Which is why choosing one to accompany your seafood dish at Casa del Mar can be a lofty decision (particularly with Terrazza’s new seafood specials ranging from chilled octopus to grilled Santa Barbara sweet prawns).
Luckily, Director of Outlets Jiaqi Tang has curated three pairings for us with the fresh flavors of summer in mind.
Topped with shaved radishes and heirloom tomatoes, the Baja striped bass mini tostadas flavored with freshly squeezed lemon juice and cracked pepper stand out as one of the most popular items on the special menu (offered Mondays, Tuesdays, Thursdays, and Fridays from 3 to 11 pm).
“A dry Provence rosé pairs beautifully with this dish,” says Jiaqi. “The herbaceous and floral notes complement the refreshing ceviche in a crunchy, mini tostada shell.”
But her personal favorite menu item would have to be the razor clams with garlic and parsley. Made with white wine, herbs, and a squeeze of lemon juice, and served with lots of umami, the simply prepared clams are both fresh and flavorful.
“Dishes as such need a wine with a very high, refreshing acidity,” Jiaqi says, adding, “preferably with bubbles to clean up the palate for the next bite.”
Her first choice is the Crémant de Limoux rosé from the southern part of France.
As for the oyster lover: “A half dozen oysters and bubbles are always the perfect marriage.” And Terrazza’s oysters with apple mignonette and tobiko can be enjoyed with a crisp champagne or a unique sparkling rosé – perhaps the Piper Sonoma Brut – followed by a walk along Santa Monica Beach.