Best 7 Sauvignon Blanc Food Pairings – Tested and Tasted

When it comes to the best Sauvignon Blanc food pairings, Sauvignon Blanc offers a wide range of possibilities that complement its unique qualities. Of course, Sauvignon Blanc is one of the most popular white varieties worldwide. Food pairing differs depending on pairing along a diverse range of flavor profiles and the entire spectrum of residual sweetness or alcohol level.

Sauvignon Blanc is a renowned white wine known for its crisp acidity, vibrant flavors, and refreshing character. This article explores the best food pairings for Sauvignon Blanc, focusing on the particular Sauvignon Blanc wines.

From seafood delicacies to delectable recipes, let’s uncover the perfect culinary companions for Sauvignon Blanc.

What Food Goes Well with Sauvignon Blanc?

Sauvignon Blanc is a versatile wine that pairs exceptionally well with various dishes. It’s bright acidity, and herbaceous notes make it an ideal partner for vibrant and fresh flavours. Discover the diverse range of foods that harmonise beautifully with Sauvignon Blanc, from crisp salads to tangy cheeses.

Refreshing Sauvignon Blanc often is a fruit-forward wine, ranging from lime and green apple to tropical passionfruit and ripe stone fruit. It is usually a medium-body wine, but always very aromatic, and can carry green and herbal qualities thanks to a chemical compound called pyrazines.

If you detect bell pepper, freshly cut grass, nettle, elderberry or gooseberry, it’s usually a tell there is Sauvignon Blanc in your glass. 

With Sauvignon Blanc’s general characteristics in mind, here are 10 common specific food pairing suggestions:

1. Cheese

Fresh Goat Cheese, to be more specific. The crisp acidity of Sauvignon Blanc complements goat cheese’s creamy and tangy flavours. But other soft cheeses are also excellent options, such as:

• Mozzarella, 
• Burrata, 
• Ricotta, 
• Brie or 
• Greek feta.

2. Vegetables

Especially grilled Asparagus. Sauvignon Blanc’s herbaceous and vegetal notes harmonise heavenly with the earthy and vegetal flavours of grilled asparagus. Drizzle some lemon juice or olive oil for added brightness.

3. Salads

Sauvignon Blanc’s vibrant acidity and herbaceous character make it an excellent companion for green salads. Opt for salads with fresh greens, herbs, citrus segments, and light vinaigrettes.

Also, Caprese Salad: This classic Italian salad with fresh tomatoes, mozzarella cheese, and basil is a delightful partner for Sauvignon Blanc. The wine’s acidity cuts through the creaminess of the cheese and highlights the vibrant flavours of the tomatoes and basil.

4. Seafood

Sauvignon Blanc generally pairs exceptionally well with shellfish like:

• oysters, 
• clams, and 
• mussels. 

The wine’s acidity cuts through the richness of these delicacies, creating a delightful balance.

But the grilled shrimps are also an ideal combination. The pairing of grilled shrimp with Sauvignon Blanc can be a match made in culinary heaven. The wine’s crispness complements the succulent flavours of the shrimp, especially when seasoned with fresh herbs and a touch of citrus.

5. Poultry

A notorious example is grilled chicken with herbs. Sauvignon Blanc’s herbaceous notes make it an ideal match for grilled chicken seasoned with fresh herbs like rosemary, thyme, and tarragon. The wine’s freshness complements the tender and flavorful meat.

6. Sushi

Sauvignon Blanc is one of the few white wines that pairs well with soy sauce. Sauvignon Blanc’s clean, crisp flavours complement the delicate flavours of sushi and sashimi wonderfully. The wine’s acidity helps cleanse the palate between each bite.

7. Fish

It depends on the type of fish and cooking technique. Still, the citrusy and zesty flavours of Sauvignon Blanc blend harmoniously with salmon’s delicate and slightly fatty nature. 

• A citrus glaze or marinade enhances the pairing even further. However, salmon is an exception because only some oily fish are a pairing for Sauvignon Blanc.
• White fish like sea bass or cod are a safe bet. Baking cod with a light lemon and herb crust creates a flavorful and tender dish. Sauvignon Blanc’s citrus notes and bright acidity accentuate the delicate flavours of the cod.
• Pan-seared sea bass develops a crispy skin while maintaining its moist and flaky texture. Sauvignon Blanc’s lively acidity cuts through the richness of the fish, creating a balanced and refreshing pairing.

8. Pasta

Naturally, not every pasta can be paired with Sauvignon Blanc ideally. 

• Pasta Primavera, on the other hand, is an ideal combination. It’s a colourful pasta filled with fresh spring vegetables like cherry tomatoes, bell peppers, zucchini, and peas. Sauvignon Blanc’s bright acidity and herbal nuances complement the crispness of the vegetables.
• Also, a classic pesto made with basil, pine nuts, Parmesan cheese, and olive oil is a delightful match for Sauvignon Blanc. The wine’s herbaceous character complements the flavours of the pesto, creating a harmonious pairing.
• Any pasta with clams, such as Linguine alle Vongole, pairs beautifully with Sauvignon Blanc. The wine’s acidity cuts through the brininess of the clams in a white wine and garlic sauce and enhances the dish’s flavours.

9. Spicy Food

The wine’s refreshing qualities help cool down the heat and complement the flavours of spicy dishes. 

• Sauvignon Blanc’s vibrant acidity and herbaceous profile can complement the bold and spicy flavours of Indian curries. The wine’s refreshing qualities help balance the heat and enhance the aromatic spices in the dish.
• Sauvignon Blanc’s crispness and fruity flavours make it a suitable partner for spicy chicken enchiladas. The wine’s acidity cuts through the dish’s richness, while its fruity notes complement the flavours of the chicken and spices.
• Sauvignon Blanc’s bright acidity and herbaceous character pair well with the heat and complexity of Szechuan-style tofu dishes. The wine’s refreshing qualities help balance the spiciness and enhance the dish’s flavours.

10. Fruits

Enjoy a glass of Sauvignon Blanc with a platter of fresh tropical fruits like:

• pineapple, 
• mango, and 
• papaya. 

The wine’s character and fruity notes will enhance the sweetness and juiciness of these fruits.

Does Sauvignon Blanc pair with seafood?

Seafood and Sauvignon Blanc create a match made in heaven. Explore the finest seafood pairings for Sauvignon Blanc, from succulent shrimp to buttery scallops, and experience a symphony of taste and texture.

Sauvignon Blanc is widely regarded as one of the best wine pairings for seafood and for good reason. The characteristics of Sauvignon Blanc, including its vibrant acidity, herbaceous notes, and citrusy flavours, make it a perfect match for a wide range of seafood delicacies.

The vibrant acidity of Sauvignon Blanc serves as a refreshing palate cleanser when enjoyed alongside seafood. It helps cut through the richness and natural oils of fish and shellfish, providing a clean and balanced experience with each bite. Whether it’s delicate white fish or succulent shellfish, Sauvignon Blanc’s acidity maintains a harmonious balance, ensuring that neither the wine nor the seafood overpowers the other.

Another reason Sauvignon Blanc pairs well with seafood is its herbaceous and grassy notes. These flavours, often found in Sauvignon Blanc wines, complement seafood’s briny and oceanic characteristics. The herbal nuances of the wine can enhance the flavours of dishes like oysters, clams, and mussels, adding depth and complexity to the pairing.

Furthermore, Sauvignon Blanc’s fruitness and zesty flavours beautifully complement seafood’s bright and delicate flavours. Wine’s grapefruit, lemon, and lime notes provide a refreshing and tangy counterpoint to seafood’s subtle sweetness and natural umami, enhancing the overall taste experience.

Whether it’s a plate of freshly shucked oysters, grilled shrimp, or a seafood pasta dish, Sauvignon Blanc’s vibrant acidity, herbaceous character, and citrusy flavours make it an ideal companion for seafood. The wine’s ability to harmonise with the delicate flavours and textures of seafood creates a well-rounded and enjoyable dining experience.

When exploring Sauvignon Blanc and seafood pairings, consider the specific seafood preparation, the accompanying ingredients and flavours, and your preferences. Ultimately, the goal is to find a balance where the wine complements and enhances the seafood flavours, creating a memorable and delicious combination.

What does Sauvignon Blanc not pair well with?

While Sauvignon Blanc is an incredibly versatile wine, a few food combinations might not bring out its best attributes. The Following ingredients and flavours may clash with Sauvignon Blanc: 

• Red Meats: Most notorious mismatch! Sauvignon Blanc’s light and crisp profile is better suited to more delicate meats. Red meats, particularly those with intense flavours and heavy seasoning, will overpower the wine. There are a few exceptions we will mention in the recipes section.
• Heavy Cream: The rich and creamy nature of heavy cream can overpower the delicate flavours of Sauvignon Blanc, resulting in an imbalanced pairing.
• Strong Cheeses: Avoid intensely flavoured cheeses like blue cheese or aged, pungent cheeses that will overwhelm the delicate nuances of Sauvignon Blanc.
• Spicy Dishes with Sweet Sauces: Although Sauvignon Blanc can go very well with certain types of spicy food, spicy dishes with sweet sauces, such as sweet and sour or heavily sweetened barbecue sauces, can clash with the Sauvignon Blanc.
• Heavy Oak or Butter: Sauvignon Blanc typically does not undergo oak ageing, which imparts buttery and oaky flavours. These characteristics can clash with the wine’s naturally vibrant and lifting profile.
• Very Sweet Desserts: The high sugar content in overly sweet desserts can overwhelm Sauvignon Blanc’s subtle flavours and crisp acidity.
• Bitter or Astringent Ingredients: Ingredients like bitter greens, bitter herbs, or overly astringent flavours can accentuate the wine’s bitterness, creating an unpleasant combination.

This list needs to be even more comprehensive, but it should help to avoid disappointing pairings and ensure an enjoyable dining experience.

Sauvignon Blanc food pairing recipes

For the perfect pairing, it takes more than general recommendations and guidelines. We are taking this issue further and providing an exact recipe for every dish, ideally paired with a distinguished Sauvignon Blanc label.

Take the most of your dining with the following proven food pairing recipes that will enhance the nuances of the wine and elevate your dining experience into a blissful synergy.

1. Braised Veal Shank with Rich Herb Sauce:

Ingredients:

• Veal shanks
• Olive oil
• Onion, diced
• Carrot, diced
• Celery, diced
• Garlic cloves, minced
• Tomato paste
• Red wine
• Beef or veal stock
• Fresh herbs (such as rosemary, thyme, and bay leaves)
• Salt and pepper

Instructions:

Preheat the oven to 160°C (325°F). Season the veal shanks with salt and pepper. 

Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Brown the veal shanks on all sides until well-seared. Remove and set aside.

Add diced onion, carrot, celery, and minced garlic in the same pot. Fry quickly until softened and lightly caramelised.

Stir in tomato paste and cook for a minute to deepen the flavours.

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add the veal shanks back to the pot and pour enough beef or veal stock to submerge the shanks partially. Add fresh herbs (rosemary, thyme, and bay leaves).

Bring the liquid to a simmer, cover the pot, and transfer it to the preheated oven.

Braise the veal shanks in the oven for 2 to 2.5 hours or until tender meat falls off the bone.

Remove the veal shanks from the pot and strain the braising liquid to remove any solids. Return the liquid to the pot and reduce it to a thickened sauce consistency over medium heat.

Adjust the seasoning with salt and pepper if needed.

Serve the braised veal shanks with the reduced sauce, garnished with fresh herbs if desired.

Pairing braised veal shank with Smith Haut Lafitte Blanc

The richness and depth of flavors in the braised veal shank dish call for a ripe aged Sauvignon Blanc that can match its intensity. The wine’s weight and complexity will complement the rich flavors of the braised veal shank, while its acidity will provide a refreshing contrast and balance.

2. Grilled Gilt-head Bream or Sea Bass with Citrus Herb Butter:

Ingredients:

• Gilt-head bream or sea bass fillets
• Olive oil
• Salt and pepper
• Lemon or lime wedges.

For the Citrus Herb Butter:

• Unsalted butter, softened
• Zest of lemon and/or lime
• Fresh herbs (such as parsley, dill, or tarragon), finely chopped
• Salt and pepper

Instructions:

Preheat the grill to medium-high heat. Pat the fish fillets dry with a paper towel and lightly brush both sides with olive oil. Season with salt and pepper.

Combine softened butter, citrus zest, chopped fresh herbs, salt, and pepper in a small bowl. Mix well until all ingredients are incorporated.

Grill the fish fillets for 4-5 minutes per side or until they are cooked through and have grill marks. Cooking time may vary depending on the thickness of the fillets.

Once the fish is cooked, remove it from the grill and let it rest for a few minutes.

While the fish rests, top each fillet with a dollop of the citrus herb butter, allowing it to melt slightly over the warm fish.

Serve the grilled Gilt-head bream or sea bass with lemon or lime wedges on the side.

Pairing grilled gilt-head bream or sea bass with Francois Cotat Sancerre Les Mont Damnes:

The grilled Gilt-head bream or sea bass prepared with citrus herb butter complements the silky textured Sauvignon Blanc beautifully. The wine’s cobweb-like structure and elegance can handle the fish’s richness and even the butter’s flavors. The herbaceous and mineral notes in the Sauvignon Blanc enhance the fish’s fresh flavors and the butter’s zesty components, creating a harmonious pairing.

3. Wild Mushroom and Parmesan Risotto:

Ingredients:

• Arborio (or Carnaroli) rice
• Assorted wild mushrooms (such as porcini, shiitake, or cremini), sliced
• Shallot, finely chopped
• Garlic cloves, minced
• Butter
• Olive oil
• Vegetable or chicken broth
• Dry white wine (you can use the same Sauvignon Blanc you’ll be pairing with)
• Grated Parmesan cheese
• Fresh thyme leaves
• Salt and pepper

Instructions:

In a large saucepan or skillet, heat butter and olive oil over medium heat.

Add the chopped shallot, minced garlic, and fry quickly until translucent.

Add the sliced wild mushrooms and cook until softened and lightly browned. Remove a small portion of the mushrooms for garnish, if desired.

Add the rice to the pan and stir to coat the grains with the butter and oil. Pour in the white wine and cook, stirring constantly, until the rice absorbs it.

Add the vegetable or chicken broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is cooked al dente, with a creamy texture. Stir in the grated Parmesan cheese and fresh thyme leaves. Season with salt and pepper to taste.

Remove from heat and let the risotto rest for a few minutes before serving. Serve the wild mushroom and Parmesan risotto in individual bowls, garnished with the reserved fried mushrooms (if desired).

Pairing wild mushroom and Parmesan risotto with Pascal Cotat Sancerre Les Monts Damnes:

The creamy and umami-rich wild mushroom and Parmesan risotto provide a delightful pairing with a complex Sauvignon Blanc. The wine’s delicate, but firm structure and complexity complement the risotto’s richness, while its embedded freshness cuts through the creaminess coating the palate and creating a harmonious balance. The herbal and citrusy notes of the Sauvignon Blanc from one of the most praised vineyards enhance the earthy flavors of the mushrooms and bring out the savory elements of the Parmesan cheese.

4. Fresh Oysters on the Half Shell with Citrus Mignonette:

Ingredients:

• Fresh oysters, shucked
• Lemon wedges
• Mignonette sauce (recipe below)

For the Citrus Mignonette Sauce:

• Shallot, finely minced
• Champagne vinegar or white wine vinegar
• Freshly squeezed lemon juice
• Freshly squeezed lime juice
• Freshly ground black pepper

Instructions:

Prepare the mignonette sauce by combining minced shallot, champagne vinegar, lemon juice, lime juice, and freshly ground black pepper in a small bowl. Adjust the quantities to your taste preferences.

Let the mignonette sauce sit for at least 10-15 minutes to allow the flavours to meld together.

Shuck the fresh oysters, carefully separating the oyster meat from the shell and preserving the liquor.

Arrange the shucked oysters on a bed of crushed ice or a serving platter. On the side, serve the oysters with lemon wedges and a small dish of citrus mignonette sauce.

Before enjoying, squeeze a bit of fresh lemon juice over each oyster and top with a small spoonful of the mignonette sauce.

Pairing Oysters with Gaja Alteni di Brassica:

Fresh oysters’ natural brininess and delicate flavors pair wonderfully with an exceptional Sauvignon Blanc such is Alteni di Brassica from Gaja. The wine’s weight and complexity enhance the richness of the oysters while it’s crispness and citrusy notes enhance their fresh oceanic taste. The wine’s depth and clean presence will beautifully complement the oysters’ texture and salinity. No wonder this is one of the most stimulating pairings in the world.

5. Grilled Asparagus with Lemon Zest and Parmesan:

Ingredients:

• Fresh asparagus spears
• Olive oil
• Salt and pepper
• Lemon zest
• Grated Parmesan cheese

Instructions:

Preheat the grill to medium-high heat. Snap off the tough ends of the asparagus spears. Drizzle the asparagus with olive oil and season with salt and pepper.

Place the asparagus spears perpendicular to the grates on the grill to prevent them from falling through. Grill the asparagus for about 3-4 minutes, turning occasionally, until they are tender and slightly charred.

Remove the grilled asparagus from the heat and transfer them to a serving platter. Sprinkle the asparagus with lemon zest and grated Parmesan cheese. Serve the grilled asparagus immediately.

Pairing asparagus with Dagueneau Pouilly Fume Silex:

This Sauvignon Blanc’s intense minerality and rich flavors complement asparagus’s fresh and earthy taste in a unique way. The wine’s brightness and texture harmonize with the grilled asparagus, while its pronounced mineral character provides a refreshing contrast. The flowery notes add a surprising finesse that further enhances the pairing, especially with the Parmesan cheese touch of umami and richness.

6. Shrimp Ceviche with Citrus and Avocado:

Ingredients:

• Raw shrimp, peeled and deveined
• Lime juice
• Lemon juice
• Orange juice
• Red onion, finely chopped
• Jalapeno or serrano pepper, seeded and finely chopped
• Fresh cilantro, chopped
• Salt and pepper
• Avocado, diced
• Tortilla chips or lettuce leaves for serving

Instructions:

Rinse the raw shrimp under cold water and pat them dry with a paper towel. Cut the shrimp into small pieces and place them in a bowl. Squeeze the lime, lemon, and orange juice over the shrimp, ensuring they are fully submerged. Let the shrimp marinate in the citrus juices for about 15-20 minutes until they turn opaque and firm.

Drain the citrus juices from the shrimp. Add finely chopped red onion, jalapeno or serrano pepper, and fresh cilantro to the shrimp. Toss gently to combine. Season the shrimp ceviche with salt and pepper to taste. Gently fold in the diced avocado, being careful not to mash it.

Let the shrimp ceviche rest in the refrigerator for 10-15 minutes to allow the flavours to meld together. Serve the shrimp ceviche with tortilla chips or lettuce leaves as a refreshing and light appetiser.

Pairing raw shrimps with 2017 Ornellaia Bianco:

The fresh, zesty, and citrus-forward flavors of shrimp ceviche pair wonderfully with refined aromatics of Ornellaia, especially with 9% of Viognier added to Sauvignon Blanc in this vintage. The wine’s concentrated, but almost weightless richness and lingering freshness complement the bright and tangy flavors of the dish. The wine’s firmness with refreshing character enhances the shrimp’s delicate sweetness and the creaminess of the avocado.

7. Herbed Goat Cheese Tart:

Ingredients:

• Puff pastry sheets
• Goat cheese, crumbled
• Fresh herbs (such as thyme, rosemary, or basil), finely chopped
• Garlic cloves, minced
• Olive oil
• Salt and pepper
• Honey (optional)
• Fresh arugula or mixed greens (for serving)

Instructions:

Preheat the oven according to the puff pastry package instructions. Roll out the puff pastry sheets on a floured surface and cut them into desired shapes (such as squares or circles).

Combine the crumbled goat cheese, minced garlic, and finely chopped fresh herbs in a small bowl. Mix well to incorporate the flavours.

Place the pastry shapes onto a baking sheet lined with parchment paper. Spread the herbed goat cheese mixture evenly onto the pastry shapes, leaving a small border around the edges.

Drizzle olive oil over the goat cheese and season with salt and pepper. Bake the tartlets in the preheated oven according to the puff pastry package instructions or until the pastry is golden and the cheese has softened.

Remove the tartlets from the oven and let them cool for a few minutes. Drizzle honey over the tartlets, if desired, for a touch of sweetness. Serve the herbed goat cheese tartlets on a bed of fresh arugula or mixed greens bed.

Pairing goat cheese tart with Chateau Latour Martillac Blanc:

The tanginess and creaminess of goat cheese pair beautifully with this 70% Sauvignon Blanc and 30% Sémillon Bordeaux blend. The wine’s honeysuckle and gentle vanilla flavors complement the cheese, balancing its richness and enhancing its unique characteristics. The ripe fruit notes in the wine can mirror and amplify the flavors of the fresh herbs in the tart, creating a harmonious combination.

Whether you’re enjoying a refreshing glass on a sunny afternoon or hosting a gourmet dinner party, these tested and tasted food pairings will enhance the nuances of the wine and elevate your dining experience. Experiment, explore, and savor the delightful symphony of flavors that arise when an ideal Sauvignon Blanc meets its perfect culinary match.