Kim Crawford New Zealand Wines embrace flavor as the core philosophy to exceptional quality wines.
Seared tuna fillet
Sauvignon Blanc's crispness and herbaceous notes pair well with tuna's flavor.
Tortillas in bean sauce
Sauvignon Blanc's crispness cuts through the richness of the dish.
Grilled cactus paddles
Sauvignon Blanc's herbaceous character pairs well with nopales' vegetal taste.
Turkey sandwich
Sauvignon Blanc offers bright acidity that pairs well with sandwich freshness.
Beans cooked with bacon and sausage
Sauvignon Blanc provides acidity to cut through the richness of the dish.
Cactus salad
Sauvignon Blanc's herbaceous character pairs well with the green, vegetal taste of nopales.