White Wine Pairing Tips

The aromas and taste of white wine can vary greatly. From a grassy New Zealand Sauvignon Blanc to a buttery California Chardonnay, the flavors run the full gamut from fresh and light to bold and fruity. White wines can range in color from almost water-like to a golden-straw shimmer in the sun. The grape variety, the age of the wine, terroir, or the winemaking style can influence white wines' color, aroma, and taste.

Common Varieties

Chardonnay: The flavor profile can range from refreshing and crisp with citrus notes when unoaked, to rich and fruity, with notes of vanilla, butter, and spice when barrel-aged. 

Sauvignon Blanc: This white wine can burst with grapefruit, melon, and gooseberry flavors or have more grassy, herbaceous notes, such as bell pepper.

Pinot Grigio: This white wine is typically light-bodied with fresh citrus flavors and some minerality. 

Riesling: This white wine can range from stone-dry to cloyingly sweet. A dry Riesling can have lovely crisp apple, citrus, and minerality, making it a perfect pairing with Asian cuisine. The sweeter versions express the richness of honey and can be the perfect pairing with an apple tart or other fruit desserts.

Tips for Pairing White Wine with Food

  1. Acidity is key. High-acidic wines like Sauvignon Blanc, Chablis, or Albariño can cut through creamy, fatty dishes, adding relief to the palate.
  2. Match flavor intensity and aromatic notes. For delicate dishes, choose a Pinot Grigio or unoaked Chardonnay, while fuller-bodied wines like oaked Chardonnay or Viognier can pair nicely with richer foods like roast chicken or shrimp ceviche. Herbaceous Sauvignon Blanc pairs well with salads, while a floral Riesling enhances spicy, subtly sweet dishes.
  3. Consider the cooking method. The way the dish is prepared can influence your wine choice. For example, a butter-poached fish might pair well with a high-acid Chablis, while a grilled salmon might pair better with an oaked Viognier.
  4. Match the sauce. When creating a sauce, consider its flavor profile. Citrusy sauces pair well with crisp white wine, while rich, creamy sauces pair well with a buttery Chardonnay. Cooking your sauce with the wine you are going to serve with the meal makes the pairing truly special.
  5. Consider the entire meal. Choose a white wine that can pair with the entire meal, not just the protein. Consider the side dishes, sauces, and the main protein. They all should be complementary.

Enjoy LDV Winery’s Spicy Southwestern Shrimp Ceviche with a wonderful white wine like LDV’s 2019 Sky Island Viognier. Contact us for the recipe at Peggy@LDVWinery.com.