---
title: "One wine, two cultures: how ceviche met Brut Rosé | Exploring Taste Magazine"
description: "In un’epoca globalizzata e quasi senza più confini, almeno culinari, un vino deve sapersi adattare a ogni tipo di cucina. I vini Santa Margherita sanno parlare in tutte le lingue del mondo, e lo hanno dimostrato in varie occasioni. L’incontro tra Santa Margherita e la cucina peruviana si è concretizzato nell’estate del 2015, nell’evento dedicato al food più importante dell’anno: l’Esposizione universale di Milano. Nell’ambito del programma Un vino, due culture, lo chef Diego Muñoz del celebre ristorante Astrid & Gastón di Lima, in Perù, ha ideato il perfetto menù da abbinare ai vini del Gruppo Santa Margherita."
author: stefanato
url: https://www.exploringtastemagazine.com/en/places-eng/26-lima-en/79-one-wine,-two-cultures-how-ceviche-met-brut-ros%C3%A9
---

# Places

![](https://www.exploringtastemagazine.com/images/places/_DSF1724.jpg)

: Lima
: 19 July 2016
: Hits: 11105

## One wine, two cultures: how ceviche met Brut Rosé

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*![ DSF1724](https://www.exploringtastemagazine.com/images/places/_DSF1724.jpg)In our globalized era there are no borders, at least when it comes to culinary culture, and a wine needs to be able to adapt to any kind of cuisine.Santa Margherita wines speak every language in the world, and they’ve proved it on more than one occasion. The first encounter between Santa Margherita and Peruvian cooking took place in the summer of 2015, in the context of the most important food event of the year: Milan’s EXPO. As part of the event Un vino, due culture (‘One wine, two cultures’) chef Diego Muñoz, from world-famous fine dining establishment Astrid & Gastón (Lima, Peru), introduced a menu engineered to perfectly match the Santa Margherita Group range. Why Peruvian cooking? This cuisine is one of the richest in the world, privileging fresh ingredients and local produce from the Andes Mountains and the South American seas. The Peruvian table brings together the many diverse influences from the long history of immigration to this country, both from Europe and the Far East. Similarly, Muñoz’s advice is wise and wide-ranging, providing a useful compendium for any aspiring chefs. To make the best-known dish in Peruvian cuisine, ceviche chalaco, he marinates his catch of the day in lime juice and rocoto chilli, adding sea urchins, avocado and crispy squid, and choosing a Metodo Classico Brut Rosé Athesis, DOC dell’Alto Adige (Kettmeir) as the perfect complement. He then moves on to the preparation of a Causa de pulpa de sangrejo, a traditional potato and ajì amarillo chilli paste-filled pie, with crabmeat, tarragon and semi-desiccated tomatoes, to be paired with a Luna dei Feldi Alto Adige DOC, 2014 (Santa Margherita). Then it is the turn of another great traditional dish from the Peruvian kitchen: arroz con pato, rice with loche pumpkin, coriander, duck breast and a radish salad. A Chianti Classico Gran Selezione DOCG Vigneto di Campolungo 2010 (Lamole di Lamole) really hits the spot with this one. To finish off, a great classic dessert – the name says it all: clásico peruano is made with purple corn, sweet milky rice and red berries, and is a perfect match for a Moscato Rosa Athesis dell’Alto Adige, DOC, 2011 (Kettmeir). In Muñoz’s expert hands, food becomes a gateway to a whole different culture, and through discovering different cuisines, we become in turn, real ‘explorers of taste.’*

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