Description

Ceviche is a Latin American seafood dish. In Peru it is the national dish.

The main ingredients are Raw Fish, Lime, Onions, Chili Pepper, Coriander and Tomatoes.

The main difference between Ceviche and Sashimi is that Sashimi is raw while Ceviche is "coocked" in lime or lemon juice.

The best wines to pair are great South American Whites such Torrontes from Argentina and Chilean Sauvignon Blanc.

Zesty Ceviche calls for citrusy wines to match the acidity and the flavors.

The key elements of the perfect wine are: acidity, citrus flavors and salinity.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.