Which flavor notes should you convey when recommending Sauvignon Blanc with seafood?

• A. Citrus, light fruit, and crisp acidity.
• B. Full-bodied, oak, vanilla.
• C. Tannic, dark berry.
• D. Sweet, syrupy.

Answer: (A)

When recommending Sauvignon Blanc with seafood, the flavor notes you convey should mirror the wine’s bright, fresh character. Sauvignon Blanc typically offers crisp acidity and citrusy, light fruit flavors, sometimes with green herbal or mineral notes. Highlighting citrus, light fruit, and that crisp acidity helps the diner imagine how the wine will lift and balance the dish—the acidity cuts through any richness in sauces or butter and complements the delicate sweetness of seafood.

Context helps too: a lemony, zesty note pairs naturally with seafood like shellfish or white fish dishes, and the wine’s brightness echoes the freshness of the seafood, creating a harmonious contrast without overpowering it.

The other profiles don’t fit as well. Full-bodied, oak, and vanilla describe broader, often oak-aged whites that can overwhelm the light, clean flavors of Sauvignon Blanc and clash with seafood. Tannic, dark berry is characteristic of many red wines, not Sauvignon Blanc, and would feel out of place with seafood. Sweet, syrupy notes point to dessert-style wines, which aren’t typically paired with the light, savory profile of seafood either.

So, choosing citrus, light fruit, and crisp acidity best communicates what Sauvignon Blanc brings to a seafood pairing.