Sauvignon
Blanc is a quintessential white wine calling for white meats (from
fish and shellfish to chicken and pork). The wine's typically
crisp acidic edge and moderately medium weight does not lend itself
to anything beyond that (it does not "cross over" into
red meats).
The lean taste profile of Sauvignon Blanc also does not lend
itself well to dishes containing disproportionate amounts of butter
or cream (use only with balancing ingredients like lemon and capers,
lest the wine turns unpleasantly sharp and the dish too fatty or
oily). While the finest Sauvignon Blancs are replete with qualities
of sweet melon (and sometimes citrus or fig), the varietal's propensity towards
nuances of green herbs, cut grass or weeds in the aroma and flavor
make it a natural with dishes utilizing leafy green herbs (parsley,
basil, chervil and cilantro), and to a more limited extent, the
more strongly scented herbs (rosemary, thyme, marjoram and oregano).
By
the same token, herb nuanced Sauvignon Blancs do well with dishes
utilizing bell peppers (especially when roasted), olives, fennel,
spinach, watercress, arugula, and most green leaf salad vegetables.
Restrained use of aromatically similar chili peppers (most varieties)
as well as chili spices, pastes and curry mixes all stand to benefit
from Sauvignon Blanc’s contrasting qualities of moderate alcohol,
palate-freshening acidity, and suggestions of melon in the nose
and flavor. Restrained use of lemon, citrus, pomegranate, tomatoes
and other acidic fruits underscore Sauvignon Blanc’s zesty
acidic qualities.
Besides Chèvre, other mildly
acidic cheeses (Greek Feta, Le Banon from France, Cabrales from
Spain, Pecorino from Italy, and extra sharp Cheddars) work well
with Sauvignon Blanc. Feel free to grill or smoke, as this brings
out the minerally or flinty qualities of Sauvignon Blanc (especially
the French versions).
While Sauvignon Blancs can certainly work well with richer, fattier
white meats (lobster, pork, whole chicken, etc.) with the use of
complimenting ingredients, its moderately weighted, crisp quality
is more naturally suited to lower fat seafood or white meats (oysters,
clams, flaky white fish, chicken breasts, veal, etc.).
While Sauvignon Blanc is one of the few varieties that handily match
mild vinegars (particularly winy balsamic, sherry and rice wine
vinegars), these ingredients still need to be used in balance lest
the match turns into an exercise in sourness (in the dish as well
as wine).
Since
salt is more easily balanced by sweetness, don’t expect bone
dry Sauvignon Blancs to work like a charm with highly salted or
cured foods. For the same reason (the grape has tartness, but not
sweetness), use pickled vegetables with caution.
While Sauvignon Blanc is indeed a food versatile grape, it does
not cross easily into the realm of Asian foods (use of ginger, star
anise, shoyu, kaffir, ponzu, and disproportionate use of sugar,
garlic, etc.). Better to leave that to more fragrant or aggressively
spiced varieties (i.e. Riesling and maybe Viognier among whites,
and Pinot Noir and Syrah among reds).
More
Successful Sauvignon Blanc Food Pairings
• Spring green salad with Chèvre and citrus
in a caramelized bell pepper
vinaigrette with a refined, stony scented Château
Carbonnieux Blanc
(Sauvignon Blanc dominated white from France’s Graves
in Bordeaux)
• Fresh snapper ceviche with tequila, lime and roasted
sweet peppers with a flinty, lemony Sancerre by Reverdy
• John Ash’s grilled marinated prawns with fresh
melon salsa, matched with a light, mildly crisp and easy
Fetzer Sauvignon Blanc
• Quenelles of lobster, scallops and leeks in a shiitake
shellfish consommé with a light, spring-fresh Frog’s
Leap Sauvignon Blanc from Napa Valley
• Risotto of lobster
and sea vegetables with English peas and asparagus with
an intensely herbal, zesty Brancott New Zealand Sauvignon
Blanc
• Wood-grilled Anaheim chile stuffed with shrimp,
mint and red pepper
couscous with a lush, vibrant Matanzas Creek Sauvignon Blanc
• Spicy shrimp ravioli in a citrus achiote vinaigrette
with a crisply balanced Ferrari-Carano Fumé Blanc
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© Randal Caparoso
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