Midalidare’s Grape Varieties: Sauvignon Blanc - Wine & Dine

Like all whites, Sauvignon Blanc wines could be served in regular White wine glass. However, the wine would benefit from serving it in Sauvignon Blanc Wine glass: tall and narrow, with a slightly slender bowl concentrating on a white wine’s fruity flavors. The slim bowl runs proportionate to its topmost rim, which slants delicately inward to funnel fruit flavors and aromas to the nose and front of the mouth.

All wines should be stored in a cool, dry place away from heat and light. Most Sauvignon Blanc should be consumed early and with a chill, so keep a few bottles on hand in the refrigerator. Either laying bottles down on their side or storing upright is fine.

Due to high acidity and bright, fresh flavors, Sauvignon Blanc is a food-friendly wine. 

Meat Pairings: White meats including Chicken, Pork Chop and Turkey. Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams.

Cheese Pairings: Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Creme fraiche.

Vegetables & Vegetarian Fare Pairings: Saute green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.

Spices and Herbs Pairings: Green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron.

As with other grape varieties, Sauvignon Blanc style varies markedly from one part of the world to the other - from the crisp minerally whites of the Loire to the exuberant gooseberry and passionfruit flavours of sauvignons from New Zealand's Marlborough region. Although many are interchangeable so far as food pairings are concerned others suit specific types of dishes and ingredients. 

Minerally Sauvignon Blancs, for instance Sancerre, Pouilly Fume and Sauvignon Blanc from Tasmania: pair with simple, barely seasoned ingredients such as raw and lightly cooked shellfish like oysters and shell-on prawns, fresh crab, and simply grilled fish such as sea bass. They also go well with dishes that contain raw or barely cooked tomato such as gazpacho, tomato consommé or tomato vinaigrettes and young goats' cheeses - or salads that contain goat cheese and have an affinity with fresh herbs, especially dill.

Citrussy Sauvignon Blancs, for instance unoaked white Bordeaux, Sauvignon Blanc from the Adelaide Hills, and Chilean Sauvignon Blanc: pair this more citrussy style with grilled fish, especially oily fish such as sardines and mackerel, big garlicky prawns, and chargrilled squid. They also pair well with fried fish like goujons, whitebait and fish and chips and with simply grilled chicken or lamb (without a powerful marinade). In terms of ethnic cuisines, they work well with Greek and Mexican food and other fresh-tasting dishes with avocados, tomatoes, green onions, olives, and sharp cheeses like feta (though be careful not to neutralize their character with over-lemony dressings). They also pair well with cheeses flavoured with garlic and herbs such as Le Roule and Boursin. And this, in my view, is the best type of Sauvignon Blanc to drink with globe artichokes.

Aromatic, grassy-herbaceous Sauvignon Blancs and Sauvignon blends, for instance New Zealand Sauvignon Blanc and wines from cooler regions elsewhere such as South Africa's Elgin region: pair with salads especially if they contain seafood and/or ‘grassy’ ingredients such as asparagus, pea-shoots, green peppers and herbs. You can drink them with similar dishes to minerally Sauvignon Blancs, but where the flavours are more pronounced e.g. seafood with south-east Asian flavours such as lime, chilli and coriander or Thai fish cakes. Try them with pea soup and dishes accompanied by pea purées too. And this style of sauvignon is a good wine match with Japanese dishes such as sushi and sashimi, seafood-based steamed and fried dim sum, and smoked salmon, particularly if the smoke is delicate.

Oaked Sauvignons and Sauvignon/Semillon blends, for instance: oaked white Bordeaux and Fume Blanc styles: You can drink these where you might reach for a Chardonnay or straight Semillon - with white meats such as chicken or veal especially if accompanied by a creamy sauce or with spring vegetables such as asparagus and peas. Pasta dishes with spring vegetables and buttery or creamy sauces work well too. They also suit simply grilled or pan-fried salmon, scallops, and lightly smoked fish such as smoked eel and trout.

For lighter mineral-soaked styles, like Loire Valley Sancerre, Sauvignon Blanc makes a nice aperitif with fresh cheeses like chevre (goat), or with oysters, shellfish and white fishlike trout, cod, and halibut. More pungent, herbal expressions like those from New Zealand, pair well with classic kitchen herbs and vegetables. Think grilled asparagus with parsley, sautéed green beans and mint, and big salads topped in basil. For protein, fish, chicken and pork, especially with citrus sauces, work great. Riper, higher alcohol Sauvignon Blanc like those from Napa, can handle heavier sauces and grilled white meats. The key is to match the wine’s weight and flavor intensity with the weight and flavor intensity of the food.

There is also one classic pairing of Sauvignon Blanc that started in the Loire Valley. Close to Sancerre there is a goat cheese produced called Crottin de Chavignol and it has an international reputation as an outstanding stinky-creamy cheese. A bite of Crottin with a splash of Sauvignon Blanc is considered a classic perfect pairing.