Sauvignon Blanc wine and food pairing – Cheese platter, fresh fruits
What goes well with Sauvignon Blanc wine?
Sauvignon Blanc is a world famous crisp, dry and refreshing white wine.
But what food to pair with Sauvignon Blanc?
The answer depends greatly on the wine terroir and winemaking style. Here are the main characteristics:
- Sauvignon Blanc grown in cool climates has crisp acidity and ‘green’ aromas like grass and green bell peppers, with floral elderflower notes
- Sauvignon Blanc grown in hot climates develops tropical fruit notes like passionfruit and grapefruit as well as peach
- Sauvignon Blanc is usually young and built for consumption within a year of its vintage, but can be aged and fermented in oak barrels and produce a wine with softer acidity and complex aromas
UMAMU Estate 2013 Sauvignon Blanc was grown in Margaret River, Western Australia, and has tropical fruit aromas of guava and passionfruit. It spent 10 months in French oak which gives it cashew nut, nougat and marzipan notes and a smooth mouthfeel.
Below, we’ll deconstruct a classic Sauvignon Blanc wine pairing with cheese.
Sauvignon Blanc wine and food pairing
There are three methods to pair wine with food:
- Pair body and texture
- Pair beneficial flavours
- Pair aromatic compounds
We’ve had a Cordon Bleu trained create a perfect pairing for UMAMU Estate 2013 Sauvignon Blanc. Let’s run through each of the three methods.
Pair body and texture
Oaking the Sauvignon Blanc gives it added texture and complexity. Sauvignon Blanc pairs well with tart vinaigrettes and herb-forward sauces like pesto or chimichurri. But the oak gives UMAMU Estate 2013 Sauvignon Blanc nuttiness and a medium-body texture that matches well with a cheese platter.
Pair beneficial flavours
UMAMU Estate 2013 Sauvignon Blanc still has racy and mouth watering acidity. The acidity is greater than the acidity of the tangy cheeses and fresh fruits, and is a welcome wine pair that cleanses the palate and stimulates the appetite.
Cheese is one of the most umami-rich foods. Longer fermentation and oaking adds free glutamate to wines, and helps create some umami synergy with the oaked Sauvignon Blanc.
The sweetness of the fresh fruits is reduced by saltiness in the cheese, ensuring that the Sauvignon Blanc continues to taste sweet on the palate and with its fruit aromas front and centre.
Pair aromatic compounds
Diacetyl is the dominant aroma compound in butter, cheese and dairy products. It can be added to wines from prolonged oak contact, and is the reason for the cashew nut aroma in the UMAMU Estate 2013 Sauvignon Blanc. Together the compounds create an aromatic synergy between the food and wine pair.
Limonene is a dominant terpene in citrus fruits, and gives the refreshing tang to raspberries. Limonene is present in Sauvignon Blanc grapes and helps create an aromatic pairing between the wine and fruits on the cheese platter.
Sauvignon Blanc with cheese platter and fresh fruits
Ingredients:
- smoked cheddar
- blue cheeses
- double Camembert
- grapes
- strawberries
- raspberries
- dried apricots
- nuts
- fruit bread
P.S. – You can buy UMAMU Estate 2013 Sauvignon Blanc here.