What's In The Glass

To make a great pairing, I begin with the wine, because I can always adjust the taste of the food. When I know the basic menu I want to create, I cook and season the dishes to match the wine's particular flavors. Other times I begin with only the wine and build an entire menu around it. Either way, having some background on the various wine varietals helps in making decisions about the food.

Now and then, I will highlight a different varietal, exploring it's personality and how it works with food.

This month: Sauvignon Blanc

Zesty and crisp, often with a citrus aroma, Sauvignon Blanc is a delicious and very versatile wine that pairs well with a lot of foods. It is primarily the high acidity of this varietal that makes it a great match for foods that are acidic, spicy or sweet. It cuts through the richness of shellfish and cream sauces, leaving the palate clean and ready for the next bite and sip. It goes well with cuisines using spice and acid like Asian and Southwestern.

When the wine has an herbal, grassy component, it works well with foods that other wines can't touch, such as cilantro and asparagus.

Sauvignon Blanc is a great match for summer foods. When the temperature goes up, we're drawn to foods that liven us up, foods that are hot and spicy or cold and crisp. Sauvignon Blanc can match the spice and acidity of Gazpacho, or, complement a light Salad of Chicken, Radish and Fresh English Peas. The wine also offers a summertime feel to certain dishes. For instance, if you're serving a creamy soup, in winter you might want to complement it's richness with a Chardonnay. In warmer weather, though, you may want to lighten the dish and cleanse the palate with a crisp Sauvignon Blanc. Another excellent example is a late summer favorite of mine, Squash Blossoms Stuffed with Goat Cheese and served with a cherry tomato relish. The wine provides a perfect balance to the blend of rich and tangy flavors.