The Palo Alto Reserve White shows that Sauvignon Blanc can do quite well in Chile; dusty, earthy and full of dried hay and citrus aromas and flavors; layered aftertaste.
Chilaquiles in red sauce
Sauvignon Blanc's crisp acidity cuts through the richness of the sauce and cheese.
Classic Sauvignon Blanc enhances herbal and leafy flavors in Saag Paneer.
Mashed potatoes with gravy
Sauvignon Blanc provides crispness to contrast buttery mashed potatoes.
Vegetarian stir fry
Sauvignon Blanc's herbaceous and zesty profile pairs well with stir fry's varied ingredients.
Fried chicken sandwich
Sauvignon Blanc offers crispness and herbaceous notes that refresh the palate.
Tortilla soup with chile broth
Sauvignon Blanc's citrus and herbal notes enhance the fresh ingredients in the dish.