1. Sashimi and Marrenon Lez Arts Gris de Grenache

There is something about a silky, fuller bodied rosé that pairs so well with oily, raw fish. Especially something like the Gris de Grenache which has a bit more weight to it than a regular Provence-style rosé so pairs so much better with food. 

2. King Fish Ceviche (or poke bowl) and Andeluna Torrontès

The creamy acid in a Torrontes is the perfect palate cleanser with the zesty, aromatic king fish ceviche. Make it yourself or try it in a restaurant. Just make sure the fish used is super fresh. 

3. Handmade Pasta with Duck Ragu and Sensi "Pretorio" Morellino di Scansano DOCG

Hand made pasta that is so light and fresh mixed perfectly with just enough Ragu so to not overwhelm the dish. The acidic red sauce goes perfectly with the acid in the Morellino. It's one of my favs! 

4. Medium Rare T-bone steak and Terra Noble Gran Reserva Carmenere 

Just try it. Carmenere has a nice 'tomato relish' kind of flavour. I want to pour it over my steak usually...in this case, I'll just drink it to cleanse the palate and compliment my steak.

5. Sticky Date Pudding and Sensi Vin Santo del Chianti DOCG 

Put simply...this is heaven.