Grilled Mediterranean white fish
Lieben Aich's tropical fruit and wet stone minerality match firm Mediterranean fish; full body suits richer cuts.
Our editors write the food pairings for every bottle we review. Grouped by kind of food, the Sauvignon Blanc pairings come out like this, most frequent first. Each card names the bottle, so you can read the full tasting note before you cook.
93 Sauvignon Blanc pairings
Sauvignon Blanc with fish
Grilled turbot with hollandaise
Delicate white fish and emulsified butter echo the wine's smooth texture and nectarine fruit without overwhelming it.
Pan-seared turbot with brown butter
The wine's full body and salty minerality match firm white fish; brown butter echoes the lees-driven texture.
Grilled Dover sole with lemon butter
Delicate white fish and citrus butter find partners in the wine's limey freshness and creamy mineral texture.
Hot-smoked trout
Smoky fish meets the wine's stony mineral profile; lemon-zest finish substitutes for a citrus garnish.
Roast turbot
The wine's textural weight matches firm-fleshed fish; lemon-curd register echoes a brown-butter sauce.
92 Sauvignon Blanc pairings
Sauvignon Blanc with oysters and shellfish
Spiced Thai prawn curry
High residual sugar and bright acidity balance the heat; honey and tropical fruit notes mirror coconut and lemongrass.
Langoustines with tarragon cream
Herbal freshness and shellfish sweetness align with the wine's floral and mineral character.
Lobster Thermidor
Almond cream pairs with the gratin's bechamel; saline minerality lifts the shellfish sweetness.
Lobster with brown butter
Full body and pierre à fusil signature handle rich shellfish; smoke meets browned butter.
Lobster with vanilla beurre blanc
Sweet shellfish meets the wine's full body and tropical-fruit register; saline minerality cuts butter.
Bouillabaisse
Saffron-laced shellfish stew demands a Sauvignon with body, salinity and persistent acid.
63 Sauvignon Blanc pairings
Sauvignon Blanc with lamb
Goat cheese with truffle honey
Fresh goat cheese pairs with the wine's juicy acidity; truffle honey echoes the wet stone minerality.
Aged hard goat cheese
Tomme de chèvre's nutty intensity finds a partner in the wine's full body and lifted finish.
Goat cheese crottin
Fresh chèvre's tangy creaminess is a natural partner for the wine's Sauvignon florality and acidity.
Goat cheese soufflé
Chèvre intensity finds the wine's chalky drive; the soufflé's weight handles full body.
Goat cheese tart
Tangy goat cheese is the classic Sauvignon Blanc pairing.
Goat cheese ensalada
Fresh goat cheese and grapefruit-edged Sauvignon are a classic register match.
52 Sauvignon Blanc pairings
Sauvignon Blanc with cheese
Comté aged 24 months
Crystalline, nutty Comté amplifies the wine's toasted hazelnut and caramelised notes while salt cuts through sweetness.
Aged Comté with walnut
Hazelnut crystallisation in the cheese partners the wine's preserved-lemon depth and smoke.
Aged Parmigiano Reggiano 36 months
Crystalline cheese salt mirrors the saline minerality; almond aromatics echo the rind's umami.
Aged Asiago d'allevo
Crystalline cow's-milk cheese with twelve-month ageing echoes the wine's walnut depth and yellow plum sweetness.
Aged Comté (30+ months)
Hazelnut crystallisation in the cheese partners the wine's preserved-lemon depth and chalk.
Aged cow's milk cheese
Acidity and grip cut through a hard cheese.
47 Sauvignon Blanc pairings
Sauvignon Blanc with vegetables and salads
Asparagus with hollandaise
Sauvignon Blanc's classical asparagus pairing; full body holds against the rich hollandaise.
Asparagus
Spring asparagus needs Sauvignon's high acidity.
Calcots in romesco
The wine's mineral lift balances romesco's nutty depth.
Grilled asparagus
Sauvignon's herbal lift meets the vegetable's bitterness; saline minerality balances olive oil.
Vegan dishes built on umami
Salinity and the faint tannin give savoury plates a backbone.
Salade niçoise
Tuna, olive and anchovy with the wine's salinity and grapefruit pith makes a Provence-Sancerre bridge.
26 Sauvignon Blanc pairings
Sauvignon Blanc with pasta, pizza and grains
Asparagus risotto
Sauvignon Blanc is asparagus's natural pairing; the wine's full body and salinity match the risotto's creaminess.
Asparagus risotto with parmesan
Sauvignon Blanc's classical asparagus pairing; full body matches risotto's creaminess.
Creamy vegetable risotto
Reja names it; the wine has the body for a starchy plate.
Saffron risotto (sweet pairing)
The wine's own saffron note bridges to the dish.
Spring vegetable risotto
Asparagus and pea risotto with the wine's herbal-citrus register; chalk lifts arborio cream.
21 Sauvignon Blanc pairings
Sauvignon Blanc with chicken and white meat
Roast capon with sage
Full-bodied white with high acidity is the textbook capon pairing; the wine's mineral spine balances sage butter.
Roast capon with sage and chestnuts
Full-bodied Chardonnay-led white pairs with poultry; honey and hazelnut notes echo the chestnut.
Roast guinea fowl with porcini
Honey and white pepper aromatics pair with the bird's nutty fat; high acidity scrubs the chicken fat.
Poulet de Bresse roasted with cream and tarragon
Cream sauce and herbal tarragon complement the wine's lanolin texture and sappy herb character.
Roast Bresse chicken
Premier-cru poultry meets the wine's textural weight and lifted fruit; tarragon picks up the honeysuckle.
Roast guinea fowl
Honey and stone-fruit aromatics partner roasting jus; high acid handles white-meat fat.
17 Sauvignon Blanc pairings
Sauvignon Blanc with mushrooms and truffle
Coquilles Saint-Jacques with truffle
Earthy truffle and sweet scallop bring out the saffron and stone notes in the wine's palate.
Risotto al tartufo bianco
Almond cream and honey aromatics handle the white truffle's musky depth; full body holds the Carnaroli starch.
Risotto with white truffle
Terlaner I's creamy lees and stone fruit register meet the truffle's umami without overwhelming.
Truffle risotto
The wine's complexity and flint mineral spine support white truffle; full body carries the dish.
Truffled scrambled eggs
Stone fruit and smoke meet earthy black truffle; lees creaminess matches soft scramble.
Truffle dishes
Skin contact whites give truffle a frame without covering it.
17 Sauvignon Blanc pairings
Sauvignon Blanc with spicy and Asian dishes
Sushi and sashimi
Producer notes Manna 'is fascinating the way the wine adapts to different dishes, especially of the Japanese cuisine, like sushi and sashimi'.
Thai green curry
Lemongrass, lime and tropical fruit notes mirror the curry's aromatics; high acidity cuts the coconut.
Sushi nigiri
Saline finish complements the rice vinegar; lime zest aromatics lift delicate raw fish.
Thai green papaya salad
Citrus zest and grapefruit handle fish sauce and chili; saline mineral refreshes between bites.
Ceviche
Lime zest in the wine repeats the cure.
Sushi
Tense acidity and saline mineral edge handle delicate raw fish without overpowering soy.
6 Sauvignon Blanc pairings
Sauvignon Blanc with beef and red meat
Roast veal with sage cream
Full-bodied white for white meat; vanilla and tropical fruit register flatter the sage cream.
Stinco di vitello
Slow-braised veal shank handles the wine's tea-tannin grip; saline finish lifts the pan jus.
Pan-seared veal with sage
Stoan's stone fruit and spice register flatter white meat; oak ageing matches the sage butter.
Veal with mushrooms
The wine's texture and dried herb notes sit with a savoury white meat plate.
Veal Vienna schnitzel
Crisp breadcrumb crust and barrel-aged Sancerre is a textured pairing; lemon-curd echoes the wedge.
4 Sauvignon Blanc pairings
Sauvignon Blanc with aperitifs and small plates
Gougères
Burgundian cheese puffs and Cotat's chalky Sauvignon share a French classicism; gougères' Gruyère meets the wine's saline finish.
Catalan tapas array
Crisp organic white is built for tapas variety.
Tempura
Listed by the producer; the vibrant lime and grapefruit notes cut through fried batter.
4 Sauvignon Blanc pairings
Sauvignon Blanc with desserts and sweets
Creme brulee
Caramelised sugar in the brulee echoes the wine's caramel and beeswax notes; sweetness levels align.
Fruit tart
Apricot and citrus notes in the wine echo a fruit dessert.
Mediterranean starters
Producer-recommended Mediterranean starter pairing.
4 Sauvignon Blanc pairings
Sauvignon Blanc with pork
Stinco di maiale
Slow-braised pork shank finds a peer in the wine's tea-tannin grip; saline finish refreshes between bites.
Roast pork loin
Roast pork and orange-wine's tannic grip share long depth.
Roast pork with herbs
Dry hay and herb notes follow the roast.
Taste it with the food in Loire Valley
Food and wine tastings you can book in Loire Valley, the region with the most Sauvignon Blanc bottles on our pages that sells them.
Picnic in the Vines - A Unique Loire Wine Experience
Step into a moment that feels uniquely special. 10 minutes from Chinon, discover Château du Petit Thouars, a family-run estate where history, wine, and beauty meet. ...
Amboise: Caves Ambacia Visit and Wine Tasting
Tease your 5 senses at Les Caves Ambacia, winemaker since 1463. Discover 15th-century troglodyte caves dug in limestone, tour the collection, and taste 6 wines paired ...
Morning - Loire Valley Wine Tour & Food Pairing, Vouvray
An excellent introduction tour to discover the diversity of Loire Valley wines with a passionate professional wine guide As a small group (maximum 8) enjoy a true and...
Wine tastings and winery visits in Loire Valley (22) · Wine tours and day trips in Loire Valley (35) · Wine tours by bike in Loire Valley (5) · All wine and food experiences
Where the bottles come from
Sauvignon Blanc pairings by region
- Loire Valley (33 bottles), Loire Valley food pairing
- Alto Adige (28 bottles), Alto Adige food pairing
- Friuli-Venezia Giulia (22 bottles), Friuli-Venezia Giulia food pairing
- Bordeaux (17 bottles), Bordeaux food pairing
- Brda (6 bottles), Brda food pairing
- Pfalz (5 bottles), Pfalz food pairing
- Umbria (4 bottles), Umbria food pairing
- Burgenland (3 bottles), Burgenland food pairing
- Eger (2 bottles), Eger food pairing
- Istria (2 bottles), Istria food pairing
- Languedoc (2 bottles), Languedoc food pairing
- Penedes (2 bottles), Penedes food pairing
- Provence (2 bottles), Provence food pairing
- Alentejo (1 bottle), Alentejo food pairing
- Baden (1 bottle), Baden food pairing
- Burgundy (1 bottle), Burgundy food pairing
- Franken (1 bottle), Franken food pairing
- Naoussa (1 bottle), Naoussa food pairing
- Nemea (1 bottle), Nemea food pairing
- Sicily (1 bottle), Sicily food pairing
- Tuscany (1 bottle), Tuscany food pairing
- Wachau (1 bottle), Wachau food pairing
Sauvignon Blanc food pairing, FAQ
What food goes with Sauvignon Blanc?
Across the 137 Sauvignon Blanc bottles on Cork & Curve, the dishes our editors pair most often are fish, shellfish and lamb. For example, our page for Lieben Aich Sauvignon Blanc from Alto Adige suggests "Grilled Mediterranean white fish": Lieben Aich's tropical fruit and wet stone minerality match firm Mediterranean fish; full body suits richer cuts.
What cheese goes with Sauvignon Blanc?
Cheeses our editors pair with Sauvignon Blanc bottles include Comté aged 24 months, Aged Comté with walnut and Aged Parmigiano Reggiano 36 months.
What meat goes with Sauvignon Blanc?
Lamb is the pairing that comes up most among meats for Sauvignon Blanc: Goat cheese with truffle honey, Aged hard goat cheese and Goat cheese crottin are among the dishes on our Sauvignon Blanc bottle pages.