This May 7th is the celebration of International Sauvignon Blanc Day, one of the most widely planted white wine varieties in the world. Its wines are characterized by its intense citrusy aromas and refreshing acidity, although their flavours and aromas will depend on where it is grown, as happens with all wines. Grassy notes, green apple and a lot of minerality, for example, shows up in Loire wines. While, in New Zealand, famous to produce this grape, they stand out for their herbaceous aromas and tropical fruits.

In the case of Chile, thanks to its extensive climatic diversity, Sauvignon Blanc presents different expressions from the Atacama Desert, through the Andes Mountains, the Pacific coastal areas to the extreme south. Here are some alternatives to celebrate this occasion in a different way, with usual food and wine pairings. But not less tasty.

 

• Avocado and egg toasts

When the occasion calls for it, toasting at brunch is a tempting idea. Especially to get out of the routine. To honour Sauvignon Blanc, we invite you to try it together with the undisputed king of Brunch: the Avocado and egg toast. Whether fried or poached, with a few drops of olive oil, black pepper and a lightly toasted bread, Casillero del Diablo Sauvignon Blanc will help cut the sweetness and natural oils of the avocado, delivering a refreshing acidity that will balance this mixture on your palate.

When the occasion calls for it, toasting at brunch is a tempting idea. He takes you out of the rut. To honor Sauvignon Blanc, we invite you to try it together with the most popular brunch dish: Toasts with avocado and egg. Whether fried or poached, with a few drops of olive oil, black pepper and a rich lightly toasted bread, Casillero del Diablo Sauvignon Blanc will help cut the sweetness and natural oils of the avocado, delivering a refreshing acidity that will balance the mixture in your palate.

 

• Lemon Posset

When a Sauvignon Blanc is quite citrusy, it becomes the perfect companion for sweet and acidic desserts. For this pairing to work, the acidity of the dessert and the wine must be on the same level. We recommend you consider this when preparing it. That said, we suggest you to match Gran Reserva Serie Riberas Sauvignon Blanc from Litueche, the coastal area of Colchagua Valley, with Lemon Posset. This dessert is a mixture of lemon and cream, very easy to make, which you can complement with a shortbread biscuit to cut through the acidity. And drink this wine where the notes of lime and grapefruit, plus its fresh, long and intense finish, are ideal to cleanse the palate and continue enjoying.

 

• Vitello Tonnato

Coming from one of the southernmost wine-growing areas in Chile, in Mulchén, Gravas del Bio Bío Sauvignon Blanc grows on volcanic soils making it a very special wine. Its mixture of citrus and floral aromas, plus the complexity on the palate due to its oak aging, transforms it into a wine that can easily be brought to the table. Thanks to its volume on the palate, it can perfectly accompany meat dishes with some cream or butter. Like Vitello Tonnato, a cold starter of Italian origin, based on slices of veal with a creamy tuna sauce, which has capers, anchovies, mayonnaise and a few drops of vinegar. Intense flavours of the sea and the land, which this wine supports and elevates. Are you up for it?

 

• Ceviche

Although ceviche is a very popular preparation in South America, in the rest of the world it is not. It is a complex dish when pairing due to its spiciness and great acidity: pieces of raw fish marinated in lemon juice, lime, onion and sometimes herbs such as coriander and chili. But thanks to the balance of herbaceous notes and fruits such as lime and grapefruit, Terrunyo Sauvignon Blanc from the Casablanca Valley, an area with great coastal influence, is an excellent companion for this classic of Latin American cuisine. Its juicy acidity, in addition to its notes of sea and salt, allow this marine dish and wine to complement each other.