Seasonal Sips

Venerable vegetables find a mate in Sauvignon Blanc.

by mary subialka

One of springtime’s favorite veggies, asparagus, is often considered a difficult match for wine. But a glass of crisp Sauvignon Blanc can stand up to these flavorful spears. The wine also complements foods with relatively high acidity such as tomatoes and vinegar-based dressing, so it’s a good choice to uncork with salads. Its citrus notes work well with the bold flavors of the feta cheese and olives in a Greek salad.

Sauvignon Blanc grapes are usually fermented in stainless steel tanks rather than aged in oak like many Chardonnays, which optimizes its freshness and fruit flavors. The wine can have fruity (think grapefruit) or grassy (freshly mowed lawn) elements depending on where it is grown, but it always has a crisp acidic zip that makes it an especially good, food-friendly selection.

Find Sauvignon Blanc labeled as notable French wines such as Sancerre and Pouilly-Fumé from the Loire Valley, which can have herbaceous or gooseberry flavors. New Zealand Sauvignon Blanc can have passion fruit and grapefruit flavors with just the right amount of that grassy quality. Sauvignon Blanc from warmer areas, such as California—where it might be labeled Fumé Blanc—tend to have more of the lemony or grapefruit flavors.

Since Sauvignon Blanc’s flavor descriptors often include asparagus, rounding out a meal with salmon, chicken, or goat’s cheese can balance the wine’s asparagus notes. Also try it with Thai, Japanese, Vietnamese, Chinese, Mexican, and Southwestern cuisine. Whether you prefer the fruity or grassy style, Sauvignon Blanc offers a welcome partner at the dinner table.

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