Kathleen’s Pick / Food Paring – Sauvignon Blanc

Attention Sauvignon Blanc drinkers: it’s time to leave New Zealand and move to France! Last night I made lemon orzo with shrimp and kale. It was outstanding (some nights are better than others for us home chefs)! I paired it with Thomas Barton Graves Blanc. Graves Blanc is a White Bordeaux, but what you might not know is that White Bordeaux is usually made up of a blend of Sauvignon Blanc and Semillon. Semillon is a lush, medium bodied grape that adds a wonderful apple honey flavor to the already citrusy Sauvignon Blanc. The body of the Semillon also helps it stand up the bold flavor of the garlic (yes, my lemon orzo was also riddled with garlic). The combination was delightful – crisp, lush, lemony, garlicky – everything you want for a delicious summer meal. The pairing is definitely a “keeper” and will certainly make a few more appearances on my patio dinner table this summer. White Bordeaux is actually a great pairing with most grilled fish and pasta dishes – so give it a try and see what you think!