What food goes with Sauvignon Blanc?
The best foods for Sauvignon Blanc
Goat cheese
The textbook match: the brisk acidity of Sauvignon Blanc matches the tang of fresh goat cheese, which is why Sancerre is poured with Crottin de Chavignol in the Loire.
Oysters and raw shellfish
High acidity cuts the brine of oysters, clams and raw bar platters, so the wine refreshes the palate between each one.
Asparagus and green vegetables
Sauvignon Blanc is one of the few wines that handles asparagus, peas and artichokes, because its grassy, green notes echo the vegetables instead of clashing.
White fish and ceviche
Sole, sea bass and lime-cured ceviche stay bright under a crisp Sauvignon Blanc, which has the zip to match delicate, citrus-dressed seafood.
Fresh herbs and green sauces
Pesto, salsa verde and herby roast chicken share the basil and fresh-cut grass notes of the wine itself.
What is Sauvignon Blanc?
Sauvignon Blanc is a dry, light to medium-bodied white with high acidity and, in most bottles, no oak. Expect green, aromatic flavours: gooseberry, grapefruit, lime, fresh-cut grass and a flinty mineral edge in cooler regions. Its heartlands are France's Loire Valley (Sancerre, Pouilly-Fume) and New Zealand's Marlborough, with Bordeaux, Chile and California close behind.
Why these pairings work
Sauvignon Blanc works by contrast and echo: its high acidity slices through salt, fat and tangy dressings, while its green, herbal aromatics mirror fresh herbs, goat cheese and leafy vegetables. That acidity is also why it handles the dishes that defeat most wines, from vinaigrette-dressed salads to asparagus and artichokes. Keep the food fresh, light and zesty rather than rich or heavy, and the wine will do the rest.
Grappi profiles Sauvignon Blanc by body, acidity and oak, then matches it against a reference of 185,000 wines to score each pairing out of 100.
Serving tips
- Serve it well chilled at 7-10C: warmer than that and the acidity that makes it a food wine turns flat.
- Reach for a Loire bottle like Sancerre with goat cheese and raw shellfish, and a riper New Zealand style for green curry or herby chicken.
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