Sauvignon Blanc Food Pairing
GRAPE TYPE INFO
ORIGIN: Likely France, but unconfirmed. Possibly a wild grape variety that was indigenous to multiple areas in slightly different forms.
MAINLY GROWN IN: France, New Zealand, Italy, Chile, USA, South Africa, Australia (best known AU regions are Adelaide Hills and Yarra Valley)
KEY FACTS: If you are a fan of a lime twist in your drink, the smell of fresh cut grass in the morning and have been told you are intense or that “you sure stand out in a crowd”, well, you have met your match. Sauvignon Blanc is an all-dials-at-max kind of grape, which means it’s going to fist pump your senses with its intense) and sometimes pungent) aromas, mouth-watering freshness and a cleansing herbaceous character. As one of the most planted white grapes in the world, it’s no wonder it has claimed hearts in various styles; It can be lean and zesty when it’s from cooler climates and fuller and more tropical when grown in warmer ones.
FUN FACT: Centuries ago, a romantic vine affair occurred between Sauvignon Blanc and cabernet franc. The two crossed – as vines like to do when they really love another vine- and made Cabernet Sauvignon.
A bright and juicy expression of Sauvignon Blanc; ripe citrus notes, passion fruit, and wet rock minerality with a touch of herbaceousness. Light in body, this SavBlanc wine strikes the perfect balance of freshens with juicy fruit flavours.
Who doesn’t love a great Aussie Sauvignon Blanc? When it comes to food pairing, this wine is a real winner, and has the versatility to match up with loads of healthy dishes packed with greens, as well as ingredients like asparagus, avocado, and green beans, which other wines struggle to pair well with. Like all Sauvignon Blanc, this wine loves being paired up with goats’ cheese salads and crostini, dishes with loads of zucchini and peas and other greens, and delicate white fish like bass or sole, stuffed with herbs and in briny sauces.
RECIPE TO PAIR
Avocado and Brown Rice Buddha Bowl
Service 1 l Total time: 10 mins
50g cooked brown rice
1 spring onion, sliced
1 tomato, sliced
½ avocado, sliced
30g feta, crumbled
2 sprigs coriander, leaves picked
1 tbsp olive oil
Salad and Pepper