legs, mussels, lobster, shrimp scampi, or scallops, Sauvignon Blanc, and its vibrant acidity, will always make for an excellent pairing.

Sauvignon Blanc & Pasta Primavera Pairing

Pasta Primavera is a pasta dish featuring a sauce that uses lots of spring veggies, such as bell peppers, zucchini, carrots, garlic, onions, and broccoli.  The sauce is then served over tri-coloured noodles.

Pasta Primavera pairs well with an acidic and crisp white wine such as a Sauvignon Blanc, as oaked white wines will crush the delicate spring-like flavours of your Primavera sauce.  Sauvignon Blanc, on the other hand, electrifies the individual vegetable flavours making them taste even more fresh and grandiouse!

With notes of herbs, green bell pepper, mineral and asparagus, Sauvignon Blanc complements the green flavours of your Primavera sauce, which makes this pairing even more exceptional.