When winter rolls in, many wine lovers instinctively reach for rich reds and full-bodied whites. But there is a bright, crisp outlier that deserves a place on your winter table: Sauvignon Blanc. Often associated with summer sipping, this zesty white wine can actually be a brilliant match for the cozy, layered flavours of the colder months—if you know how to pair it right.
Sauvignon Blanc is typically high in acidity with vibrant citrus and herbal notes. While that might sound too light for heartier fare, its structure and complexity—especially from cool-climate or oak-aged expressions—make it surprisingly versatile. Think of it as a palate refresher between rich bites, cutting through cream, fat, and spice with elegance.
Butternut squash soup, a classic potato-leek, or Pumpkin and Sweet Potato soup find a perfect counterpoint in the Jonkershoek Sauvignon Blanc. The wine’s acidity cuts through the creamy texture, while it’s herbal notes complement the natural earthiness of root vegetables.
Roasted or fried poultry is a winter classic, and Sauvignon Blanc pairs beautifully with it—especially with Lanzerac’s Buttermilk fried chicken burger. The Keldermeester Versameling Bergstroom’s green, grassy undertones harmonise with the grilled pineapple and smashed avocado, while the oak-aged Semillon component provides a silky softness that complements the paprika mayonnaise.
Cheese and Sauvignon Blanc are a match made in gastronomic heaven, particularly in winter when cheese is baked into savoury tarts and quiches—dishes that can be enjoyed at Lanzerac’s Tasting Room & Deli.
Thinking beyond summer ceviche, the Jonkershoek Sauvignon Blanc shines alongside richer seafood dishes. A standout is Executive Chef Stephen Fraser’s Shellfish Risotto at The Manor Kitchen. The wine’s vibrant acidity keeps the dish balanced, while its subtle minerality mirrors the sea’s salinity.
Winter is a perfect time to explore warming global flavours. Sauvignon Blanc pairs well with dishes that bring heat or aromatic spices. A prime example is the Grilled Per-Peri Chicken Salad, available at The Taphuis. Both the Keldermeester Versameling Bergstroom, and the Jonkershoek Sauvignon Blanc’s acidity and soft fruit palate help tame the spice and refresh the palate.
While Sauvignon Blanc might not be your first thought when the weather turns cold, it can be a surprising and delightful addition to your winter wine lineup. Whether you opt for a fuller-bodied, oak-aged version like the Bergstroom for added depth, or a classic expression like the Jonkershoek Sauvignon Blanc is a worthy—though often overlooked—partner at the winter table.
So, this winter keep a bottle (or two) chilled and ready—you might just find that Sauvignon Blanc is your new cold-weather favourite.
