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About Latino food and wine.(LL CELLAR)(Buyers guide)
- Article from:
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Latino Leaders
- Article date:
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May 1, 2008
- Author:
- Ferraez, Jorge
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Copyright informationCOPYRIGHT 2008 Ferraez Publications of America Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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I constantly receive letters asking me how I dare to suggest that Mexican or Cuban or Peruvian food can taste great with wine, and I'm always emphasizing my deep inclination for Sizzling Fajitas and a good Chardonnay, mole enchiladas with a glass of Pink Champagne, a fresh seafood ceviche with a very dry Reisling, or some steak tacos with a Pinot Noir. Not to mention Argentine meat cuts with a hearty Malbec or some Chilean Empanadas with a bold Carmenere.
My point is that wine is for exploring, for finding new matches--and clashes, of course!--and experimenting. Next time you have some guests over, buy three different types of wine and try each dish with all of them to ...
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