Perfect Pairings: Unveiling Culinary Companions for the Los Morros Sauvignon Blanc from Besoain Wines

Try the Besoain Los Morros Sauvignon Blanc with fresh seafood and fish. This is a classic combination. Oysters, mussels, crab, prawns or grilled fish go well with this type of wine. The acidity of the wine can balance the seafood and the fruity flavours complement the delicate sea flavours. The fruity acidity of the wine can enhance the delicate fish flavours in sushi and sashimi and provide a refreshing combination.

Dishes prepared with citrus fruits also harmonise well with the fruity acidity of Chilean wine. This could be lemon chicken, grilled salmon fillets with lemon butter or prawns in a citrus marinade. The herbaceous notes of Chilean Sauvignon Blanc go well with asparagus. A simple preparation method such as steamed asparagus with a little lemon juice and parmesan can work wonderfully.

Green vegetables such as green beans, peas, spinach or broccoli can harmonise well with the Besoain Los Morros Sauvignon Blanc. The flavours complement each other and the acidity of the wine can emphasise the freshness of the vegetables. Sauvignon Blanc and goat’s cheese are a classic combination. The grassy and fruity flavours of the wine go perfectly with the characteristic taste of goat’s cheese. A salad with goat’s cheese or a cheese platter are good options.

Also light, summery salads with fresh herbs, tomatoes, cucumber and a light-coloured dressing. They can go well with this Chilean Sauvignon Blanc from the Maipo Valley. The fresh flavours complement each other perfectly. Grilled chicken, turkey breast or chicken salads with fresh herbs are also suitable accompaniments for this style of Sauvignon Blanc from New Zealand.

We can also imagine pasta dishes with light-coloured sauces such as pesto, tomato sauce or lemon butter. Sauvignon Blanc from Chile has also proved to be a great accompaniment to summer starters such as Caprese salad (tomato, mozzarella, basil), bruschetta or gazpacho.