Sauvignon Blanc Pairings
Spring Panzanella with Asparagus
Spring vegetables like artichokes and asparagus can be tricky to pair with because they can make wine taste oddly sweet or even metallic. One wine that works is a citrusy Sauvignon Blanc.
Pairing: 2011 Montes Limited Selection Leyda Vineyard Sauvignon Blanc
Whole Fish Roasted with Potatoes and Thyme
Complex and impeccably balanced, with layers of herb and citrus flavor, this wine shows why Vacheron is one of Sancerre’s greatest producers.
Pairing: 2011 Domaine Vacheron Sancerre
Spaghetti with Anchovy Carbonara
The Sauvignon Blanc that made New Zealand’s reputation for that grape in the 1980s is still one of the country’s best: citrusy and lightly herbal, with a terrific, succulent texture.
Pairing: 2011 Cloudy Bay Sauvignon Blanc
Tomato-and-Cilantro-Marinated Chicken Shashlik
Cut grass, a touch of green pepper and juicy passion fruit notes make Greywacke a New Zealand classic, even though this is only its third vintage.
Pairing: 2011 Greywacke Marlborough Sauvignon Blanc
Fried-Fish Sandwiches with Jalapeño-Spiked Tomatoes
Blending grapes from two coastal regions—Leyda and Casablanca—gives this lime-inflected white its mouthwatering crispness.
Pairing: 2011 Concha y Toro Casillero del Diablo Reserva
Shrimp-and-Boston-Lettuce Salad with Garlic Mint Dressing
The refreshing flavor of this salad requires a similarly refreshing wine. For a nice, cool accompaniment, choose a light, herbal Sauvignon Blanc from Italy's Alto Adige or Collio regions.
Pairing: 2010 Tiefenbrunner Kirchleiten Sauvignon
Sour-Orange Yucatán Chickens
Juicy ruby-red grapefruit flavors mark this wine from one of the Central Coast’s top producers.
Pairing: 2010 Beckmen Vineyards Estate Sauvignon Blanc
Dashi-Poached Scallop Salad with Wasabi Dressing
Those who appreciate Sauvignon Blanc’s green-peppery side will love this bottling, which comes from South Africa’s chilly Elgin appellation.
Pairing: 2010 Tokara Reserve Elgin Sauvignon Blanc
Grilled-Vegetable Pasta with Cumin
The fresh vegetables in this dish and the lemon juice should be matched with a lively, acidic white wine such as a Sauvignon Blanc. It's easy to find a Californian, but you might also try one from New Zealand like Lake Chalice's citrusy bottling.
Pairing: 2011 Lake Chalice Marlborough Sauvignon Blanc