It’s no secret that Argentine wines are one of the fastest growing wine categories, and while Malbec is the leader of the pack, Americans have finally discovered Torrontés, a crisp white wine with floral aromas.
The proper pairing often enhances the beauty of a good wine, and ceviche, the classic Latin American seafood dish of raw fish marinated in citrus juices, offers the perfect accompaniment to the Torrontés varietal. Ceviche is quickly becoming the next incarnation of sushi. Like sushi, the star ingredient in ceviche is fruto del mar, or fruit of the sea, and combined with simple, fresh ingredients, the seafood element of the ceviche always takes center stage.
One of the Torrontés bottles we love is from Terrazas de los Andes, a winery in Mendoza, Argentina that produces a crisp Torrontés that tops out at $15 a bottle. Affordable, yet elegant, Terrazas’ Torrontés is sourced from high elevation vineyards planted at 5,900 feet in Argentina’s northern Salta province. Unoaked, it offers a bright, fresh acidity, and delicate aromas of jasmine, white peach and pineapple.
We asked Noelia Scquizziatto, the Chef at Terrazas de los Andes winery to pair the label’s Reserva Torrontés with some ceviche recipes of her own creation. A native Argentinian born in Mendoza, Noelia has been with Terrazas for the past seven years, and shared the following recipe with The Latin Kitchen. As she explains, “the aromatic and floral character of Terrazas Reserva Torrontés complements the exotic and spicy flavors of the prawn and scallop-based ceviche.”
Next, the perfect pairings for Torrontés…
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- 1/4 pound prawns
- 1/4 pound scallops
- 1/2 red pepper (approximately 1/2 cup diced)
- 1/2 green pepper (approximately 1/2 cup diced)
- 1/4 cup white grapes
- 1/2 medium pear (approximately 1/2 cup diced)
- 3 medium scallions (approximately 1/4 cup diced)
- 1/2 tablespoon cilantro
- 1 clove garlic
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup passionfruit or mango juice
- 1/4 cup Terrazas de los Andes Torrontes
- 3 dashes of smoked hot sauce (more to taste)
- salt and pepper to taste
- olive oil to taste
- parsley to garnish
- 1 pound octopus
- 1 cup green onion, chopped
- 1 clove garlic, minced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 4 ears of corn, cooked with kernels removed
- 1 peach, mango or pear, peeled and chopped
- 7 tablespoons lemon juice
- 7 tablespoons orange juice
- 7 tablespoons passionfruit juice
- chopped cilantro to taste
- smoked Tabasco to taste
- salt and pepper
- olive oil
Click here to get the full recipe.
- 2 pounds tuna
- 4 tomatoes
- 1 orange, juiced
- 1 teaspoon mustard
- 2 onions, chopped
- 2 tablespoons olive oil (or more to taste)
- 5 hearts of palm
- 4 lemons, juiced
- 2 tablespoons peanuts, chopped
- coriander, chopped
- salt and pepper to taste
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