Pairing Peruvian food with Apu Peruvian Wine
Updated: May 22
The Pacific coast, Amazon rainforest and the Andes supply boundless native ingredients to create some of the most delectable food in the world: Peruvian cuisine. In this post, we chose some of our favorite Peruvian dishes and paired them with our high-altitude Peruvian wine. We believe the terroir of our vineyards can be appreciated even more when our Rosé, Cabernet Sauvignon, Sauvignon Blanc, and Sangiovese accompany the edible treasures of Peru.
ROSÉ + ARROZ CON MARISCOS
Apu's Sangiovese rosé has flavors of chocolate-covered cherries, blackberries, mint and butterscotch. The acidity and fruity nuances of this wine are an ideal combination with seafood and fish. Quick contact with grape skins during fermentation give our rosé subtle tannins and more structure, which make it a perfect match for the robust flavors of this risotto-style seafood dish.
APU CABERNET SAUVIGNON + LOMO SALTADO
A tasty stir-fry dish, lomo saltado exemplifies the fusion between Peruvian and Chinese cuisine. Our Cabernet Sauvignon tastes of prunes and blackberry with nuances of chocolate. The strong tannins, acidity and berry flavors of this wine pair exquisitely with this typical dish made with filet mignon, vegetables, cilantro and soy sauce.
APU SANGIOVESE + ROCOTO RELLENO
Rocoto relleno needs an acidic wine to cut though its spicy, hearty flavors. Our Sangiovese, with hints of cherry, strawberry and licorice, is a perfect match. The fruitiness and strong acidity of the wine accompany the sweet and spicy pepper stuffed with meat, cheese and vegetables.
APU SAUVIGNON BLANC + CEVICHE
Our french-style Sauvignon Blanc has hints of pears, apple and pineapple, which make it a quintessential wine to combine with any white fish or seafood. This iconic Peruvian dish is made from raw fish, lime juice and spicy pepper. For pairing, the sourness of the lime and the spiciness of the hot pepper harmonize exceptionally well with this wine.