Filipino Ceviche Kinilaw is a raw fish and seafood salad, marinated in citrus (calamansi) and vinegar.
Kinilaw is not a dish but a process, it means to "cook" without heat through the use of a high acidic marinade made of citrus and vinegar.
The tartness (acidity) is provided by local fruits with a high quantity of ascorbic acid such calamansi, kamias, tamarind, green mangoes and by Cane Vinegar.
Filipino-style Ceviche Kinilaw tastes more ginger and calamansi while the South American Ceviche tastes more cilantro and lime.
Filipinos love "acidic food" and the wine should be a step higher in acidity so as not to taste flat.
The white wines above have lot of acidity and citrusy taste. They create a perfect pairing.
The high content of iron in red wines is responsible for the unpleasant Metallic Taste and Fishy Aftertaste.
Even worse if lemon and citrus are presents.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
Cards of Wine is an independent web site. Help us to be better.