Raw recipes to pair with wine

Francisca JaraFrancisca Jara

Francisca Jara


Among the latest trends in food, consuming food without cooking at high temperatures is an alternative that is gaining more followers every day. Better known as Raw food or Living food, it is a diet based on vegetables, fruits, legumes, seeds and eggs, ideally organic and unprocessed. This time we invite you to try some recipes of this type, and others that include meat and fish, but all raw. It is the freshness of the product, and its flavours, what rules here.


This summer recipe comes from Mexico, specifically from the beaches of Tulum, as a vegan alternative to fish and shrimp ceviches. It is a refreshing dish that uses pineapple as the main ingredient, transforming this preparation into one full of sweet, sour and salty counterpoints. Dice half a pineapple, dice a red onion, chop a handful of coriander, a habanero pepper, and then mix it all together. Dress it with a cup of lime juice, a cup of orange juice, olive oil, salt and pepper, to transform it into a delicious dish that goes perfectly with white wines with tropical and citrus aromas like Gran Reserva Sauvignon Blanc 2021. Try it as a main course, to accompany meats in a bbq or to include in tacos al pastor. It will surprise you.


The famous steak tartare, a classic preparation of French cuisine, is a recipe that is constantly changing. But for its success, the key is always to use excellent quality raw ingredients and cut the meat (fillet) very well with a knife. Then, dice shallots, pickles, parsley, capers and mix it all together. On the other hand, combine the ingredients that will unify everything with more flavour: egg yolk with Dijon mustard, Worcestershire sauce, a few drops of Tabasco, salt and pepper. Quantities? As you like! Then you have to incorporate everything and cool it for a few hours. Usually served with French fries or toast, the steak tartare tastes even better if it is accompanied by a glass of a light red wine such as Pinot Noir or a young red wine such as Gran Reserva Cabernet Sauvignon 2019, whose delicate and silky texture, touches of black pepper and long finish, they are a great complement.


This Peruvian preparation, originally from Pisco, differs from ceviche due to the type of cut of the fish and its maceration. In this case, we recommend making it with sea bass or tuna, which you must first cure in a mixture of salt and sugar for 30 minutes to maintain its firmness. Then you wash it, dry it and cut it into 4mm slices. For the sauce, mix a quarter cup of lime juice, 4 cilantro branches, a small piece of celery, another piece of ginger, a quarter of an onion, and a piece of fresh or paste yellow chili in the food processor. Strain it. Then return the sauce along with a good piece of avocado. Arrange the pieces of fish on a plate, pour the sauce and decorate with coriander leaves, avocado slices and if you want, peeled tender broad beans. Accompany it with a glass of Gran Reserva Sauvignon Blanc 2021, which will help you enhance all the flavours and refresh your palate.


This snack is very easy to prepare and a very healthy way to satisfy your cravings for something sweet. All you need are pitted dates, peanut butter and dark chocolate. Take a date, fill it with some peanut butter, and then dip it in dark chocolate. Leave them in the fridge until the chocolate hardens and voilà! They are ready. If you want to play at finding a wine pairing, be sure to try them with Gran Reserva Carmenere 2019. A wine grape that works especially well with dark chocolate (be careful, it does not have more than 70% cocoa) thanks to its silky tannins, and its fruitiness along with the sweetness of peanut butter.