Does sauvignon blanc go with steak?

The Cut of Steak: A fatty ribeye or New York Strip might overpower a lighter-bodied Sauvignon Blanc. Conversely, a leaner cut like flank steak or skirt steak can find a happy medium with the wine’s acidity.
The Preparation of the Steak: Sauvignon Blanc pairs well with simpler preparations like grilled or pan-seared steak. Complex sauces or heavy marinades can clash with the wine’s delicate flavors.
The Style of Sauvignon Blanc: Not all Sauvignon Blancs are created equal. Look for wines with a bit more body and richness, perhaps those aged in oak barrels, to stand up to the boldness of steak. Unoaked Sauvignon Blancs with high acidity might be too light for the pairing.

Let’s explore why Sauvignon Blanc can be a compelling choice for steak, and delve into some tips for making this unexpected pairing a success.

Does Sauvignon Blanc Have Sulfites?

Short Answer: Yes, Sauvignon Blanc, like most wines, does contain sulfites. There are two main reasons for this: Natural Occurrence: Sulfur dioxide (SO2) occurs naturally during the fermentation process of wine. Yeast releases small amounts of SO2 as it breaks down sugars in the grapes. Preservative: Winemakers often add additional sulfites to their wines to act as a preservative. Sulfites help to prevent spoilage caused by bacteria and oxidation, which can affect the flavor and aroma of the wine. While sulfites are generally safe for most people, some individuals with sulfite sensitivities may experience headaches, nausea, or other allergic reactions

Complete Answer

Acidity Cuts Through Fat: Sauvignon Blanc’s signature crisp acidity acts as a palate cleanser, cutting through the richness of the steak and refreshing your taste buds between bites.
Herbal Notes Complement Savory Flavors: The grassy and herbal notes often found in Sauvignon Blanc can complement the savory flavors of the steak, creating a complex and interesting flavor profile.
Lighter Style for Summer Grilling: If you’re enjoying a steak on a warm summer evening, a lighter-bodied Sauvignon Blanc can be a more refreshing choice than a full-bodied red wine.

Tips for pairing this wine with steak

Choose the Right Cut: Opt for leaner cuts of steak like flank steak, skirt steak, or filet mignon.
Keep it Simple: Prepare the steak with minimal fuss – a simple marinade or just salt and pepper will allow the natural flavors to shine through.
Select a Richer Sauvignon Blanc: Look for wines with some oak aging or those from regions known for a fuller-bodied style, like some California Sauvignon Blancs.
Experiment and Have Fun!: Don’t be afraid to experiment and find what works best for your taste preferences.

Conclusion

This wine can be a wonderful partner for steak, offering a refreshing and unique alternative to a traditional red wine pairing. By considering the cut of steak, how to prepare it, and choosing the right sauvignon blanc, you can create a memorable and delicious meal. So the next time you fire up the grill, don’t be afraid to break tradition and reach for a cold glass of this magical drink alongside your steak.

Wine and food pairing - Wikipedia

Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern “art” of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a “textbook perfect” pairing for one taster could be less enjoyable to another.[1]