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 raw 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. The New Zealand and Chilean style are going to be a little more assertive with the citrus fruit. Sancerre’s are a little more restrained with lots of minerality and more acidity and many Napa Sauvignon Blancs boast a little more tropical fruit aromas in addition to the citrus fruit as a result of the warmer microclimate.
Here are a few of the Sauvignon Blanc producers at varying price points that I recommend. Chile is producing some of the best values today.
Not a Sauvignon Blanc fan? Check out an Albarino, Pinot Grigio or Vinho Verde as an alternative pairing. Store bought hummus is an easy way to go, but if you are looking for a paleo friendly option, try this delicious zucchini hummus recipe.
Recipe: Zucchini Hummus
Ingredients
3/4 cup tahini (sesame paste)
2 large zucchini (peeled & chopped)
1 meyer lemon (zest & juice)
2 cloves of garlic
1/4 cup pine nuts (plus more for garnish)
1/2 tsp. sea salt
1/2 tsp. pepper
2 tbsp. olive oil
paprika (garnish)
Directions
In a food processor add tahini, lemon zest & juice and garlic. Pulse for about 30 seconds until well combined. Add zucchini, pulse for another 30 seconds. Add pine nuts, salt, pepper & olive oil and pulse until well combines. Makes 2 cups. Transfer to serving bowl, add toasted pine nuts, drizzle of olive oil and paprika for garnish. Serve with fresh veggies.
