A wine shop here in Los Angeles just held a wine tasting with argentinean malbecs and mexican food. An odd pairing indeed. I love mexican cuisine, specially fish tacos (a Southern California creation I think), but I have always went for a Sauvignon Blanc or Chardonnay. The last time I've been to Jaime Martin del Campo & Ramiro Arvizu's "La Casita Mexicana" I had dinner with a Catena Chardonnay 2006 and everything went according to plan. But now I think it's time for some experimentation, specially after this:
And they were serving Catena's malbecs which are not what you call "light bodied wines"."...Really spicy salsas kill the taste of a good wine, I noticed, but tacos, burritos and quesadillas work as well as bread and cheese, as long as they are salsa-free..."Link here.
On the same note, I really like what Mexico is doing with Nebbiolos and Tempranillos. But somehow I wasn't thinking of having them with mexican cuisine. Next time I'll try.
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