Reserva Privada
Sauvignon Blanc
The Casillero del Diablo Reserva Privada Sauvignon Blanc is made from a very particular selection of grapes from the Limarí Valley. Located at the edge of the Atacama Desert, this is one of Chile's most northerly wine regions. The growing days are short in this area but the growing season is long. Cool mornings and warm summer days help to produce grapes with intense flavours and crisp acidity.
| Appellation | Limarí Valley |
| Soil | Sandy-clay loam with good permeability. |
| Ageing | 100% in stainless steel tanks for 9 months. |
| Colour | Bright, pale straw. |
| Taste Profile | Intense citrus and herbaceous aromas and mouth-watering flavours of grapefruit, white peach and lime. This elegant wine is ideal to pair with white fish and spicy Asian dishes. |
| Tasting Notes Video |  |
Successful matches with Reserva Privada Sauvignon Blanc
Casillero del Diablo Reserva Privada Sauvignon Blanc is intense and concentrated and will pair with all types of spicy Asian cuisine. It perfectly complements strong flavours such as chilli, lemon and lime.
Baked Sea Bass, Creole Style
1 (approx 4lb) or 2 (2-2.5lb) whole sea bass
(or red snapper) ready to cook
Salt and freshly ground pepper to taste
1/4 cup freshly squeezed orange juice
3 tablespoons vegetable oil
1 onion, halved and thinly sliced
1/2 green pepper, thinly sliced
2 tomatoes, sliced
1 teaspoon dried oregano
2 tablespoons finely chopped coriander
Preheat the oven to 350F (175C).
Rinse the fish and pat dry with a paper towel. Season with salt and black pepper inside and out and drizzle the lemon juice evenly over the fish.
Heat the oil in a medium skillet over medium heat. Add the onion and sauté until softened but not brown.
Arrange the onion, pepper and tomatoes on the bottom of a large ovenproof platter. Season with salt and black pepper.
Place the fish on top of the vegetables and sprinkle with the oregano and coriander.
Bake for 20 to 35 minutes depending on the thickness of the fish, or until it feels firm to the touch and almost flakes.
