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Sauvignon Blanc Wine with Food
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Thank you for visiting Sauvignon Blanc wine with food. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to learn more.
Food to Eat with A Sauvignon Blanc
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Sauvignon Blamc (also called Fume Blanc) is one of the great white wines. It is an extremely versatile and drinkable wine In France, Sauvignon Blanc is the mother grape Pouilly Fume has the capacity to enoble plain, simple seafood, and will hold up nicely to herbal preparations (thyme, rosemary, basil, tarragon, coriander and white meats such as chicken, veal, turkey and pork. The wine has vibrant flavors that go surprisingly well with spicy and ethnic cuisines, as well as traditional French fare.
History and Characteristics
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As a Chef, I think of wine in terms of foods instead of analyzing it as a subject by itself. Wine tasters can pick apart a dozen Chardonnays as a mental exercise, looking for oak toast levels, acid balance, depth of fruit, malolactic butteriness and the like. However, in comparing and contrasting Sauvignon Blancs, the effort tends to produce thoughts and comments such as "This one would be great with pan-fried sand dabs with lemon butter," and "Couldn't you just imagine how tasty this one would be with mesquite-grilled medallions of pork?"
That's the beauty of this versatile varietal is that it enhances the food it accompanies. While Chardonnay may well be at home in the living room as an apÈritif, Sauvignon Blanc's place is definitely in the dining room.
Sauvignon Blanc's history in North America began in 1878 when Louis Mel and Charles Wetmore, winemakers in Livermore, California were generously given Sauvignon Blanc cuttings from the renowned Château d'Yquem by the Marquis de Lur Saluces. Some of these cuttings were planted in the EL Mocho vineyard, which is now owned by Wente Bros.
Today, Sauvignon Blanc is produced in a wide range of styles by vintners from California to Washington State to New York. An important factor contributing to its rising popularity was the introduction of the synonym Fumé Blanc in the late 1960's. Sales under the name Fumé Blanc still continue to surpass sales of wines labeled Sauvignon Blanc. The credit for such marketing genius goes to Robert Mondavi.
By either name, Sauvignon or Fumé Blanc is easily identified by pronounced aromatic flavors with smoky, green olive and herbaceous qualities. They range in style from light and dry to full and sweet. The best approach is to taste, taste, taste and experiment with this ever-so-versatile white wine.
