ceviche aji amarillo leche de tigre
NAZKA for me was a challenge: Normally Peruvian food, with its spicy, pungent and acidic flavors, comes with beer or cocktails. I asked myself, why not wines? Challenge accepted!
Let's start with our ceviche aji amarillo (sea bass, octopus, aji amarillo leche de tigre, sweet potato and choclo corn). Normally I like to combine a dish with accentuated acidity in two different ways: The first way is to balance acidity with a smooth, even fresh wine, but we must act with care here: I use a Slovenian Pinot Grigio which has been left in contact with the yeasts for 6 months. The second way is to mirror the citrusy notes of the dish with the freshness of the wine. Here I prefer Pošip Merga Victa from Korčula Island in Croatia, which has fantastic acidity and saline notes, well balanced and yet aromatic.