Sauvignon Blanc has long been typecast as a crisp, citrusy summer wine and the perfect companion to poolside lunches and seafood platters. But not all Sauvignon Blancs are created equal. This winter, one South African estate is urging wine lovers to reconsider everything they thought they knew about this varietal.
“Sauvignon Blanc’s natural acidity, herbaceous green notes, minerality and freshness actually make it incredibly compatible with creamy, hearty winter dishes,” explains Carryn Wiltshire, Steenberg Wines Marketing Manager.
While many white wines may struggle to stand up to the robust, slow-cooked dishes we crave in winter, the right Sauvignon Blanc more than holds its own. Many winemakers are producing layered and textured Sauvignon Blancs that don’t just survive the colder months, they thrive. With barrel fermentation, extended lees ageing, and careful attention to terroir, some styles gain a depth and roundness traditionally associated with reds, making them so much more than a summer refreshment. “These winemaking methods add enhanced body and complexity,” says Wiltshire. “They open the door for pairings with dishes you might never have thought to enjoy with white wine like creamy risottos, rich chicken curries, or baked camembert.”
It’s this balance of freshness and complexity that makes Sauvignon Blanc uniquely versatile. Crisp acidity refreshes the palate between bites, while subtle textural elements, from a hint of oak to a creamy mid-palate, allow it to harmonise with both light and heavy flavours.
Some Sauvignon Blancs are surprisingly well-suited to the richness of winter cuisine, so what should you look for on the label or in the tasting notes? According to Wiltshire, the key lies in structure and texture.
Some of the standout styles include:
- Barrel-Fermented Sauvignon Blanc: Creamier and silkier, with warming notes of spice and nuttiness.
- Lees-Aged or Wild Ferment Styles: Fuller-bodied and complex, with layers that add richness without losing vibrancy.
- Sauvignon Blanc – Semillon Blends: Often showing honeyed or waxy notes, these blends deliver a rounded, food-friendly profile.
One such example is Steenberg’s Barrel Fermented Sauvignon Blanc 2023, which shows a textured, juicy palate of citrus zest, vanilla, and apricot, with a lingering herbaceous and mineral finish. It’s a style that doesn’t shy away from the bold flavours of winter.
So, what should you pair with these more structured Sauvignon Blancs? A lot more than just seafood, it turns out.
- Roast Chicken with Garlic & Herbs: The wine’s acidity lifts the savoury, buttery flavours.
- Creamy Mushroom Risotto: A textured Sauvignon Blanc complements creaminess with subtle spice and vibrancy.
- Spiced Butternut Soup: The tropical notes and green flavours in the wine enhance nutty, warming spices.
- Mild Chicken or Vegetable Curry: Lees-aged or barrel-fermented styles add complexity to balance spice.
- Cheese Fondue or Raclette: The wine’s acidity cuts through richness for a perfectly indulgent pairing.
- Pumpkin and Chilli Risotto or Baked Camembert: Two unexpected pairings that highlight the wine’s adaptability.
“Sauvignon Blanc doesn’t just hold its own in these pairings, it enhances the entire experience,” says Wiltshire. “That’s what makes it so exciting as a winter wine.”
So, as the temperatures drop and comfort food becomes the order of the day, think beyond Cabernet or Shiraz. There’s a whole world of creamy, structured, and expressive Sauvignon Blancs that bring both freshness and complexity to the winter table.
“The wine industry has long marketed white wine as something only for summer,” says Wiltshire. “But with the right winemaking and the right pairing, Sauvignon Blanc can become your go-to winter wine, balancing richness with freshness, and complexity with comfort.”
About Steenberg Vineyards
Founded in 1682 and nestled in the Constantia Valley just 30 minutes from Cape Town, Steenberg is South Africa’s first registered wine estate and a benchmark for cool-climate Sauvignon Blanc and elegant red blends. Under the direction of Cellarmaster Elunda Basson, Chair of Sauvignon Blanc SA and Vice Chair of the Cap Classique Producers Association, the estate continues to deliver age-worthy wines of depth, minerality, and refinement. The estate also offers a full luxury experience, including a boutique hotel, spa, fine dining, and world-class tasting room.
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