Drink This with That - Jamaican Cuisine

For years everything I knew about Jamaica came from Bob Marley albums and the movie Cool Runnings, about the country’s Bobsled team. Aside from Jerk Chicken, I knew nothing about the nation’s food. That all changed when I finally visited and learned first-hand about the incredible flavors of Jamaican cuisine. Bold, aromatic, and layered with influences from Africa, the Caribbean, Jamaican food balances heat, sweetness, acidity, and spice—often within a single dish. The bold flavors and layers of spice make it challenging for wine pairing. Look for wines with good acidity, moderate alcohol, and, in some cases, a touch of residual sugar to temper the heat and elevate smoky flavors.

Jerk Chicken

Jerk chicken is one of Jamaica’s most iconic dishes. More than just street food; it is a point of national pride and a staple at social gatherings, and celebrations island-wide. The chicken is marinated in a mixture of Scotch bonnet peppers, allspice, thyme, garlic, and ginger, then grilled over pimento wood or charcoal. The result is smoky, spicy, and deeply aromatic, with a balance of heat and earthy sweetness.

+ Riesling

+ Gewürztraminer

+ Zinfandel

+ Rosé

Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. The dish is savory with subtle sweetness and a gentle richness, balanced by bright aromatics. The Salted cod is sautéed with onions, tomatoes, peppers, and spices, then combined with ackee fruit, which has a soft, creamy texture like scrambled eggs. The ackee fruit is the national fruit of Jamica that grows from orange-yellow pods. When ripe, the pods burst into sections revealing shiny black seeds, like big Googly-eyes, surrounded by the yellow flesh of the fruit. The seeds are toxic so best to enjoy this dish as prepared by a professional.

+ Sauvignon Blanc

+ Chenin Blanc

+ Albariño

+ Unoaked Chardonnay

Oxtail Stew

Jamaican oxtail is slow-braised until the meat becomes tender and gelatinous, often cooked with butter beans, herbs, and a rich, savory sauce. The dish is deeply flavorful, with layers of spice, sweetness, and umami. The texture is rich and hearty, making it one of the most satisfying dishes in Jamaican cuisine.

+ Syrah

+ Malbec

+ Merlot

+ Zinfandel

Curry Goat

I love goat cheese, goat yogurt and goat milk, but until I went to Jamacia, I never tried Goat as a main dish. Luckily, Jamaican Curry Goat was my introduction. Curry goat is a slow-cooked dish featuring tender goat meat simmered with Jamaican curry spices, garlic, thyme, and Scotch bonnet pepper. The flavor is warm, earthy, and aromatic, with a gentle heat and a thick, flavorful sauce. It is often served with rice and peas on the side.

+ Riesling

+ Viognier

+ Grenache

+ Chenin Blanc

Escovitch Fish

Escovitch fish is fried whole fish topped with a tangy, pickled mixture of julienned carrots, bell peppers, onions, and fiery Scotch bonnet peppers. This mix is sautéed with white vinegar, sugar, and whole pimento berries. The crisp texture with bright acidity and heat creates the type of sweet and sour flavor profile that I adore.

+ Albariño

+ Vermentino

+ Dry Riesling

+ Sparkling Wine

Rice and Peas

Rice and peas, a traditional side dish, is not made with green peas but with red kidney beans. Creamy, aromatic, and slightly sweet, it’s made with rice, kidney beans, coconut milk, thyme, and spices. Comforting and savory it balances many of Jamaica’s spicier mains.

+ Chardonnay (Lightly Oaked)

+ Chenin Blanc

+ Pinot Gris

+ Sparkling Rosé

Drink This with That - Sicilian

This month we explore wine pairing options for Sicilian cuisine. Sunny Sicily is a bountiful island off the toe of the Italian “boot” with cuisine that is layered with flavor drawing influence from the many cultures that have shaped its culinary traditions including Greek, Arab, Norman, and Spanish. From Caponata to Cannoli, Pasta con Sarde and Pasta La Norma, to the ubiquitous Arancini. These are the foods I grew up with that hold a special place in my heart and on my palate.

Search for recommended wines here: www.wineroad.com/wineries as well as in the Italian Varietal section here: https://www.wineroad.com/italians/

Caponata

Caponata is a quintessential Sicilian antipasto dish that traces back to Arab rule in Sicily when the introduction of eggplants and the concept of sweet and sour flavors (agrodolce) influenced local cuisine. The dish combines eggplant, tomatoes, celery, olives, capers, and vinegar, creating a complex interplay of flavors. Eggplant is a staple of Sicilian cuisine and caponata is the one dish that immediately soothes and calms me. I used to make jars of it with my Italian Nonna (grandmother) to take back to school to share with my roommates, but invariably I would end up eating the entire jar myself. Oops!

+ Barbera

+ Vermentino

+ Biancolella

Pasta alla Norma

This dish is a tribute to Vincenzo Bellini’s opera “Norma,” composed in Catania. Pasta alla Norma features pasta topped with a rich tomato sauce, fried eggplant, and salted ricotta cheese, reflecting the abundance of local ingredients and the influence of Arab culinary traditions.

+ Sangiovese

+ Dolcetto

+ Rosé of Sangiovese

Arancini

Arancini are deep-fried rice balls filled with ragù, peas, and mozzarella. The name “arancini” means “little oranges,” referring to their shape and golden color. Today, they are ubiquitous street food, with regional variations. Arancini were the afterschool treat of my childhood. On my first trip to Sicily, I swooned upon sight of a shop dedicated to Arancini. It was like the Baskin Robbins of Arancini with a multitude of flavors and filings to choose from. I was in rice ball heaven.

+ Montepulciano

+ Vermentino

+ Sangiovese

Grilled Swordfish (Pesce Spada alla Griglia)

Swordfish has been a staple in Sicilian coastal cuisine for centuries, particularly in the Strait of Messina. Grilled swordfish, seasoned simply with olive oil, lemon, and herbs, showcases the simplicity and freshness of Mediterranean seafood.

+ Vermentino

+ Falanghina

+ Fiano

Fritto Misto di Mare

Fritto Misto di Mare is a mixed seafood fry, a popular dish along Sicily’s coastlines. The dish typically includes squid, shrimp, and small fish, lightly battered and fried to perfection.

+ Vermentino

+ Sparkling Sangiovese Rosé

+ Pinot Grigio

Pasta con Sarde

This uniquely Sicilian dish combining sardines with wild fennel, pine nuts, raisins, and saffron. The use of sweet-savory elements and exotic spices like saffron indicates the fusion cuisine of Sicily, blending local fish with North African culinary traditions.

+ Arneis

+ Vermentino

+ Barbera

+ Fiano

Cannoli

Cannoli are crispy fried shells filled with sweetened ricotta (often flavored with orange blossom or chocolate) that blend Arab and Sicilian culinary techniques, making it one of the island’s most iconic desserts.

+ Moscato

+ Late Harvest Arneis

+Late Harvest Zinfandel

Drink This With That: Cuban

In last month’s installment of Drink This with That, I spoke about how little authentic Japanese food there was when I grew up in South Florida. But Cuban food? Now we’re talking. Miami was and still is the epicenter for Cuban fare in United States. 

I became familiar with a plethora of Cuban delights in Miami on Calle Ocho in the Little Hanana neighborhood. Calle Ocho, Eighth Street, bustled with Cuban culture where nary a word of English was spoken on a street lined with restaurants, cafés, ventanitas (walk-up windows that serve potent Cuban coffee), and cigar shops. The area was lively at all hours with older gentlemen in guayaberas playing dominoes in the morning and smartly attired couples arriving for dinner at Versailles, known as the World’s Most Famous Cuban Restaurant, which opened in 1971.

From the ubiquitous Cuban sandwich to creamy rich flan – Cuban food offers a wide range of wine pairing opportunities, from bright, citrus-driven dishes to deeply savory, slow-cooked preparations. 

Cuban Sandwich

The Cuban sandwich layers slow-roasted pork, sliced ham, Swiss cheese, tangy pickles, and sharp yellow mustard upon a pillow of soft bread before being pressed until the exterior is crisp and golden. It’s salty, savory, tangy, and slightly creamy all at once. 

+ Sauvignon Blanc 

+ Dry Rosé 

+ Sparking (Brut) 

+ Verdejo 

Ceviche

Ceviche is fresh seafood, often fish or shrimp cured in lime juice, which firms the texture while preserving a clean, delicate flavor. Thinly sliced onions, herbs, and sometimes chili add sharpness to the cool, refreshing and vibrant dish.

+ Albariño 

+ Vermentino 

+ Dry Riesling 

+ Picpoul 

Ropa Vieja

Richly savory with layers of sweetness, acidity, and umami—Ropa vieja is made of Flank steak braised until tender enough to shred, then simmered in a tomato-based sauce with onions, peppers, garlic, and spices. Typically served with white rice and fried plantains.

+ Tempranillo 

+ Merlot 

+ Zinfandel 

+ Sangiovese 

Lechón Asado

Lechón asado is one of the most iconic examples of Cuban cooking. Pork is marinated in a mixture of garlic, oregano, and sour orange juice, then slow roasted until tender. The interior remains juicy and infused with citrus and garlic, while the exterior develops a deeply flavorful, crisp skin. The dish balances richness with brightness, with the marinade cutting through the natural fattiness of the pork.

+ Chardonnay (Unoaked or Lightly Oaked) 

+ Pinot Noir 

+ Grenache 

+ Albariño 

Arroz con Pollo

Arroz con pollo is a classic comforting, one-pot dish where chicken and rice cook together, absorbing a blend of saffron, garlic, peppers, and spices. The rice becomes infused with savory broth and aromatics, while the chicken remains tender and flavorful. 

+ Viognier 

+ Chenin Blanc 

+ Garnacha Blanca 

+ Unoaked Chardonnay 

Choripán

Choripán is grilled chorizo sausage served in bread, and topped with a bright, herbaceous sauce. The sausage is smoky, juicy, and spiced, with a satisfying richness that contrasts with the freshness of the toppings. 

+ Tempranillo 

+ Carménère 

+ Lambrusco 

+ Grenache

Flan

Flan is a silky custard dessert with a smooth, delicate texture and a glossy caramel topping. Lightly sweet and creamy, the contrast between the soft custard and the liquid caramel creates a refined, balanced finish to a meal.

+ Semillon  

+ Late Harvest Riesling 

+ Pedro Ximénez Sherry 

+ Tawny Port 

Drink This With That : Japanese

I grew up in South Florida, which at the time, was not a hot bed of Japanese cuisine, there were only a few Japanese restaurants aside from the theatrical Benihana. It was not until I moved to the West Coast that I experienced true Japanese fare. The flavor profiles of Japanese cuisine are often subtle but layered, with umami, sweetness, and acidity, working together. While sushi may be the first dish that comes to mind, the offerings are quite varied, including chicken and pork dishes such as Yakitori and Tonkatsu. Below are five classic dishes and wine pairings for each.

Sashimi

Thinly sliced raw fish—often tuna, salmon, or yellowtail—is served without rice to showcase its natural flavor and texture. Its flavor is delicate with a buttery mouthfeel and may be enhanced by a light dip in soy sauce, or a touch of wasabi for heat, and pickled ginger. The first time I had sashimi, I was speechless. I was expecting something fishy, but instead I experienced a clean pristine edge of flavor coupled with a gentle sweetness. Cool and silky, it was a revelation. 

+ Sauvignon Blanc

+ Unoaked Chardonnay

+ Albariño 

+ Sparkling Wine

Tempura

Tempura consists of seafood or vegetables coated in a light batter and quickly fried until crisp. Shrimp, sweet potato, mushrooms, and zucchini are common choices. The airy batter adds a delicate gentle crunch. It’s essentially vegetables disguised as comfort food. Yum! Tempura is often served with a light dipping sauce that adds subtle umami. 

+ Sparkling Wine Prosecco 

+ Dry Riesling 

+ Grüner Veltliner 

+ Chenin Blanc 

Tonkatsu

Tonkatsu is a thick pork cutlet, breaded and fried to a deep golden brown, typically sliced and served with shredded cabbage and a thick, tangy-sweet sauce. The pork is juicy and flavorful, with a crunchy panko crust. The accompanying sauce, similar in character to Worcestershire, adds sweetness and acidity that deepen the savory flavors of the dish. 

+ Gamay

+ Pinot Noir 

+ Barbera 

+ Grenache 

Yakitori

Who doesn’t love food on a skewer? Yakitori is the ultimate skewered entrée featuring grilled chicken glazed with a mixture of soy sauce, mirin, and sugar. The grilling creates caramelized edges, while the glaze adds a sweet-savory finish. It’s flavorful and balanced dish, with a blend of umami and subtle sweetness. 

+ Zinfandel 

+ Syrah 

+ Rosé 

+ Lambrusco 

Salmon Teriyaki

Salmon teriyaki is one of my favorite dishes. It combines the natural richness of salmon with a glaze made from soy sauce, mirin, and sugar. The glaze caramelizes in the cooking process, creating a sweet-savory crust that enhances the tender, flaky interior. 

+ Pinot Noir 

+ Chardonnay 

+ Gewürztraminer 

+ Sparkling Rosé 

 

Drink This With That: Sicilian Cusine

Welcome back to Drink This with That—featuring what to drink with specific foods and international cuisines. Each month we highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to selections that add a bit of a twist to the standard pairing.

This month we explore wine pairing options for Sicilian cuisine. Sunny Sicily is a bountiful island off the toe of the Italian “boot” with cuisine that is layered with flavor drawing influence from the many cultures that have shaped its culinary traditions including Greek, Arab, Norman, and Spanish. From Caponata to Cannoli, Pasta con Sarde and Pasta La Norma, to the ubiquitous Arancini. These are the foods I grew up with that hold a special place in my heart and on my palate.

Search for recommended wines here: www.wineroad.com/wineries as well as in the Italian Varietal section here: https://www.wineroad.com/italians/

Sicilian Dishes & Wine Pairing Recommendations

Caponata

Caponata is a quintessential Sicilian antipasto dish that traces back to Arab rule in Sicily when the introduction of eggplants and the concept of sweet and sour flavors (agrodolce) influenced local cuisine. The dish combines eggplant, tomatoes, celery, olives, capers, and vinegar, creating a complex interplay of flavors. Eggplant is a staple of Sicilian cuisine and caponata is the one dish that immediately soothes and calms me. I used to make jars of it with my Italian Nonna (grandmother) to take back to school to share with my roommates, but invariably I would end up eating the entire jar myself. Oops!

+ Barbera

+ Vermentino

+ Biancolella

Pasta alla Norma

This dish is a tribute to Vincenzo Bellini’s opera “Norma,” composed in Catania. Pasta alla Norma features pasta topped with a rich tomato sauce, fried eggplant, and salted ricotta cheese, reflecting the abundance of local ingredients and the influence of Arab culinary traditions.

+ Sangiovese

+ Dolcetto

+ Rosé of Sangiovese

Arancini

Arancini are deep-fried rice balls filled with ragù, peas, and mozzarella. The name “arancini” means “little oranges,” referring to their shape and golden color. Today, they are ubiquitous street food, with regional variations. Arancini were the afterschool treat of my childhood. On my first trip to Sicily, I swooned upon sight of a shop dedicated to Arancini. It was like the Baskin Robbins of Arancini with a multitude of flavors and filings to choose from. I was in rice ball heaven.

+ Montepulciano

+ Vermentino

+ Sangiovese

Grilled Swordfish (Pesce Spada alla Griglia)

Swordfish has been a staple in Sicilian coastal cuisine for centuries, particularly in the Strait of Messina. Grilled swordfish, seasoned simply with olive oil, lemon, and herbs, showcases the simplicity and freshness of Mediterranean seafood.

+ Vermentino

+ Falanghina

+ Fiano

Fritto Misto di Mare

Fritto Misto di Mare is a mixed seafood fry, a popular dish along Sicily’s coastlines. The dish typically includes squid, shrimp, and small fish, lightly battered and fried to perfection.

+ Vermentino

+ Sparkling Sangiovese Rosé

+ Pinot Grigio

Pasta con Sarde

This uniquely Sicilian dish combining sardines with wild fennel, pine nuts, raisins, and saffron. The use of sweet-savory elements and exotic spices like saffron indicates the fusion cuisine of Sicily, blending local fish with North African culinary traditions.

+ Arneis

+ Vermentino

+ Barbera

+ Fiano

Cannoli

Cannoli are crispy fried shells filled with sweetened ricotta (often flavored with orange blossom or chocolate) that blend Arab and Sicilian culinary techniques, making it one of the island’s most iconic desserts.

+ Moscato

+ Late Harvest Arneis

+Late Harvest Zinfandel

Drink This With That: Vietnamese Cuisine

 

Welcome back to Drink This with That—This month we explore wine pairing options for the vibrant world of Vietnamese cuisine.

The iconic dishes of Vietnamese cuisine offer a literal garden of delights with a harmonious blend of fresh herbs, spices, with flavors ranging from spicy and sweet to sour, and savory umami notes.

Vietnamese Cuisine is lighter and more subtle utilizing herbs and light broths versus Thai cuisine, which is bolder, spicier and more intense. Characteristic ingredients include lemongrass, ginger, mint, coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Many dishes are low in sugar and dairy and primarily rice based using rice flour and rice-based noodles rather than what based, making them naturally gluten free.

Search for compatible wines here www.wineroad.com/wineries

Vietnamese Cuisine & Wine Pairing Recommendations

Fresh and Herbaceous

Goi cuon

Salad rolls made from rice sheets filled with rice vermicelli, fresh raw vegetables and herbs, and prawns or other seafood.

+  Sauvignon Blanc / Pinot Grigio / Sparkling Rosé

Bánh mi

Vietnamese sandwich made with a crusty baguette filled with meats like pork or chicken, pickled vegetables, cilantro, and spicy mayonnaise or pate.

+ Sauvignon Blanc / Gewurztraminer /Pinot Noir/ Pinot Meunier

Savory and Umami

Cha gio

Fried, crispy spring roll typically wrapped with rice paper, filled with ground pork and vegetables.

+ Rosé of Grenache/ Skin Contact Pinot Gris/ Sparkling Blanc de Blancs

Bánh Xèo

Vietnamese crepes, traditionally stuffed with pork belly, shrimp, mung beans and bean sprouts.

+ Brut Rosé Sparkling / Gewürztraminer

Pho

Vietnamese soup dish consisting of light and aromatic broth, rice noodles, herbs, and meat – usually thinly sliced beef, and sometimes chicken; garnished with fresh herbs, bean sprouts, lime, and chili.

+ Pinot Blanc / Unoaked Chardonnay / Pinot Noir

Cha ca La Vong

Grilled fish marinated with turmeric, galangal, fermented rice and other ingredients, served with scallion and dill.

+ Chardonnay / Viognier / Marsanne Roussanne

Spicy and Sour

Bun Cha: Grilled Pork Meatballs served over rice noodles with a light and sweet dipping sauce.

+ Dry Rosé / Cabernet Franc/ Skin Contact Ribolla Gialla

Drink This With That: Dumplings

Welcome back to Drink This with That—a new feature about what to drink with specific foods and international cuisines. Each month we will highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to the options that add a bit of a twist to the standard pairing.

This month we explore wine pairing options for the many varieties of Dumplings.

Dumplings as we know them today came west from China across Mongolia, Russia and Georgia. And supposedly Marco Polo brought them to us, who most likely came across them when he traveled extensively along the Silk Road during the Mongol Empire.

From Georgian Khinkali to Japanese Gyoza— just about every culture has a dumpling featuring a specific wrapper, filling and cooking method. Be it potstickers, kreplach, pierogi’s, even ravioli; the dumpling has a range of flavors and textures that allow for wonderful wine pairings.

Pairing tips: Fillings matter, aim to match wine flavors to dumpling fillings. Look for contrast with texture, balance tender dumplings with crisp wines. Also consider traditional pairings from the specific dumpling place of origin, I’ve added a few that are classic. (And when in doubt, choose Sparkling wine—it goes with everything.)

Search for compatible wines here www.wineroad.com/wineries

 

Dumplings & Wine Pairing Recommendations

Gyoza: (Potstickers) Japanese pan-fried dumplings, crispy bottom, tender top typically filled with pork and vegetables

+ Sake: traditional pairing for Japanese dumplings

+ Gewürztraminer: spicy and floral notes enhance pork or vegetable fillings

+ Riesling: acidity balances richness and savory flavors

+ Pinot Noir: light-bodied and earthy notes enhance umami flavors

 

Jiaozi: Chinese Steamed Dumplings: delicate, tender, and often filled with pork or vegetables

+ Pinot Grigio: crisp acidity complements delicate flavors

+ Gewürztraminer: spicy and floral notes enhance pork or vegetable fillings

+ Sparkling wine: effervescence pairs with tender texture

Khinkali: Georgian twisted knots of dough filed with meat, vegetables and spices

+ Skin Contact Chardonnay or Grenache Blanc: adds depth, texture and acidity

+ Riesling: acidity balances richness and savory flavors

+ Georgian Saperavi (traditional pairing) or Malbec: dark fruits complement savory flavors

Kreplach: Jewish Boiled Dumplings: hearty, comforting, and often served in soup

+ Chardonnay: buttery and oaky notes complement hearty broth

+ Merlot: plum flavors enhance comforting, savory flavors

+ Sparkling wine: effervescence cuts through richness

Mandu: Korean steamed or fried dumplings, filled with meat, kimchi, or vegetables

+ Korean Chamisul: Traditional pairing; a type of Soju distilled from sweet potatoes

+ Pinot Grigio: crisp acidity complements delicate flavors

+ Grenache-based Rosé: fruity and refreshing

Recipe: Khinkali Dumplings with Black Mission Fig Tkemali Sauce – offered by Spicy Vines

Drink This With That: Waffles

 

 

Welcome back to Drink This with That—a new feature about what to drink with specific foods and international cuisines. Each month we will highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true, to the options that add a bit of a twist to the standard pairing.

This month we explore the wine pairing options for a beloved comfort food— Waffles! When’s the last time you made waffles? For most people it was probably a week after they received a waffle iron for a wedding gift and then never touched it again. My own experience with waffles was at the Southern institution known as the Waffle House that was often more revered for being open 24 hours a day and its circus of customers, than the cuisine. In my opinion the only time it’s permissible (and the most fun) to go to the Waffle House is between the hours of 3-5am. Trust me on that.

Waffles first came to our shores via the Dutch in the 1620’s. Round, square, savory or sweet; the waffle is a crispy and fluffy delight which can be made in a variety of ways. Universally enjoyed at breakfast, they are perfect for any meal including dinner and can be elevated with thoughtful wine pairings.

Waffles don’t always have to be sweet; you can use a waffle maker to make savory waffles too. When you consider it, a waffle iron is nothing more than a panini press with a grid, and much like a panini, the waffle can be made with a host of ingredients and combinations. Below are my favorite pairings that may inspire you to dig out that waffle iron and fire it up. Search for compatible wines here www.wineroad.com/wineries

Waffle Categories & Wine Pairing Recommendations

Buttermilk Waffles: classic, fluffy, and slightly tangy

+ Moscato d’Asti: sweet and sparkling complements tangy flavors
+ Pinot Grigio: crisp acidity enhances citrus notes
+ Sparkling wine: effervescence pairs with fluffy texture

Belgian Waffles: thick, crispy, and often topped with fruit or whipped cream

+ Riesling: acidity balances sweetness and fruit toppings
+ Gewürztraminer: spicy and floral notes complement whipped cream
+ Rosé: enhances fruit flavors and aromas

Sweet Potato Waffles: sweet, spicy, and savory

+ Pinot Noir: earthy and sweet notes complement sweet potato flavors
+ Grenache-based Rosé: fruity and refreshing, balances spicy notes
+ Sparkling wine: effervescence cuts through richness

Savory Waffles: herb-infused, cheese-topped, or bacon-filled

+ Sauvignon Blanc: citrus and grassy notes enhance herb flavors
+ Chardonnay: buttery and oaky notes complement cheese and bacon
+ Rosé of Pinot Noir: fruity and refreshing, balances savory flavors

Stuffed Waffles: filled with fruit, nuts, or chocolate

+ Moscato d’Asti: sweet and sparkling complements fruit fillings
+ Tawny Port: nutty and caramel notes enhance chocolate fillings

Chicken and Waffles: soft and crunchy; sweet and salty

+ Sauvignon Blanc: lively acidity adds contrast to fried chicken
+ Sparkling Chenin Blanc: fresh and light elevates and balances the flavors
+ Chardonnay: butter and citrus notes add depth

Drink This With That: Tacos!

Introducing Drink This with That—A new feature about what to drink with international cuisines. Each month we will highlight a particular food or dish with pairing options and a link to the Wine Road searchable database to find the wines we recommend from the tried and true to the options that add a bit of a twist to the standard pairing.

Ready to Drink This with That? First up tacos!

Tacos, a flavorful and versatile Mexican dish, can be elevated with thoughtful wine pairings. Tacos are not just a reason for celebrating Tuesday, they are a many splendored thing. Spicy, deep, earthy and savory—and just like wine, there are many aspects of the famed taco to explore and enjoy and pair accordingly.

The flavor profiles of Mexican food can be diverse starting with a base of fiery chilies and drawing from a range of spices and herbs that create a powerful punch from deep earthy spices like cumin to herbs like cilantro, coriander, thyme and Mexican oregano.

As with all types of food successful pairings build upon complementary flavors and balance with acidity and texture.

 

Taco Categories & Wine Pairing Recommendations

Let’s explore the range of Tacos and wines to match. Search for compatible wines here www.wineroad.com/wineries

 

Meat Tacos

Carne Asada: Cabernet Sauvignon, Syrah, Malbec

Ground Beef: Pinot Noir, Sangiovese, Barbera

Al Pastor (pork): Grenache-based Rosé, Tempranillo, Sparkling Rosé

Carnitas: Pinot Noir, Cab Franc, Merlot

Chorizo: Syrah, Malbec, Cabernet Sauvignon

Chicken Tacos

Grilled Chicken: Sauvignon Blanc Pinot Grigio, Sparkling Blanc de Blanc

Shredded Chicken: Riesling, Gewürztraminer, Orange/Skin Contact style

Crispy Chicken: Sparkling Extra Brut, Chardonnay, Rosé of Pinot Noir

Fish Tacos

Battered Fish: Sauvignon Blanc, Albariño, Un-Oaked Chardonnay

Grilled Fish: Pinot Grigio, Rosé of Pinot Noir, Biancolella

Veggie Tacos

Roasted Vegetables: Pinot Grigio, Sauvignon Blanc, Rosé of Pinot Noir

Tofu: Gewürztraminer, Riesling, Sparkling Syrah

Recipe

Coconut Chicken Mole Tacos – From Rockpile Vineyards

This modern twist on a savory Mexican classic provides the perfect balance of spice and sweetness to pair with any Zinfandel, but for an enhanced sensory experience, try a bold, full-bodied Zinfandel from the Rockpile AVA.

 

 

 This post originally appeared on the Wine Road Blog.