February 17, 2016
A beautiful ocean-side sunset started out the evening as we got ready for Restaurante Vivians offerings. Shrimp Parmesan was paired ith Undurraga Sauvignon blanc making a nice combination. A Mixus white blend of Chardonnay and Chenin Blanc was well received, paired with a salmon carpaccio. The band, Balance, played some great jazz versions of popular pop tunes and some zesty salsa. Other pairings included Undurraga Merlot with mussels and Casillero del Diablo Cabernet Sauvignon with beef carpaccio.
The Evenings Pairings Included:
Shrimp Parmesan & Undurraga Sauvignon blanc – Chile
Salmon Carpaccio & Mixus Chardonnay Chenin – Argentina
Mussels & Undurraga Merlot – Chile
Beef Carpaccio – Casillero del Diablo Cabernet Sauvignon – Chile
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