PAT KETTMEIR BRUT

Thick masa cakes with toppings

Sauvignon Blanc's crispness balances the richness and spice of sopes.

Steamed or grilled lobster

Sauvignon Blanc's zesty acidity and herbaceous notes balance lobster's buttery taste.

Zucchini blossom quesadilla

Sauvignon Blanc's herbaceous character pairs well with the floral and vegetal notes.

Sauvignon Blanc's zesty acidity and herbaceous notes refresh the palate with fried food.

Dried beef with eggs

Sauvignon Blanc's crispness balances the eggs and spices in the dish.

Savory egg pie

Sauvignon Blanc's bright acidity pairs well with herbaceous quiche ingredients.