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Acid |
Medium + to High |
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Body |
Light+ to Medium + |
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Tannin |
Low to Medium |
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Sweetness |
Generally Dry |
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Alcohol |
Low Medium to Medium + |
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| Food |
Style |
Pairing Characteristics |
| Salads |
In Cream Sauce |
The fruit, herbal and acidic quality of these wines allow them to work well with the strong flavors found in many salads, like uncooked vegetables and strong dressings. |
| Light Fish |
All cooking methods |
The lightness of the fish and the brightness of the wine make this a great pairing. |
| Spicy Foods |
Asian or Latin |
The acidity, good fruit and low alcohol of the wine does not react harshly to spicy food. |
Tomato |
Based food and sauces |
The acidity in the tomatoes with the acidity in the wine temper one another to allow the more delicate flavors to come through. |
| Shell Fish |
Most cooking styles |
The brightness and often ocean like quality of some Sauvignon Blancs can match beautifully to the brininess and touch of fat in the shell fish. |
Asparagus
Artichokes |
Better if wine is used in the cooking |
The high acidity and good herbal qualities of of a cooler region Sauvignon Blanc make this one of the few wines that work with these two problem foods. |
| Chicken & Turkey |
Roasted or Grilled |
The higher acidity in wine and fat levels in the cooking style temper each in the other leaving the flavors more vibrant and sensation on the palate more enjoyable. |
| Cheese |
goat, feta, parmesan |
The acidity of the wine works with the salty, almost acid quality to these flavorful cheeses. |
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Fruit: Most ranges of green, stone, citrus and tropical fruit as well as melon. Non-Fruit: Herbs, bell pepper, asparagus, gunflint, minerality and the notorious cat pee can be present, but certainly not common.
Region(s):Clarksburg, Lodi, Mendocino, Monterey, Napa, Paso Robles, Santa Barbara, San Luis Obispo, Sierra Foothills, Sonoma County and Yolo
Other Notes: Sauvignon Blanc in California are often made from riper fruit than is found in its home region of Bordeaux France. This can create a wine with riper, warmer fruit, like melon and tropical fruit, than found in cooler regions. There are cooler versions, such as northern Sonoma and Mendocino whose wines demonstrate the grassy, green fruit and high acidity more common to the European version. See our full article at: Sauvignon Blanc |
