Wine and ceviche: the pairing few in Bogotá know about

Ceviche has firmly established itself in Bogotá. Whether it's shrimp, sole, mixed, or the Colombian version with leche de tigre, the question at the table always comes up: what wine should I pair this with? The answer surprises many people: ceviche and white wine are one of the most elegant combinations that exist.

Why white wine and seafood work so well together

Ceviche has three characteristics that define its pairing: high acidity (from the lime), freshness (from the cilantro and onion), and delicate texture (from the raw fish or shellfish). A white wine with good acidity and fresh aromas enhances those three characteristics instead of competing with them.

The ideal whites for ceviche

In the Merkato catalog, these are the options that work best:

  • White wines with good acidity: Sauvignon Blanc, Albariño, Verdejo
  • For ceviches with intense leche de tigre: A white with some body, like a Chardonnay without excessive oak
  • For ceviches with aji amarillo or spice: A semi-dry Gewürztraminer or Riesling can be a revelation

What if I only have red?

It happens. In that case, look for the lightest and freshest red you have. A young Carmenere like Livana, served slightly chilled (15°C), can work surprisingly well with a shrimp or mixed ceviche. What you must avoid at all costs: powerful Malbecs, wines with a lot of oak, or tannic reds — they flatten the flavors of the ceviche and create an unpleasant metallic sensation.

Rosé: the option nobody considers but should

Rosé is perhaps the most versatile pairing for Colombian coastal cuisine. It has the freshness of a white and the light structure of a red. The Livana 187ml Rosé Pack is perfect for an afternoon of ceviche on a terrace.

Temperature and service: the detail that changes everything

For seafood and ceviche, white wine should be served well-chilled: between 8°C and 10°C. If you don't have a thermometer, count on 2 hours in the refrigerator or 20 minutes in a bucket with ice and water. A warm white with ceviche is almost as bad as a hot red with a barbecue.

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