I love Sauv Blanc with high acid, seafood-based dishes. I marinated halibut in lime juice and chile powder, pan-seared it, and served it with a jicama, cabbage, and radish slaw. I can’t say enough about Chilean Sauv Blanc; I had the Aresti. Other ones to look for are Viu Manent Secreto and Veramonte. I really can’t stand those green-beany Sauv Blancs; Chile delivers ripeness and zest and around the ten dollar level.
Sauvignon Blanc and Fish Tacos
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