There are some very logical choices in terms of food and wine pairings. Some common ones include Pinot noir and earthy dishes, like mushroom sauce or roasted chicken. Or Pinot Gris and white fish. Then there are the ones that can stump you, like Sauvignon Blanc. Crisp, acidic, and herbaceous, this wine can be a hard one to work with.
Recently, on a cold winter evening I was preparing some teriyaki chicken stir fry and thought, this could work with Sauvignon Blanc. I was right. The slight sweetness of the teriyaki sauce paired with the green flavors of the Sauvignon blanc were well balanced. This particular occasion I had on hand some Capitello 2013 Marlborough Sauvignon Blanc and it was an excellent choice. It would also pair well with Chinese or Thai food, it is that hint of sweetness that really brings out the flavors in this varietal. Cheers!