Bitterness is often confused with astringency. The two are different but are often found together and have a similar effect on the taste of wine. A bitter taste is commonly found in some green vegetables (endive, arugula, radicchio) and herbs, many spices, and some fruits. Bitterness is also extracted from many foods during cooking, especially at high temperatures such as on a grill (this is also why green tea can become bitter if made with water that is too hot).

Food with bitter components seems to increase the bitterness of a wine served with it. Make sure that the Sauvignon Blanc with herbal overtones that you choose to serve with a herb-infused dish does not push the bitterness of the wine over the top.