Butter sauce is a sauce made from melted butter, and sometimes thickened with egg and/or flour, or blended with lemon juice, water, and even wine.  Butter Sauce typically accompanies seafood, fish or vegetable dishes, such as lobster, scallops, mussels, sole, trout, roasted cauliflower, or peas and carrots.  You might also see pasta tossed in butter sauce, such as ravioli, or linguini.  A buttery Chardonnay, White Burgundy and Viognier are our top choices to complement this flavourful sauce.

Chardonnay & Butter Sauce Pairing

When it comes to pairing up wine with any food in a butter sauce, a Chardonnay is king. Particularly if it is an oaked and ‘buttery’ styled Chardonnay, as the food and wine will merge in perfect harmony within your mouth.  You can’t go wrong with a White Burgundy or a creamy Viognier either.

Flavoured Butter Sauce and Wine

In regard to a flavoured butter sauce, such as a lemony butter sauce, choose more citrusy wines, such as a tropical styled Chardonnay, Chablis, White Bordeaux, Sauvignon Blanc or Riesling.

Garlic Butter Sauce and Wine Pairings

Sauce, we’d suggest a dry Rosé.  This wine has enough spunk to tackle the garlic, the butteriness, and any food the sauce is slathered on.  Vermentino is another white wine that can hold up to garlic, and is worth seeking out.!