Let’s kick things off with what may be one of the most iconic dishes to be found in South America. Peruvian ceviche. Ceviche of course is the cooking of fish through the use of acid, which doesn’t actually ‘cook’ the fish but converts the proteins in much the same way as heat does, changing the texture of the fish used. The Peruvians have developed ceviche into an art form, blending in textural and savory complexity in the form of sweet potatoes and corn to help highlight the delicate flavors and texture of the fish.
This style of ceviche is actually a bit of a tough match when it comes to wine. Assertively tart with citrus juice, and then vaguely sweetened from the corn, sweet potato, and even red onion typically used in these recipes. That would tend to call for a wine with big acids, a touch of sweetness, and enough body to pair with this mouthful of flavors. That sounds like the job for fabulous Vouvray to me. Chenin Blanc with powerful fruit flavors, zesty acids and enough sweetness to help bring everything into harmony is making my mouth water already!
Two to try: