03/22/07 Food & Wine in Mexico

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. Well the level of sophistication of Mexican food has long been the secret of those who travel in Mexico. After a recent trip to Mexico I want to share some of my ideas for wines that seem to pair well with the cuisine. Every kind of pepper you can imagine is use in the creation of really great Mexican food. On a recent visit to Guadalajara I experienced the ultimate in salsa. The waiter pulled a cart up along side the table and asked a few questions including how spicy we liked our salsa. He then proceeded to grind all types of dried peppers garlic tomatoes and cilantro in a huge mortar. The result was a very rich and savory slightly spicy salsa the likes of which I have never had. The chips were fresh and warm and we tossed it all back with a wine that was a blend of Chardonnay and Chenin Blanc. Who would have thought? Next the Mexican people around Guadalajara eat a good deal of Birria Lamb or goat roasted until it is falling from the bone. It is served shredded and in pieces on a platter family style. Along with the goat, each diner is served a bowl of very savory soup. The idea is to add the goat meat to the soup in the combination or proportion that appeals to you, creating a sort of rich and smoky stew. I think it would be fabulous with a Mexican Syrah and Tempranillo blend. So when in Mexico enjoy traditional Mexican foods and try drinking wine instead of Cerveza. And thank you for joining me on today's Vine to Wine.