Sauvignon Blanc, sometimes referred to as Fumé Blanc, is the perfect wine to drink when temperatures outside are rising. But because this wine is so easy to pair with a variety of foods, not to mention how well it pairs with difficult foods, earns this white wine a place in your wine rack all year long. Plan your wine club any time of the year and learn what makes Sauvignon Blanc so wonderful.
Choosing Sauvignon Blanc for Wine Tasting
Sauvignon Blanc is considered a dry white wine. What this means is that it has very little sugar which allows the wonderful citrus flavor to shine. It is a more acidic wine than Chardonnay but that doesn’t mean it loses its fruit flavor. The acid is also what makes it pair so well with some difficult to pair foods.
For your wine club tasting this month, get a Sauvignon Blanc from California which may also be labeled Fumé Blanc. This is just another name for the same kind of wine so getting a bottle with this name is fine. Other regions to consider are Chile, Argentina and Australia. An absolute must is to get a Sauvignon Blanc from the Marlborough region of New Zealand.
In France, the wine is labeled by the region and subregion where the grape is grown, which in this case it the Loire Valley. Get a bottle from Sancerre and one from Pouilly-Fume. You will find these wines to be somewhat more expensive than the Sauvignon Blanc from outside of Europe, but the French wine is known for its distinct “gunflint” flavor. It’s worth trying these against other more fruit-flavored bottles.
Food Pairings for Sauvignon Blanc
Because Sauvignon Blanc tends to have citrus flavors, it pairs well with acidic foods that can overwhelm many other wines. This wine also does well with herbs and vegetables, including asparagus. Sauvignon Blanc is a light wine, so stick to fish and white meats. Avoid red meats, butter or cream sauces and salty foods.
- Appetizers/side dishes: tomatoes, vegetables, herb dip, olives, fennel, spinach, arugala and other leafy greens, artichokes, asparagus and goat cheese.
- Main dish: fish, shrimp and other shellfish, pork and chicken, herb rubs and vinegar or citrus fruit marinades. Balsamic vinegar and lemon both work very well.
- Dessert: lemon, lime or other citrus based desserts.
Use the above list of ingredients to create your own menu or go to visit allrecipes.com for specific recipes that go well with Sauvignon Blanc.
Tasting Sauvignon Blanc
One of the first things you’ll notice about Sauvignon Blanc is that it’s noticeably paler than a Chardonnay. Some of these wines are almost clear while others are a pale yellow. To prevent being influenced by region or price, cover all the bottles with either a paper bag or aluminum foil to conduct a blind taste test.
At first whiff, Sauvignon Blanc may have a very strong, somewhat unpleasant odor. Don’t be alarmed. Let the wine breathe for a few minutes to let the odor dissipate. After that, you may notice scents like grapefruit, lemon, lime, green pepper and asparagus. Other aromas include grass, hay and herbs.
Sauvignon Blanc generally has a more citrus flavor than other whites. You may find that bottles from the Marlborough region of New Zealand exhibit tropical fruit flavors as well. Other flavors you may notice are herbs, peaches or green apple. Take notes on the flavors you taste and also how well the wine goes with the dishes you’ve served. This helps you remember what you liked in a Sauvignon Blanc even if you never look at them again.
Comparing several bottles of Sauvignon Blanc is an excellent way to learn the differences between wine growing regions and your own preferences. By serving dishes that complement the citrus flavors in the wine, you’ll learn how easy this wine is to pair with food. Sauvignon Blanc is sure to become one of your favorites.
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