While in the Pacific paradise that is Aitutaki, there’s not a care in the world, unless you run out of Ika Mata. At Pacific Resort, what makes their ceviche a truly regional, Cook Islands-inspired dish is the coconut cream (made from husking, grating and squeezing fresh coconut) and red chili. The sweet-hot combination takes the traditional lime-marinated dish to new levels of complexity. As such, the wine pairing needs to be less complicated or the taste buds get confused. Lawson’s Dry Hills Pinot Gris from New Zealand is the resort’s wine pairing of choice for its full but smooth body alongside a floral finish with hints of pear, which bring out the silkiness of the coconut and tone down the spiciness of the chili.