Tips: Winning Pairs

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Wednesday, April 23, 2008

Need a match for spring's almost-impossible-to-pair artichokes and asparagus? Try a dry, crisp sauvignon blanc. It is also a wonderful match for goat cheese (especially fresh chevre), salads, white fish, shellfish and vegetarian dishes, especially those whose prominent flavors include garlic or herbs. If you'd season a dish with a squeeze of lemon, you'd pair it with sauvignon blanc.

Turn to sauvignon blanc from France (such as Sancerre) for matchless pairings with raw oysters and other seafood and with saltier dishes. New Zealand sauvignon blancs tend to pair better with Mexican dishes featuring fresh chili peppers and cilantro and with vegetable dishes.

You'll typically want to drink sauvignon blanc fresh, no more than two or three years after release; after that, its bright flavors tend to dull. Serve it well chilled, at about 50 degrees.