Which Wine Suits Your Tapas Best?
SULA DINDORI RESERVE VIOGNIER (INDIA)
CONO SUR RIESLING (CHILE)
Marinated raw yellow tuna from Japan, on a base of guacamole with a touch of water-melon, served à la mode.The aromatic Viognier and Riesling pair beautifully with the raw yellow tuna served with guacamole.
FRITA DE CALAMAR
SULA BRUT (INDIA)
HARDYS SPARKLING CHARDONNAY PINOT NOIR NV (AUSTRALIA)
Flash cooked, this stir-fried dish of squid and sautéed potatoes is delightfully enhanced with coloured bell peppers.The acidity in the wine helps refresh the palate while eating the fried Calamari.
TUNA AND SPANISH CAPERS
SULA SAUVIGNON BLANC (INDIA)
KIM CRAWFORD SAUVIGNON BLANC (AUSTRALIA)
Tuna with mayonnaise and Spanish capers on French Baguette served with steamed shrimp.The lightness and flavour of the tuna, a hint of sharpness from the capers is perfectly in tune with the herbaceousness of the Sauvignon Blanc.
SULA BRUT ROSÉ (INDIA)
HARDYS CHARDONNAY SEMILLON (AUSTRALIA)
A paste of sundried tomatoes and walnut pesto spread on a French baguette served with orange. The mélange of fruit and citrus flavours is a great match with similar aromas and flavours found in the wine.