The Ins and Outs of Pairing Sauvignon Blanc with Different Types of Seafood

Sauvignon Blanc is one of the most versatile wines in the world of food and wine pairing. It is crisp and refreshing with a bright acidity that pairs magnificently with seafood.

One of the classic pairings is Sauvignon Blanc with oysters. The crisp acidity and mineral notes of the wine act as a foil to the rich, briny flavor of the oyster.

Sauvignon Blanc also pairs well with shrimp. Whether it is grilled, steamed or boiled, the bright acidity and citrusy notes of the wine cut through the sweetness of the shrimp and enhance the dish.

The rich, buttery flavor of lobster may suggest a white wine with more weight, but Sauvignon Blanc’s high acidity goes hand in hand with the sweet meaty flavor of the lobster.

sushi is a delicate dish that requires a wine that won't overpower it. Sauvignon Blanc’s light body, steely acidity, and herbal notes pair naturally with the subtle flavors of sushi and sashimi.

Sauvignon Blanc is a fantastic option with crab. The wine's crisp acidity complements the delicate sweetness of the crab, while its herbal notes enhance the seafood's natural flavors.

When paired with clams, Sauvignon Blanc emphasizes the briny qualities of the shellfish while also refining the wine’s minerality and fresh, grassy flavors.

In conclusion, Sauvignon Blanc is an excellent pairing for many different types of seafood. Its high acidity and herbaceous notes match well with the fruity, briny flavors of the ocean, making it an excellent choice for an under-the-sea feast.