Risky business: pairing Sauvignon blanc and food

Sauvignon Blanc is the white that surprises you, in the kitchen, you can combine it with an infinite number of dishes: its sharp and herbaceous nature allows it to marry with vegetable dishes, creamy sauces rich in aromatic herbs, citrus fruits, reductions, the meat of pork. With the Genoese pesto pasta then you will hardly find a more suitable white. But above all Sauvignon Blanc is a vegetarian wine, since few can boast such a green bouquet, rich in fragrant notes ranging from fennel to celery, passing through the sage.

The key is the acidity of the wine and will allow you to combine many spicy dishes with Sauvignon, thanks to its low alcohol content: then below with Mexican, Korean and Indian cuisine. Be careful not to overdo it though: although Sauvignon can boast a certain structure, we are not talking about a Gewurztraminer, so no orange duck, Peking duck or red meat, but yes to many spicy fish-based dishes.

Also beware of too bitter flavors and large quantities of garlic, which would conflict with the already almondy nature of our beloved Blanc.

The scents of Sauvignon Blanc

But let’s go in order and see what are the characteristic aromas of Sauvignon Blanc to understand which dishes we can combine. Granny apple, white pear, lime, lemon, orange, grapefruit, celery, olives, capers, cumin, sage, thyme, marjoram, ginger, coriander, green tea, grass, hay, asparagus, pepper, mint, dried fruit, hay, lily of the valley, lemongrass, verbena.

A good wine for all occasions

You can be sure of one thing: Sauvignon is a great ally when it comes to food-wine pairings. When you don’t know what wine to bring to a dinner, opt for a Sauvignon and you will never go wrong, even if it is a barbecue evening, it is excellent as an aperitif with two olives and a slice of cheese!

Asparagus declined in all forms

Let’s start immediately with the most famous combination: Sauvignon and asparagus. In Terlano this pairing is law, thanks also to the delicious asparagus that you will find on-site. With fried eggs, asparagus and Cheddar soufflé, but also delicious mimosa eggs with asparagus, asparagus lasagna, asparagus risotto.

Apples!

And since we are talking about South Tyrol, here is another product of this small, great land: apples. Pair it with baked apples stuffed with sausage.

Fantasy salads, Caesar salad, vinaigrette

If you are a lover of seasoned salads dressed with the most disparate ingredients, always keep a bottle of Sauvignon at hand: whether it is a chicken and pepper salad, a salad with mozzarella, pine nuts, olives and apple or a Caesar salad, uncork a sharp Sauvignon to create a bond with the vegetables or cut the Caesar sauce. Remember: Sauvignon loves lemon!

Fish and shellfish

Like any self-respecting white, Sauvignon excels with fish and shellfish. There is no need to prepare elaborate dishes: let the aromatic component of the Sauvignon add that extra touch to the delicacy of the fish. Try it with grilled trout or a grilled shellfish.

Chowder, clam chowder, cream, sour cream, rich sauces

The freshness and intense aromas of Sauvignon are ideal for degreasing rich and creamy preparations, vichyssoise, fish tacos with sour cream.

Thai food

Fish, prawns, ginger, lemongrass are among the main ingredients of Thai cuisine and coincidentally also Blanc, why not take advantage of them to combine an excellent pad Thai with this splendid wine?

Clams

When it comes to clams, the subtle charm of Sauvignon is ideal for enhancing the flavor of a simple, divine dish of spaghetti with clams.

Sui Mai

When it comes to Cantonese dim sum the choice is: either go by assonance and then choose a Riesling or a Gewurztraminer with a minimum of residual sugar or cut the delicious stuffed pork and shiitake mushrooms with Sauvignon.

Tortellini with cream and peas

The dish is super heavy, but the combination is an Oscar: the creamy sweetness of the dish cut by a straw-colored ray with the scent of verbena. Be careful if the wine “tastes too much” of peas then it was harvested too early.

Citrus fruits

You can’t go wrong here. Whether it’s a fillet of pork with orange reduction, a carpaccio of amberjack with grapefruit slices or a steak of cod with oranges and almonds, the right wine is the very fresh Sauvignon from the cellar. Try it with sea bass with orange and allspice sauce.

Fresh cheeses (such as ricotta, mozzarella and robiola)

The best wine in the world for a quick Caprese, dressed in oil and lemon? Claro which is Sauvignon, its natural freshness cuts the buffalo milk which is a pleasure and the basil only adds harmony to the couple on their honeymoon!

Baked peppers with rice and meat

Sauvignon finds a crazy understanding with peppers, thanks to the notes that the wine often brings as a dowry, especially if you uncork a full-bodied Sauvignon that has passed through the wood. Don’t be afraid to pair it with dishes with rich meat filling like baked peppers.

Tuna tataki with sesame

A freshly seared tuna fillet with a handful of sesame finds great love in the embrace with a savory and floral Sauvignon. Seeing is believing, here’s the recipe.

Cream of pumpkin, cabbage, broccoli, fennel

We have already said that Sauvignon is perfect for vegetables, but be creative and indulge yourself with all the creams, velvets, vegetable soups you know. Pasta with beans is also a master-level combo. Try this cream of leeks.

Pumpkin ravioli

Few are the wines that snub pumpkin cappellacci, Sauvignon never backs down.

Fried chicken wings with Korean sauce

Let’s take out the heavy artillery: all the barbecued fins, with ginger, with chimichurri, with buffalo sauce, are excellent with a purebred Sauvignon. Just be careful not to overdo the spicy.

Chimichurri

Tomato and cilantro are the main ingredients in this delicious South American sauce, and they are abundant in wine too. Season a steak of grilled fish or skewers of chicken and peppers and you know which wine to pair with. Also excellent with chimichurri chicken wings.

Greek food

Basically everything: fish souvlaki, spanakopita, Greek salad, tzatziki.

Pasta with pesto and dishes with basil

And more generally Genoese cuisine: fried anchovies, Cappon Magro, pansotti with walnut sauce and the classic Genoese pesto pasta.

Dishes with olives or fennel

Try pasta with sardines, crostini with tapenade or even simple olives and pecorino cheese.

Thai vegetarian rolls

You will find all the aromas of wine in these small masterpieces of Thai cuisine, be careful to combine a wine that is not too full-bodied.

Vegan cuisine with capers, olives and mixed cereal salads

Try them with vegan dishes such as barley salads with caper and olive pesto and it will be a success!

Foods not to be combined with Sauvignon Blanc

• Infernal spicy: do not do it with any wine, it would be like killing it … better milk, beer or milk-shake.
• Red meats, grilled
• Smoked or bitter food
• Very elaborate and rich dishes. Sauvignon is excellent for cutting creamy sauces, but not too elaborate dishes, remember that it is a fine wine and a frontal impact could crumble its elegance