Ceviche and Lambrusco?

Ceviche and Lambrusco?

First off, let's talk about Tomato Wheels Lambrusco—we like to describe it as a sparkling red wine bursting with notes of violet, cold blueberries, lavender, and crème fraîche, all wrapped up in cheek-gushing acidity and a touch of tannin. It's not just wine; it's an experience.

When I think of ceviche, my taste buds scream for a crisp glass of prosecco or a chilled pinot grigio with hints of green apple and lemon zest. But we decided to shake things up and dive into the red sparkling bubbles of Lambrusco. Before I tell you how the pairing went, let me set the scene first. Spring has sprung in Mexico and it's heating up down here. With temperatures rising, cooking with the oven is out of the question. But fear not, because seafood is abundant, especially with the ocean down the road.

We've been perfecting our ceviche recipe for months now, and when we need a break from our own culinary creations (which happens more often than you'd think), we head over to a small mobile seafood pop up called Moriscos, which legit has the best ceviche in Nuevo Nayarit. 

We grabbed a variety of their seafood ceviche—octopus, shrimp, and salmon ( with the good mayo, McCormicks, for those in the know), popped a bottle of Tomato Wheels Lambrusco and the taste test began.

The cold, bubbly, fresh effervescence of the Lambrusco paired surprisingly well with the lime-infused fish. Pro tip: in order for these flavor combos to connect, the Lambrusco must be sipped cold (very cold)—we recommend precisely 14 degrees celsius. 

Final notes: would we pair Tomato Wheels Lambrusco with ceviche again? Heck yeah, without a doubt. It hits all the right notes and takes the ceviche to a new experience. 

Great company, good food and a bottle of Tomato Wheels. Drink Lambrusco—if you know what’s good.

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