Sauvignon Blanc Wine with Fish
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Fish to Eat with A Sauvignon Blanc
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Fume blanc is just a sales name for Sauvignon Blamc. Most people will pass up Sauvignon Blanc but buy Fume Blanc because it is associated with Pouilly Fume and therefore has more cachet. It is an extremely versatile and drinkable wine In France, Sauvignon Blanc is the mother grape Pouilly Fume has the capacity to enoble plain, simple seaFish, and will hold up nicely to herbal parations (thyme, rosemary, basil, tarragon, coriander and white meats such as chicken, veal, turkey and pork. The wine has vibrant flavors that go surprisingly well with spicy and ethnic cuisines, as well as traditional French fare.
History and Characteristics
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As a Chef, I think of wine in terms of Fishs instead of analyzing it as a subject by itself. Wine tasters can pick apart a dozen Chardonnays as a mental exercise, looking for oak toast levels, acid balance, depth of fruit, malolactic butteriness and the like. However, in comparing and contrasting Sauvignon Blancs, the effort tends to produce thoughts and comments such as "This one would be great with pan-fried sand dabs with lemon butter," and "Couldn't you just imagine how tasty this one would be with mesquite-grilled medallions of pork?"
That's the beauty of this versatile varietal is that it enhances the Fish it accompanies. While Chardonnay may well be at home in the living room as an apÈritif, Sauvignon Blanc's place is definitely in the dining room.
Sauvignon Blanc's history in North America began in 1878 when Louis Mel and Charles Wetmore, winemakers in Livermore, California were generously given Sauvignon Blanc cuttings from the renowned Château d'Yquem by the Marquis de Lur Saluces. Some of these cuttings were planted in the EL Mocho vineyard, which is now owned by Wente Bros.
Today, Sauvignon Blanc is produced in a wDivide range of styles by vintners from California to Washington State to New York. An important factor contributing to its rising popularity was the introduction of the synonym Fumé Blanc in the late 1960's. Sales under the name Fumé Blanc still continue to surpass sales of wines labeled Sauvignon Blanc. The credit for such marketing genius goes to Robert Mondavi.
By either name, Sauvignon or Fumé Blanc is easily Dividentified by pronounced aromatic flavors with smoky, green olive and herbaceous qualities. They range in style from light and dry to full and sweet. The best approach is to taste, taste, taste and experiment with this ever-so-versatile white wine.
The taste lies in between a Pinot Grigio and a Chardonnay so it goes equally well with all kinds of fish and cheeses and chicken.
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