My first wine pairing with food, it was a Sauvignon Blanc Ata Rangi Martinborough, Te Wa 2019 from New Zealand. Since, 1990’s Sauvignon Blancs have become the pride of New Zealand. Although, Pinot Noir has been gaining momentum. On the other hand, under the radar are crisp, high-acid Chardonnays.


New Zealand has skyrocketed in the last 30 years. Due to, the cooler subregions on the South Island has been essential to produce quality Sauvignon Blancs to built its reputation around the world. Therefore, the best wines come from areas that are not too warm.


Sauvignon Blanc is sharp, tart and zesty more like a sword in the direct way it hits senses. For example a typical kiwi smells is characteristic from New Zealand wines. However, a classic example of the Loire from (France) is more mineral such as flavours as stones, wet chalk, struck matches something high toned. In very general terms, French examples are usually much drier than non-French. On the other hand, with New Zealand examples often off-dry.

Image by visitfrenchwine Sancerre

Suggested compare a Marlborough from New Zealand Sauvignon Blanc as young as possible with a Sancerre or a white Touraine which will be made from Sauvignon. To realised, the different in flavours and sugar levels. Where the kiwi version being is distinctly sweeter under the acidity. Although, both wines should be relatively high in acidity. Because both are made a long way from the equator, which means that summers are not too hot.

Image by nzwine Marlborough

Don’t Say You Hate Sauvignon Blanc but Love Sancerre & Pouilly-Fumé

Because France and Italy label their wines by appellations (region) rather than varietal (grape). Hence, Sancerre and Pouilly-Fumé are the bedrock of the Sauvignon Blanc. So, next time you don’t make that mistake of double meaning if someone asks you what wines you do and don’t like because at the end, they are the same.

Sauvignon Blanc Pairing with Food

First of all, white wines are easier match with food than reds. Because, basically they are higher in acidity. That is to say, acidic wines are more food-friendly, due to acid cuts fat, and fat also needs a little bit of sugar just to coat it.

Cheese Pairing

Image by wine pair

Goat Cheese match very well with Sancerre and Sauvignon Blanc, for the simple reason that acidity cuts fat perfectly.

Mozzarella/Burrata a light Sauvignon Blanc from the Loire Valley. But also, it can be a beautiful match a Pinot Grigio or Grüner Veltliner.

Seafood Pairing

  • Ceviche tangy Sauvignon Blanc
  • Lobster Roll a perfect match a Sauvignon Blanc from New Zealand such as Martinborough
  • Salmon Sauvignon Blanc from New Zealand but also can play very well with Pinot Noir
  • Trout Sancerre and also a Pinot Grigio another white wine lighter in body
  • Shrimp the perfect match are Sauvignon Blancs and Chardonnays
  • Raw fish (Sancerre)


Image by britannica

In fact, acidity plays well with acid dishes such as salads. That’s why, Sauvignon Blanc and other acidic white wines match nicely.

  • Green bell peppers
  • Italian food vegetables
  • Salads

Samurai Gourmet Pairing

Above all, right now I’m in my favourite part, to enhance my dining experience to the next level. And have the most beautiful no guilty pleasure.

“Keep in mind the sauce and preparation can affect the pairing”

Even, if there are better matches wines with pasta. My focus was completely with the sauce.

Spaghetti alla Puttanesca

In fact, Italian olives are highly bitter and acid. Plus, the anchovies that are very salty and oily “fat” and not to mention, the capers that also are very acid. In other words, a puttanesca is pure acidity, besides a bit spicy and so flavory. In short, it could not have been better paring but Sauvignon Blanc or perhaps other whites as well.

Image by Samurai Gourmet

But that, I let you up to you because nothing have been written. That is to say, I just went through the basis of what I have learned from the master sommeliers. Moreover, it’s important to have an open mind, to bring your dining experience to the best of all, as I did. As a result, it has been one of the most amazing dinner in my life and it was at home.

You might be thinking how can you made this beautiful pasta alla Puttanesca at home, indeed Samurai Gourmet is planing to share his delicious recipes here.

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Key Information


Rate: 8,8/10

Rating: 8.5 out of 10.

Price: $41 AUD

From: New Zealand Ata Rangi 14 Puruatanga Road Martinborough, 5711

Varietal: Sauvignon Blanc

Where to buy it in Melbourne


  1. Miss the wine classes that I used to attend………Your blog brings me back to them. Looking forward to your recipes. I’m certain that you have some goodies and great inspirations.

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