Posted by Pam Thompson | Sauvignon Blanc | Posted on February 18th, 2010
As with any grape variety Sauvignon Blanc differs significantly from one part of the world to the other. There is just no way on earth that the Sauvignons of the Calabrese region of Italy will taste the same as that of Wellington in South Africa. Although most are interchangeable as far as food pairing goes you can enhance the taste and pleasure you get by carefully picking your pairings. Weve got the low down on the best food pairings for Sauvignon Blanc: Minerally Sauvignon Blancs in the form of Sancerre and Pouilly Fume and other cooler climate Sauvignon Blancs. The best foods are items that are simple and barely seasoned including raw or lightly cooked shellfish in the form of oysters, prawns, crab and olive oil grilled fish such as sea bass. They also go well with dishes containing raw or lightly cooked tomato for example gazpacho, tomato consomme or vinaigrettes and goat cheeses. These Blancs are great with Japanese dishes including seafood-based dim sum, sushi, sashimi and delicately smoked salmon.