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In general, veggies can be quite challenging to pair with wine. However; the crisp, clean and refreshing nature of a Sauvignon Blanc is one of the most reliable pairings with an array of salads and cooked vegetables.  Although, there are some variations on the flavor profile of the varietal depending on where it comes from, stylistically speaking. Sauvignon Blancs have abundant citrus notes of grapefruit with lemon and lime, lots of fresh cut grassy aromas and vibrant acidity that make it a perfect companion with green salads, mild guacamole and hummus with crudités.

Since we are adding a deliciously fatty piece of salmon to the mix, a Sancerre is the absolute perfect choice! Sancerre is a region in the Loire Valley of France that produces intense mineral driven wines with piercing acidity made from the  Sauvignon Blanc grape.This version tends to be a little more mineral driven, austere, steely and grassy than it’s New Zealand counterparts.  The vibrant acidity in Sancerre is the perfect counterpoint to the rich seared salmon. In general, Sancerre tends to be more expensive than Sauvignon Blancs from other regions in the world. Average prices range from $20-$40.

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